In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies

Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive p...

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Detalles Bibliográficos
Autores principales: Castaldo, Luigi, Lombardi, Sonia, Gaspari, Anna, Rubino, Mario, Izzo, Luana, Narváez, Alfonso, Ritieni, Alberto, Grosso, Michela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391337/
https://www.ncbi.nlm.nih.gov/pubmed/34441614
http://dx.doi.org/10.3390/foods10081837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391337/
https://www.ncbi.nlm.nih.gov/pubmed/34441614
http://dx.doi.org/10.3390/foods10081837

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