Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.11.067
Abstract: Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made. Six dried coffee… read more here.
Keywords: cascara; cherry pulp; coffee cherry; beverage ... See more keywords
A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110630
Abstract: Abstract Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavour and nutritional properties. In this study, the volatile and non-volatile… read more here.
Keywords: key odourants; cascara; non volatile; coffea arabica ... See more keywords
Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193144
Abstract: Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed… read more here.
Keywords: coffee; cascara teas; fingerprinting sensory; sensory profiles ... See more keywords