2017
DOI: 10.1016/j.supflu.2017.05.008
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Functional coffee substitute prepared from ginger by subcritical water

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Cited by 14 publications
(4 citation statements)
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“…During an antioxidant evaluation in tea-ginger extract, the powder concentration was reported as the most influential process parameter than the time and temperature [132]. The supercritical ginger extract (0.3%) was preferred over the conventional ginger extract in iced ginger tea and functional coffee substitute production due to its exceptional performance, safety, purity, and overall acceptability [133,134]. Ginger extract (10%) was formulated and optimized with non-decaffeinated Robusta coffee (40%) with an improved functional value and without any adverse effects on the sensorial and quality characteristics [135].…”
Section: Beveragesmentioning
confidence: 99%
See 1 more Smart Citation
“…During an antioxidant evaluation in tea-ginger extract, the powder concentration was reported as the most influential process parameter than the time and temperature [132]. The supercritical ginger extract (0.3%) was preferred over the conventional ginger extract in iced ginger tea and functional coffee substitute production due to its exceptional performance, safety, purity, and overall acceptability [133,134]. Ginger extract (10%) was formulated and optimized with non-decaffeinated Robusta coffee (40%) with an improved functional value and without any adverse effects on the sensorial and quality characteristics [135].…”
Section: Beveragesmentioning
confidence: 99%
“…(B) Comparison of ginger-based beverage with common coffee types. 1-traditional coffee; 2-ginger-based beverage; 3-instant coffee; 4-espresso coffee; 5-American/filter coffee[134]. (C) Different formulations of ginger-supplemented cookies.…”
mentioning
confidence: 99%
“…The probable composition of coffee husks in terms of methylxanthines and aromatic compounds may induce potential applications in food products, similarly to other plant materials. Recently, ginger waste fractions (ŠVARC-GAJIĆ et al, 2017) and the chicory roots have been showed as potential coffee replacers (WU e CADWALLADER, 2019).…”
Section: Conclusõesmentioning
confidence: 99%
“…Los sucedáneos del café se preparan sobre todo de granos y raíces tostadas, así como salvado de trigo y soja. (Svarc-Gajic, 2017) Algunos ingredientes usados en la elaboración de sucedáneos del café son: almendra, bellota, espárrago, cebada malteada, remolacha, zanahoria, achicoria, maíz, semilla de algodón, raíz de diente de león, higo, melaza reducida, guisante, piel de patata, centeno, camote, o leguminosas como la soja y salvado de trigo. (Aspiazu, 2012) El objetivo del estudio es elaborar una bebida sucedánea al café tostado y molido a base Noni (Morinda citrifolia) como alternativa a las bebidas cafeinadas.…”
Section: Introductionunclassified