MASSEY, JOHN L. Primary Author mixed material bibliography NEW YORK Nova Science Publishers, Inc. 2016 en English

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Coffee is one of the most popular beverages consumed worldwide and the most important food commodity from an economic point of view. Coffee processing can be divided into two stages: primary processing, in which the coffee fruits are de-hulled and submitted to drying, the resulting product being the green coffee beans, the main product of international coffee trade ; and secondary processing, which comprises the produ ction of roasted and soluble coffee. Large amounts of solid waste s are generated during primary and secondary processing. These include coffee husks and pulp , parchment, spent coffee ground s , silverskin and others. These solid residues pose several problems in terms of adequate disposal, given the high amounts generated, environmental concerns and specific problems associated with each type of residue , and therefore there has been an increasing interest in the evaluation of their chemical profiles in order to propose alternative uses for them. The role of coffee consumption in preventing several disea ses has been well established, in association with substances such as caffeine , chlorogenic acid s and others, indicating that it could be viewed as a functional beverage. The solid wastes generated in coffee production also contain similar amounts of phenolic compounds and thus have also been recently considered as potential sources of antioxidants and other relevant bioactive chemica ls . In view of the aforementioned, the objective of the present study is to present a review of the works of research that have been developed in order to establish the functional potential of coffee, either raw or roasted and its byprodu cts, e.g., solid wastes generated during primary and secondary processing. COFFEE NONE 9781634847254 e-BOOK UPT Perpustakaan Instiper Yogyakarta FOOD_AND_BEVERAGE_CONSUMPTION_AND_HEALTH.png.png 499 2019-06-19 09:27:07 2019-06-19 09:38:51 machine generated