Risk Assessment of Trigonelline in Coffee and Coffee By-Products [PDF]
Molecules, 2023 Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds.
Nick Konstantinidis +3 more
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Scientometric Overview of Coffee By-Products and Their Applications [PDF]
Molecules, 2021 As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its ...
Daniel D. Durán-Aranguren +4 more
doaj +6 more sources
Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae [PDF]
Frontiers in Nutrition, 2022 Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have
Anchalee Rawangkan +11 more
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Genotoxicity of Coffee, Coffee By-Products, and Coffee Bioactive Compounds: Contradictory Evidence from In Vitro Studies [PDF]
ToxicsCoffee and coffee by-products, such as coffee cherries, coffee flowers, coffee leaves, green beans, roasted coffee, instant coffee, spent coffee grounds, and silverskin, contain a complex mixture of bioactive compounds that may exhibit both genotoxic and
Maryam Monazzah, Dirk W. Lachenmeier
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Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World” [PDF]
Foods, 2021 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 ...
Dirk W. Lachenmeier +8 more
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Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers
Proceedings, 2023 The utilization of coffee leaves and flowers has been underestimated over the years. Both by-products can be obtained from coffee trees without adversely affecting the production of coffee beans. To gain fundamental knowledge of their sensorial and aroma
Marina Rigling +4 more
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Coffee By-Products for Sustainable Health Promotion
Proceedings, 2023 Food systems (from farm to fork and disposals) are responsible for about a third of anthropogenic greenhouse gas (GHG) emissions. In turn, the agricultural sector is negatively impacted by GHG and climate change, while facing the challenge of having to ...
Adriana Farah
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Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality [PDF]
Frontiers in NutritionNurhan Uslu
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A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union [PDF]
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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Composting and Methane Emissions of Coffee By-Products [PDF]
Atmosphere, 2021 In the last 20 years, the demand for coffee production has increased detrimentally, heightening the need for production, which is currently driving the increase in land cultivation for coffee.
Macarena San Martin Ruiz +2 more
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