ArticleMolecules (Basel, Switzerland)2021
Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 23 citations in OpenAlex.
- Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.Molecules (Basel, Switzerland) · 2024Article
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
- Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies.Current research in food science · 2023Review
- Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses.Molecules (Basel, Switzerland) · 2022Review
- Effects of Process Parameters on the Quality of Suantang Beef.Foods (Basel, Switzerland) · 2022Article
- Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
Abstract
Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmol
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.