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Title: Review on utilization and composition of coffee silverskin
Authors: Narita, Yusaku
Inouye, Kuniyo
Author's alias: 井上, 國世
Keywords: Coffee
Coffee silverskin
Issue Date: Jul-2014
Publisher: Elsevier Ltd.
Journal title: Food Research International
Volume: 61
Start page: 16
End page: 22
Abstract: Coffee is one of the most frequently consumed drinks in the world. Coffee silverskin (CS) is the only by-product produced during the coffee beans roasting process, and large amounts of CS are produced by roasters in coffee-consuming countries. However, methods for the effective utilization of CS have not been developed. Reuse of CS, which is the primary residue from the coffee industry, is important for the environment and economy. Recently, there have been some attempts to reuse CS for biological materials and as a nutrient source for solid-state fermentation. The purpose of this review is to provide an overview about CS, its chemical composition, biological activity, and attempts at its reuse.
Rights: © 2014 Elsevier Ltd.
This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。
DOI(Published Version): 10.1016/j.foodres.2014.01.023
Appears in Collections:Journal Articles

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