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Preservation of coffee pulp by ensilage: Influence of biological additives
, 1997 Data on the influence of three biological additives on the ensilage of coffee pulp for its preservation show that the endogenous microflora of the coffee pulp is efficient enough to produce good quality silage, with acceptable levels of organic acid, dry matter loss and final pH.
Gaime Perraud, Isabelle +1 more
openaire +2 more sources
Journal of Food Science, Volume 91, Issue 10, October 2026.ABSTRACT Ceratonia siliqua L. (C. siliqua), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional ...
Anis Ben Hsouna +16 more
wiley +1 more source
[Coffee hulls and pulp. XII. Effect of storage of coffee pulp on its nutritive value for calves].
Archivos latinoamericanos de nutricion, 1976 Coffee pulp, dehydrated and stored for 7, 13 and 17 months or ensiled for 4, 10 and 14 months, was studied in calves with a rapid growing rate. Storage of dehydrated coffee pulp did not affect its chemical composition, but ensiling reduced crude fiber and increased its nitrogen free extract content after 10 and 14 months.
M T, Cabezas +4 more
openaire +1 more source
Geographical Analysis, Volume 58, Issue 4, October 2026.ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior +2 more
wiley +1 more source
Responsible coffee requires responsible marketing : the 2013 marketing plan for Big Bend Coffee Roasters [PDF]
, 2013 textBig Bend Coffee Roasters (BBCR) is a small business in Marfa, Texas offering high quality, Fair Trade and organic coffee. Primarily, the business operates as a wholesale roaster catering to small-to-medium size coffee shops across the country, but ...
Williams, Joe Espy
core
Journal of Sensory Studies, Volume 41, Issue 5, October 2026.ABSTRACT Given the growing demand for functional foods that combine health, well‐being, flavor, and innovation, especially among active consumers concerned with nutrition, this study evaluated the effects of sugar and açaí pulp concentrations, as well as the impact of the presence and absence of guaraná extract, on the formulation and sensory ...
Fellipe Silva Vargas Freire +2 more
wiley +1 more source
Employment generation in Brazilian coffee regions [PDF]
Due to the specific characteristics of coffee production on each of the main Brazilian states producers of arabica (Coffea arabica) and robusta coffee (Coffea canephora), a better understanding of the structural links between production and ...
Guilhoto, Joaquim J. M. +5 more
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Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour [PDF]
The use of plastic containers is increasing enormously, raising concerns about their improper disposal and their contribution to environmental pollution.
Quiñonez, Celia Chipana +3 more
core +1 more source
Repurposing Fresh Coffee Husk into High-Nutritional-Value Fruit Spreads
ProceedingsIn the coffee industry, approximately 60% of coffee fruit components are discarded after harvest, posing potential environmental challenges. To repurpose these organic by-products for human consumption, fresh coffee husks from wet coffee processing at a ...
Catalina Acuña-Gutiérrez +6 more
doaj +1 more source
MATEC Web of Conferences, 2018 As the fossil energy decrease such as petroleum and natural gas, that are encourages a lot of research to develop new sources of energy from renewable raw materials.
Lini Fibrillian Zata +5 more
doaj +1 more source