Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient

Publication date: Available online 8 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mário Roberto Maróstica Junior, Marcelo Cristianini

Source: Innovative Food Science and Emerging Technologies - January 9, 2021 Category: Food Science Source Type: research