Results 11 to 20 of about 381,104 (291)
Coffee Leaves Valorization through a Metabolomic Approach
ProceedingsCoffee by-products, such as coffee leaves, are components of the coffee plant that remain underexplored. In recent years, driven by efforts from both the public and private sectors to pursue circular economy goals, there has been a resurgence in the ...
Davide Rovelli +3 more
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13C-CO2 pulse labelling evaluation of water deficit on leaf carbon dynamics and whole plant allocation in fruiting coffee [PDF]
Frontiers in Plant SciencePlants experience physiological and metabolic changes in response to water deficit during critical stages, such as fruiting. In coffee, the allocation of fresh assimilates and interplay between leaf orientation, leaf age, and carbon changes are unknown ...
Janice Nakamya +5 more
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Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector [PDF]
Antioxidants, 2018 Rocío Rodríguez-Gómez +2 more
exaly +2 more sources
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2021 Coffee leaf tea is made by drying coffee leaves in an oven at 70oC for 4 hours. The quality of coffee leaves tea does not only depend on the process of making tea but also the way the tea is brewed.
Kiki Fibrianto +2 more
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Biosynthesis of Caffeine in Leaves of Coffee [PDF]
Plant Physiology, 1996 Abstract The levels of endogenous caffeine and theobromine were much higher in buds and young leaves of Coffea arabica L. cv Kent than in fully developed leaves. Biosynthesis of caffeine from 14C-labeled adenine, guanine, xanthosine, and theobromine was observed, whereas other studies (H. Ashihara, A.M. Monteiro, T. Moritz, F.M. Gillies,
H., Ashihara +3 more
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Effectiveness of Endophytic Bacterial Consortium of Coffee Plant on Mortality of Pratylenchus Coffeae in Vitro [PDF]
, 2015 Bacteria live in wild in form of a consortium. Use of microbial consortium tends to give better results than single isolate, because the action of enzyme of each type of microbe can complement each other in order to survive. This study aimed to study the
Giyanto, G. (Giyanto) +2 more
core +11 more sources
Walisongo Journal of Chemistry, 2021 The use of coffee plants is more focused on the coffee beans as a brewing drink or as a food additive. Parts of the coffee plant, such as leaves, are considered waste and have not been properly utilized.
Rosalina Yuliana Kurang +1 more
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Beverages of coffee tree leaves [PDF]
Journal of Analytical & Pharmaceutical Research, 2018 Background The objective of this research was to analyze the use of coffee leaves that are residues from theproduction of coffee for the preparation of beverages A comparison is made with the processing of mate a drink spread in the south of Brazil Leaves of mate and coffee have had the enzymes inactivated following a drying The dried leaves were
José Roberto Delalibera Finzer +3 more
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Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea
Foods, 2022 Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation.
Nadine Tritsch +8 more
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Cogent Food & Agriculture, 2023 Sheep production in Ethiopia is an important activity for smallholder farmers, but the sector has been challenged by many factors among which feed shortage is the major one. To solve this challenge, farmers traditionally supplement sheep with coffee leaf.
Tibebu Kochare +2 more
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