Results 101 to 110 of about 3,097 (179)
FermentationThis study compared yogurts containing coffee (cascara and silverskin) and wine-making (pomace, skin, and seed) byproduct extracts as novel ingredients. For this purpose, the analysis of the sensory acceptance, basic information on phytochemical profile,
Maite Iriondo-DeHond +4 more
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Physical and Sensory Characteristics of Cascara Water Kefir with the Addition of Butterfly Pea (Clitoria ternatea) Flowers [PDF]
BIO Web of ConferencesOne of the byproducts of coffee processing is the fruit skin, which, after drying, is called cascara. This study aims to study the production of water kefir from cascara with addition of butterfly pea flower extract.
Muzaifa Murna +6 more
doaj +1 more source
Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi)Businesses are becoming more competitive in the age of globalization. Consequently, the company will be unable to compete with its rivals if it does not employ an effective marketing plan. Businesses utilize effective communication to remind, educate, and convince consumers about the goods they plan to sell, either directly or indirectly.
Aldi Renaldy Hadi Putra, Eka Anisa Sari
openaire +1 more source
Obtención y caracterización de aislados proteicos de colza [PDF]
, 1997 Se ha diseñado un proceso de obtención de aislados proteicos a partir de harina de colza desengrasada. El método incluye la extracción básica de las proteínas solubles seguido de una precipitación acida en el punto isoeléctrico.
Bautista Palomas, Juan Dionisio +5 more
core
Rona Teknik PertanianAbstrak. Penelitian ini tentang selai yang terbuat dari bahan dasar kulit kopi arabika dengan rasio air yang berbeda untuk menghasilkan sari dan penambahan konsentrasi CMC (carboxy methyl cellulose). Penelitian ini bertujuan mengetahui pengaruh rasio air
Nauas Domu Marihot Romauli +2 more
doaj +1 more source
Jurnal Teknologi dan Industri Pertanian IndonesiaCascara is a dry tea made from coffee husk waste. Cascara is prepared in the shape of dip packets to make it easier for customers, and stevia (Stevia rebaudiana Bertoni) is added since consumers like sweet drinks and to promote consumer preference.
Eva Murlida +3 more
doaj +1 more source
Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics [PDF]
Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried ...
Bhattarai, Simran +5 more
core +2 more sources
A healthy and safe instant coffee cascara beverage for teenagers and adults
, 2020 Peer ...
Iriondo-DeHond, Amaia +6 more
openaire +1 more source
Residuos de Café, Cacao y Cladodio de Tuna: Fuentes Promisorias de Fibra Dietaria
Revista Tecnológica, 2011 El uso de residuos agroindustriales es un tema relevante a nivel mundial, mediante este estudio buscamos conocer el contenido de Fibra dietaria Total (FDT), y sus fracciones Soluble (FDS) e Insoluble (FDI) en residuos generados en la empresa TRANSMAR y ...
Diego Abarca +4 more
doaj +4 more sources
Assessment of coffee cascara as a sustainable plant-based source of proteins
, 2020 Trabajo presentado al NIZO Plant Protein Functionality Conference - Online, del 21 al 22 de octubre de 2020. Cascara is the main by-product of the coffee processing. In last years, 44% of people around the world have switched to plant-based alternative proteins for sustainability reasons. For the first time, this study aimed to characterize the protein
Salazar Gallego, Maria del Pilar +3 more
openaire +1 more source