Effect of brewing conditions on the physicochemical and antioxidant properties of coffee cascara infusions from the Benguet Region

Effect of brewing conditions on the physicochemical and antioxidant properties of coffee cascara infusions from the Benguet Region

Coffee cascara, a by-product of coffee processing, has emerged as a sustainable ingredient with potential functional and nutritional applications. This study aimed to evaluate the physicochemical and antioxidant properties of cascara infusions from the Benguet region in the Philippines, focusing on...

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Bibliografske podrobnosti
Glavni avtor: Sanchez, Laetitia C. (Author)
Drugi avtorji: Sanchez, Rowena Grace R. (adviser.)
Format: Thesis
Jezik:English
Teme:
Coffee > Processing > Philippines.
Functional foods > Philippines.
Coffee cascara.
Antioxidant activity.
DPPH radical scavenging assay.
Online dostop:Available for University of the Philippines Diliman via Digital Archives. Click here to access