Results 261 to 266 of about 123,258 (266)

NUTRITIONAL COMPOSITION OF COFFEE AND COFFEE BY-PRODUCTS

The roasting of coffee, the world's second most popular beverage, generates significant by-products such as husks, so utilizing these by-products can reduce environmental impact. In this study, the fatty acid and amino acid composition in by-products (BP) as well as in raw (BR), light roasted (LR) and dark roasted (DR) coffee was analysed. The dominant
Soldo, Barbara, Skroza, Danijela, Brzović, Petra   +2 more
openaire  

Valorization of spent coffee grounds into biofuels and value-added products: Pathway towards integrated bio-refinery

Fuel, 2019
A E Atabani, Ala'A H Al-Muhtaseb, Gopalakrishnan Kumar   +2 more
exaly  

Determination of Ochratoxin a in coffee beans and coffee products by monoclonal antibody affinity chromatography

Food and Agricultural Immunology, 1990
Osamu Kawamura
exaly  

Coffee and coffee by-products-based beverages

Ahmad Mahmood, Alexander da Silva Vale, Dirk W. Lachenmeier   +2 more
openaire   +1 more source

Coffee and Maillard products activate NF-κB in macrophages via H2O2 production

Molecular Nutrition and Food Research, 2007
Bernd Weigle, Gerald Munch, Monika Pischetsrieder   +2 more
exaly  

Prebiotic potential of coffee and coffee by-products

Marlene Machado, M. Beatriz P.P. Oliveira, Helena Ferreira, Rita C. Alves   +3 more
openaire   +1 more source