Results 31 to 40 of about 521,904 (169)
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
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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
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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
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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
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Melanoidins from coffee and lipid peroxidation [PDF]
, 2015 Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may be already present in oxidized food and they may be generated during digestion of highly oxidizable ...
Tagliazucchi, Davide
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Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry
Proceedings, 2023 The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices.
Mariano Peluso
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Discrimination of roast and ground coffee aroma [PDF]
, 2012 Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of the
AM Costa Freitas +29 more
core +3 more sources
Sustainable coffee agroforestry in adverse climatic conditions in Nicaragua [PDF]
, 2019 Coffee production has been threatened by increasing climate variability. Shaded coffee has been suggested as a promising strategy to cope with the effects of global climate changes.
Barrios, Mirna +5 more
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Antioxidants, 2022 Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine.
Silvia Cañas +7 more
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CONSUMERS SATISFACTION ANALYSIS OF OFFICE COFFEE IN BANJARBARU CITY, SOUTH KALIMANTAN PROVINCE, INDONESIA [PDF]
Russian Journal of Agricultural and Socio-Economic SciencesOffice Coffee is a coffee company established in 2015 under the umbrella of PT Indoharves. This study aims to assess consumer satisfaction with Office Coffee in Banjarbaru City.
Andriani E., Hamdani, Yanti N.D.
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