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Phenolic compounds in coffee seeds and by-products
2022Juliana de Paula, Adriana Farah
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Healthy components of coffee processing by-products
2017Benjamin M. Dorsey, Marjorie A. Jones
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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 AbstractsCoffee 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 +2 more
openaire
Environmental applications of coffee processing by-products
2017Mejdi Jeguirim +2 more
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Energy applications of coffee processing by-products
2017Lionel Limousy +2 more
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Sustainable management of coffee industry by-products and value addition—A review
Resources, Conservation and Recycling, 2012Pushpa S Murthy
exaly
Edible Film Production from Coffee By-Products
2023Tuğrul, Nurcan, Tunç, Miray
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Use of spent coffee grounds as food ingredient in bakery products
Food Chemistry, 2017Inés Domínguez Pérez +2 more
exaly