Results 11 to 20 of about 1,339,125 (354)
Value-Added Products from Coffee Waste: A Review
Molecules, 2023 Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins,
Yoon-Gyo Lee +4 more
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Food Chemistry, 2023 Emerging processing methods have been applied in coffee bean processing for improved sensory quality. The processes focus on optimizing the fermentation process of the coffee cherries and beans.
N. A. Febrianto, Fan Zhu
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Potential Uses of Spent Coffee Grounds in the Food Industry
Foods, 2022 Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and ...
A. S. Franca, L. S. Oliveira
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Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update
Nutrients, 2022 The objective of the present research was to review the state of the art on the consequences of drinking coffee at the different levels of the gastrointestinal tract.
A. Nehlig
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PLoS Medicine, 2021 Background Previous studies have revealed the involvement of coffee and tea in the development of stroke and dementia. However, little is known about the association between the combination of coffee and tea and the risk of stroke, dementia, and ...
Yuan Zhang +4 more
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From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
Foods, 2021 Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage ...
F. Bastian +6 more
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Molecules, 2022 Coffee is one of the world’s most popular beverages, and its consumption generates copious amounts of waste. The most relevant by-product of the coffee industry is the spent coffee grounds, with 6 million tons being produced worldwide per year.
Carolina Andrade +2 more
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Foods, 2020 The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Tizian Klingel +5 more
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Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review
Frontiers in Sustainable Food Systems, 2022 Coffee is deemed to be a high-risk crop in light of upcoming climate changes. Agroforestry practices have been proposed as a nature-based strategy for coffee farmers to mitigate and adapt to future climates. However, with agroforestry systems comes shade,
Athina Koutouleas +11 more
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Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition
Critical reviews in food science and nutrition, 2021 Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends ...
Sara E Yeager +3 more
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