Results 31 to 40 of about 518,604 (294)
Espresso coffees, caffeine and chlorogenic acid intake: potential health implications [PDF]
, 2012 HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold differences in the caffeoylquinic acid:caffeine ratio.
Ashihara +13 more
core +1 more source
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Foods, 2023 Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to ...
Amanda Luísa Sales +8 more
doaj +1 more source
Production of Coffee Cherry Spirits from Coffea arabica Varieties
Foods, 2022 Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates.
Patrik Blumenthal +8 more
doaj +1 more source
Peran dan Etika Distributor dalam Pemberian Hadiah (Produk Kopi Tora Bika) Guna Meningkatkan Daya Beli Paguyupan Pemilik Warung. [PDF]
, 2017 In marketing activities, there are elements called the marketing mix that includes product, price and promotion, and one of the elements that were also very instrumental is a place in this case a distribution channel.In an effort to increase sales of its
dkk, M. (Marminingsih)
core +2 more sources
Spent Coffee Grounds Alter Bacterial Communities in Latxa Dairy Ewes
Microorganisms, 2020 Antimicrobial and antioxidant properties of spent coffee grounds (SCG) make them a potential ingredient in a diet for ruminants. This study investigated the effects of SCG on rumen microbiota.
Idoia Goiri +11 more
doaj +1 more source
Biomolecules, 2021 Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded.
Barbara Prandi +11 more
doaj +1 more source
A comprehensive review of composting from coffee waste: Revalori-sation of coffee residue in Colombia [PDF]
International Journal of Recycling of Organic Waste in AgriculturePurpose: Globally, Colombia is recognized as a coffee-growing country par excellence, which entails generating a large amount of coffee waste. This narrative study aims to review the possible use of such coffee waste to obtain nutrient-rich compost ...
Juan Manuel Trujillo-González +4 more
doaj +1 more source
Antioxidants, 2022 Neurodegenerative diseases, characterized by progressive loss in selected areas of the nervous system, are becoming increasingly prevalent worldwide due to an aging population. Despite their diverse clinical manifestations, neurodegenerative diseases are
Cristina Angeloni +5 more
doaj +1 more source
Evaluation of Coffee Cherry Flour as a Functional Ingredient in Pastries
ProceedingsThe coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder ...
Alice-Jacqueline Reineke +6 more
doaj +1 more source
FEBS Open Bio, EarlyView.This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc +8 more
wiley +1 more source