Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality [PDF]
Frontiers in NutritionNurhan Uslu
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How to Increase Farmers’ Incomes Using Coffee Cherries
Proceedings, 2023 Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer ...
Jörg Rieke-Zapp
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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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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
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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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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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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
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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
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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
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