Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.
Marta BertolinoLetricia Barbosa-PereiraDaniela GhirardelloCristian BottaLuca RolleAlessandro GuglielmettiStefania Borotto Dalla VecchiaGiuseppe ZeppaPublished in: Journal of the science of food and agriculture (2019)
The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry.
Keyphrases