Results 21 to 30 of about 518,604 (294)
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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Coffee By-Product Valorisation
, 2021 Coffee by-products such as cascara, coffee leaves or alcohol made from fermented coffee materials, have been traditionally used in some coffee-producing countries. While the beans have been the major commodity, by-products have not typically reached the importing countries and often need regulatory approval.
Neupane, Laxman +4 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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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
Evaluation of Analytical Methods to Determine Regulatory Compliance of Coffee Leaf Tea
Biology and Life Sciences Forum, 2021 The leaves of the coffee plant Coffea are traditionally used in several countries worldwide to prepare tea-like beverages using aqueous infusion in hot water.
Valerie Segatz +7 more
doaj +1 more source
Monomers, Materials and Energy from Coffee By-Products: A Review [PDF]
Sustainability, 2021 In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production.
Laura Sisti +10 more
openaire +1 more source
Revista Brasileira de Engenharia Agrícola e Ambiental, 2022 Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize
Jessica P. Jiménez-Ochoa +3 more
doaj +1 more source
Coffee by-products: An underexplored source of prebiotic ingredients
Critical Reviews in Food Science and Nutrition, 2023 Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills ...
Marlene Machado +3 more
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Functional properties of coffee and coffee by-products
Food Research International, 2012 Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but it is now known that other compounds also contribute to the valuable properties of this beverage.
Jiménez García, Víctor +1 more
openaire +3 more sources
Analisis Tingkat Kepuasan Konsumen terhadap Produk Kopi dan Pelayanan di Rumah Kopi Billy Cabang Megamas Manado [PDF]
, 2016 This research aims to measure the level of consumer satisfaction toward coffee products and services in the House Coffee Billy Branches Megamas Manado. The Data used in this research is the primary data.
Lolowang, T. F. (Tommy) +2 more
core +2 more sources