Green coffee beans (GCB)(Coffea arabica L.) contain phenolic compounds with proven
antioxidant capacity. GCB fermentation by Aspergillus oryzae was focused on the …

Phenolic compounds are present in large quantities in green coffee and have been
recognized as natural antioxidants. However, hydroxycinnamic acids such as chlorogenic …

The objectives of the present study consisted of identifying the impact of extraction methods
and parameters held over the phytochemistry and biological activities of green coffee beans …

The present study focused on the changes in polyphenols, antioxidant activities and lipid
compositions from chokeberry pomace during solid-state fermentation (SSF) with …

Recent changes in regulatory requirements and social views on animal testing have
incremented the development of reliable alternative tests for predicting skin and ocular …

The paper presents the study on possibilities of using green coffee beans (GCB) from
Ethiopia, Kenya, Brazil and Colombia as a functional additive. The dominant compound …

Kombucha is a health-promoting beverage that is produced by fermenting sweetened tea
using symbiotic cultures of bacteria belonging to the genus Acetobacter, Gluconobacter, and …

The effect of solid-state fermentation (SSF) of avocado seed with A. niger GH1 on the
release of bioactive compounds with antioxidant capacity was studied. The growing …

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee
beans are usually discarded by roasters and the silverskin of the coffee is usually removed …

Green coffee conserves were prepared from the species Coffea arabica and Coffea robusta
by flaking, powdering and extraction with solvent mixtures of isopropanol and water in …