Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

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Veröffentlicht in:	Food Science & Nutrition vol. 13, no. 10 (Oct 1, 2025)
1. Verfasser:	Dilek, Nazik Meziyet
Veröffentlicht:	John Wiley & Sons, Inc.
Schlagworte:	Chlorogenic acid pH Food Beef Meat products Meat processing industry Carbohydrates Bakeries Samples Vitamins Dietary minerals Proteins Antioxidants Lipids Bioavailability Meat Product quality Pharmacokinetics Molecular docking Meat industry Bioactive compounds Cytochromes P450 Food processing Food systems Dietary fiber Ground treatment Stability Coffee Texture Cancer Diabetes Sensory evaluation Water activity Vitamin E Drug development Cold storage Environmental impact By products Nutrients Cytochrome P450 Consumption Cardiovascular disease Economic
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