Results 11 to 20 of about 518,604 (294)
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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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
doaj +3 more sources
Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry
Proceedings, 2023 The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices.
Mariano Peluso
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Useful Extracts from Coffee By-Products: A Brief Review
SeparationsThe waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposites ...
Krystyna Pyrzynska
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, 2019 Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added ...
Castillo, M. Dolores del +4 more
openaire +2 more sources
Food Security Opportunities from Plant to Coffee Cup
Proceedings, 2023 Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities.
Maria Dolores del Castillo +1 more
doaj +1 more source
Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation
Biology and Life Sciences Forum, 2022 The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans.
Kathrin Wirz +4 more
doaj +1 more source
ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) [PDF]
Engenharia Agrícola, 2021 This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties.
Yeison Barrios-Rodríguez +2 more
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Applications of Compounds from Coffee Processing By-Products [PDF]
Biomolecules, 2020 To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ...
Amaia Iriondo-DeHond +2 more
openaire +4 more sources