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
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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
doaj +1 more source
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
doaj +1 more source
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
Biology and Life Sciences Forum, 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 +2 more
doaj +1 more source
Few case studies as ideas for zero-waste from food production and processing
Genetics & Applications, 2023 Globally, the amount of agricultural waste is huge but not properly utilized yet. Precisely, about one billion tons of food produced for human consumption is wasted each year.
Zoran Popovski +6 more
doaj +1 more source
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Frontiers in Nutrition, 2021 Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond +2 more
doaj +1 more source
Coffee plant diseases affected by nutritional balance [PDF]
, 2023 In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor limiting sustainable agricultural
Adélia Aziz Alexandre Pozza +3 more
core +1 more source
Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
core +1 more source
Biology and Life Sciences Forum, 2021 Coffee processing involves the separation of its different structures that are considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach,
Paz Cano-Muñoz +7 more
doaj +1 more source