Open access
Oct 2026
Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By‐Product Into Natural Antioxidant Ingredients for Ready‐to‐Eat Fish Products
ABSTRACT Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, in...
Antonia Dayane Jenyffer de Farias Marques, M. Estévez, J. M. Martín-Miguélez et al.
· Journal of Food Science · 0 citations