Results 31 to 40 of about 3,097 (179)
Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production. [PDF]
J Microbiol Biotechnol, 2023 Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition.
Le BXN +5 more
europepmc +3 more sources
Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars [PDF]
, 2023 One of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY).
Multahadi +2 more
core +2 more sources
Analisis Mutu Fisik dan Kimia serta Uji Aktivitas Antioksidan Teh Cascara dari Kulit Kopi Arabika (Coffea arabica L.) Asal Papua [PDF]
, 2023 Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is ...
Abulais, Diana M. +3 more
core +2 more sources
PELATIHAN PENGOLAHAN LIMBAH KOPI SEBAGAI TEH CASCARA DAN PRODUK KERAJINAN [PDF]
, 2023 Abstrak: Desa Curahpoh merupakan salah satu penghasil kopi Robusta dan Arabika di Kabupaten Bondowoso, Jawa Timur. Pengolahan kopi menghasilkan limbah yang akan mencemari lingkungan jika tidak dikelola lebih lanjut.
Andrean, Fadli Firmansyah +5 more
core +1 more source
Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Coffee cherry pulp contains caffeine, polyphenols and tannins which can cause environmental problems if discarded, but can be a potential source of antioxidants, phenolic compounds, and caffeine for functional drinks, like cascara.
N Arpi +4 more
openaire +1 more source
An analysis of innovation on the utilization of cascara by coffee farmers [PDF]
Journal of Physics: Conference Series, 2020 Abstract The process of coffee production yields a lot of waste. Based on the observation, there was no innovation in the use of cascara to have high economic value, some amount of abundant cascara is used by the farmers as cattle feed and the rest is sold.
N Komaria +3 more
openaire +1 more source
Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses. [PDF]
Molecules, 2022 Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential. On the European market, coffee cherry (cascara) products are not yet common, and a novel food approval for beverages made from coffee cherry pulp was issued only recently ...
Eckhardt S +3 more
europepmc +4 more sources
IOP Conference Series: Earth and Environmental Science, 2023 Abstract Coffee is one of the superior plants in North Sumatra, where the types of coffee cultivated are arabica coffee (Coffea arabica), robusta coffee (Coffea canephora), and liberica coffee (Coffea liberica). Coffee pulps (cascara) are a solid waste from coffee that can still be utilized because of their nutritional content.
N D M Romauli +5 more
openaire +1 more source
Sustainability issues along the coffee chain: From the field to the cup
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 287-332, January 2023., 2023 Abstract The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that ...
Juliana A. Barreto Peixoto +3 more
wiley +1 more source
Food Chemistry Advances, 2023 The processing of coffee cherries into coffee beans produced a lot of residues, particularly coffee pulp, which can be further valorized to produce valuable bioproducts, one of which is cascara.
Muhammad Yusuf Abduh +4 more
doaj +1 more source