Results 31 to 40 of about 56,886,484 (255)
Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder [PDF]
, 2023 The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply method.
Aminullah Aminullah +7 more
core +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
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
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
Fermented natural coffee followed by pulping: Analysis of the initial sensory quality and after six months of storage [PDF]
, 2023 In recent years, different methods of fermentation have emerged for coffee, with the intention of adding complexity to its flavor. To be able to clearly identify the information from sensory analysis, tools capable of detecting small differences are ...
Borém, Flávio Meira +20 more
core +1 more source
MagmaFlow: A desktop platform for artificial intelligence‐driven expression analysis
FEBS Open Bio, EarlyView.MagmaFlow is a free, no‐code platform for gene expression analysis. It generates interactive volcano plots, links genes to literature, pathways, and diseases, prioritizes candidates using millions of publications, identifies affected biological processes, builds network diagrams, and exports publication‐ready figures and reports for macOS and Windows ...
Carlos E. Buss +7 more
wiley +1 more source
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
doaj +1 more source
Towards Defect Phase Diagrams: From Research Data Management to Automated Workflows
Advanced Engineering Materials, EarlyView.A research data management infrastructure is presented for the systematic integration of heterogeneous experimental and simulation data required for defect phase diagrams. The approach combines openBIS with a companion application for large‐object storage, automated metadata extraction, provenance tracking and federated data access, thereby supporting ...
Khalil Rejiba +5 more
wiley +1 more source
Design for sustainable coffee (post)consumption [PDF]
, 2013 Coffee is the second largest traded commodity in the world after oil. The worldwide annual generation of Spent Coffee Grounds (SCG) is about 6 million tons, but up till now they are practically unutilized, being discharged to the environment or burned ...
S. Barbero, Miriam Bicocca
core