Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation

Research interests in coffee byproducts showed increased attraction. This is partly driven by increasing annual coffee production, which leads to increased generation of solid residues which in turn creates environmental concern. Additionally, compositional profile of coffee byproducts stimulate more investigations into their role of affecting human physiological function. Driven by increased demand of valorizing agro-industrial residues into...