Results 71 to 80 of about 3,097 (179)
KAJIAN PENERAPAN PRODUKSI BERSIH DI AGROINDUSTRI KOPI WULAN, KECAMATAN MAESAN, KABUPATEN BONDOWOSO
Jurnal Teknik Pertanian Lampung, 2021 Wulan Coffee Agroindustry is one of agroindustries in region of Bondowoso that appl ies the semi-wet method and it has potential to be certified by Geographical Indications (IG).
Elida Novita +3 more
doaj +1 more source
Coffee cascara gluten-free bread: a healthy lipid profile?
, 2019 The SUSCOFFEE Project (AGL2014-57239-R). A. Iriondo-DeHond is a fellow of the FPI program (BES-2015-072191).
Ríos, María Belén +6 more
openaire +2 more sources
Regulatory Aspects and Correct Labeling of Coffee By-Products on the EU Food Market
Proceedings, 2023 In addition to the well-known coffee bean, many other parts of the coffee plant can be used as food. These materials have been traditionally used in some coffee-producing countries but were not known in the European Union (EU) before 1997, and are ...
Ann-Kathrin Kull +2 more
doaj +1 more source
Beyond aroma: A sustainability performance analysis of Italian coffee roasting companies
Business Strategy &Development, Volume 7, Issue 4, December 2024.Abstract Coffee consumption is becoming increasingly prevalent among a growing number of consumers worldwide. Despite ranking seventh in coffee consumption, Italy is the global coffee export leader, with almost 1000 coffee roasting companies across the country.
Sara Triachini +4 more
wiley +1 more source
5S Instant Cascara for Sustainable Health
ProceedingsThe dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a central
Maria Dolores del Castillo
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 6, November 2024.Abstract Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align with evolving consumer preferences and sustainability concerns.
Deniz Turan +2 more
wiley +1 more source
Pengaruh penambahan sari nanas terhadap karakteristik kimia dan sensori minuman teh cascara
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2020 Cascara tea is a drink made from dry coffee skin from coffee beans stripping process result. The aim of this research is to study the effect of pineapple juice on chemical characteristics (Total Tated Acid (TAT), vitamin C, pH) and sensory test results ...
Wiwik Endah Rahayu +2 more
doaj +1 more source
Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea [PDF]
Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha.
Malahayati, Nura +2 more
core +2 more sources
Introduction into the Flavor World of Cascara
Proceedings, 2023 Derived from the residues of coffee processing, cascara has been consumed traditionally in Yemen, Ethiopia, and Bolivia as a herbal or tea-like infusion due, in part, to its pleasant flavor and nutritional properties.
Ennio Cantergiani
doaj +1 more source
IOP Conference Series: Materials Science and Engineering, 2021 Abstract Cascara is an infusion beverage of dried coffee cherry pulp prepared from a by-product of coffee production. Cherry of arabica coffee was fermented with spontaneous fermentation, Lactobacillus plantarum and yeast (Saccharomyces cerevisiae) at room temperature for 24 hrs.
E Sholichah +4 more
openaire +1 more source