Results 41 to 50 of about 903,675 (263)

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Foods, 2020
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz, Dirk W. Lachenmeier   +5 more
doaj   +1 more source

An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union

Biology and Life Sciences Forum, 2021
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Dirk W. Lachenmeier, Tabata Rajcic de Rezende, Steffen Schwarz   +2 more
doaj   +1 more source

Evaluation of Analytical Methods to Determine Regulatory Compliance of Coffee Leaf Tea

Biology and Life Sciences Forum, 2021
The leaves of the coffee plant Coffea are traditionally used in several countries worldwide to prepare tea-like beverages using aqueous infusion in hot water.
Valerie Segatz, Marc C. Steger, Patrik Blumenthal, Vera Gottstein, Marina Rigling, Steffen Schwarz, Yanyan Zhang, Dirk W. Lachenmeier   +7 more
doaj   +1 more source

Impacts of water availability on macronutrients in fruit and leaves of conilon coffee [PDF]

Pesquisa Agropecuária Brasileira, 2018
: The objective of this work was to evaluate the concentrations and accumulation of macronutrients in conilon coffee (Coffea canephora) fruit, and their concentrations in leaves, over two years, in irrigated and nonirrigated coffee plants. Three-year-old
André Monzoli Covre, Fábio Luiz Partelli, Robson Bonomo, Marcelo Antônio Tomaz, José Cochicho Ramalho   +4 more
doaj   +2 more sources

Evaluasi formulasi dan pembuatan complete feed bahan pakan lokal daun kopi di peternak sapi potong Pasuruan Jawa Timur

AGROMIX, 2021
This study aims to evaluate the preparation of feed formulations and the manufacture of complete feed fermentation based on local ingredients of coffee leaves.
Yudi Rustandi, Ismuladi Ismuladi, Mirna Silfiani   +2 more
doaj   +1 more source

Leaf-associated bacterial microbiota of coffee and its correlation with manganese and calcium levels on leaves

Genetics and Molecular Biology, 2018
Coffee is one of the most valuable agricultural commodities and the plants’ leaves are the primary site of infection for most coffee diseases, such as the devastating coffee leaf rust.
Leandro Pio de Sousa, Marcio José da Silva, Jorge Maurício Costa Mondego   +2 more
doaj   +1 more source

Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”

Foods, 2021
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Dirk W. Lachenmeier, Steffen Schwarz, Jörg Rieke-Zapp, Ennio Cantergiani, Harshadrai Rawel, María Angeles Martín-Cabrejas, Maria Martuscelli, Vera Gottstein, Simone Angeloni   +8 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, Schwan, Rosane Freitas, Salvio, Luís Gustavo Amaral, Flávio Meira Borém, Nakajima, Makoto, Santos, Cláudia Mendes dos, Haeberlin, Luana, Ryosuke Sugino, Rosane Freitas Schwan, Cirillo, Marcelo Ângelo, Sugino, Ryosuke, Luana Haeberlin, Ana Paula de Carvalho Alves, Marcelo Ângelo Cirillo, Alves, Ana Paula de Carvalho, Palumbo, Juliana Maria Campos, Makoto Nakajima, Luís Gustavo Amaral Salvio, Juliana Maria Campos Palumbo, Cláudia Mendes dos Santos, Corrêa, Jefferson Luiz Gomes   +20 more
core   +1 more source

Targeted and Untargeted Mass Spectrometry-Based Metabolomics for Chemical Profiling of Three Coffee Species

Molecules, 2022
While coffee beans have been studied for many years, researchers are showing a growing interest in coffee leaves and by-products, but little information is currently available on coffee species other than Coffea arabica and Coffea canephora.
Andrea Montis, Florence Souard, Cédric Delporte, Piet Stoffelen, Caroline Stévigny, Pierre Van Antwerpen   +5 more
doaj   +1 more source

Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta (Coffea canephora) germplasm from the Democratic Republic of the Congo

Applied Food Research
Research on the chemical composition of coffee beans and its correlation with sensory quality is advancing, but the metabolites in coffee leaves have often been overlooked.
Robrecht Bollen, Olga Rojo-Poveda, Lauren Verleysen, Rachel Ndezu, Ebele Aaron Tshimi, Hélène Mavar, Tom Ruttink, Olivier Honnay, Piet Stoffelen, Caroline Stévigny, Florence Souard, Cédric Delporte   +11 more
doaj   +1 more source