Results 261 to 270 of about 518,604 (294)

Spent coffee ground and silverskin: two coffee by-products as promising source of nutraceuticals

2021
Worldwide, around 10 million tons of coffee are consumed each year, producing almost as many tons of coffee by-products such as spent coffee grounds (SCG), the residue obtained after coffee brewing and soluble coffee production and coffee silverskin (CS), during the roasting process.
Giovanni Caprioli, Simone Angeloni, Franks Kamgang Nzekoue, Luciano Navarini, Sauro Vittori, Gianni Sagratini   +5 more
openaire   +1 more source

Adding Value to Coffee Solid by-Products Through Biotechnology

2000
Coffee is a universal drink with millions of tons consumed throughout the world. As a result of the brewing of coffee, only 6% by weight of the berry harvested in the coffee field ends up in the cups, leaving 94% as waste, which includes by-products from the process as well as water from the drying of the seeds (Zuluaga, 1989).
I. Perraud-Gaime, G. Saucedo-Castañeda, C. Augur, S. Roussos   +3 more
openaire   +1 more source

Global trends in hepatocellular carcinoma epidemiology: implications for screening, prevention and therapy

Nature Reviews Clinical Oncology, 2023
Amit G Singal
exaly  

A Bionic Interface to Suppress the Coffee‐Ring Effect for Reliable and Flexible Perovskite Modules with a Near‐90% Yield Rate

Advanced Materials, 2022
Jian Xiong, Yan-Yan Zhang, Xiangchuan Meng   +2 more
exaly  

Valorization of Coffee By-Products: An Overview

2023
R. Díaz-Gómez, M. L. Chávez-González, J. Sandoval-Cortes, J. E. Wong-Paz, J. A. Ascacio-Valdés, M. A. Aguilar-González, C. N. Aguilar   +6 more
openaire   +1 more source

By-Products from Coffee Processing

2018
Laura A. Contreras-Angulo, Jacqueline Ruiz-Canizales, Alexis Emus-Medina, José Basilio Heredia   +3 more
openaire   +1 more source

HYDROLATE FRACTION OF COFFEE AND COFFEE BY PRODUCTS AS A SOURCE OF VOLATILE COMPOUNDS

Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts
The expansion of the coffee roasting and brewing industry has led to an increase in coffee by-products such as silver skins (CSS) and coffee grounds (SCG), which are still not fully utilised. Unlike roasted coffee, there is no tradition of utilising them for human consumption. Considering the current status of CSS and CSG, their valuable properties and
Dent, Maja, Ninčević Grassino, Antonela, Jerković, Igor   +2 more
openaire  

Phenolic compounds in coffee seeds and by-products

2022
Juliana de Paula, Adriana Farah
openaire   +1 more source

Healthy components of coffee processing by-products

2017
Benjamin M. Dorsey, Marjorie A. Jones
openaire   +1 more source

Hydrolate fractions of coffee and coffee by-products as a source of phenolic compounds

Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts
Coffee silver skin (CSS) and spent coffee grounds (SCG), which are produced during the roasting of green coffee (GC) and the brewing of roasted coffee (RC), are normally disposed of in the environment. In the search for alternatives for their use, the current work expresses the idea of reusing them for the extraction of phenolic compounds, which opens ...
Dent, Maja, Ninčević Grassino, Antonela, Pedisić, Sandra   +2 more
openaire