Results 171 to 180 of about 60,126 (217)

Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder. [PDF]

NPJ Sci Food
Ali RFM, El-Anany AM.
europepmc   +1 more source

Coffee Pulp Characterization and Utilization in Coffee Cherry Flour for Circular Economy Improvement

Sarhad Journal of Agriculture
Damat Damat, Roy Hendroko Setyobudi, Shazma Anwar, Mohammed Ali Wedyan, Zane Vincevica-Gaile, Yogo Adhi Nugroho, Tony Liwang, Thontowi Djauhari Nur Subchi, Ahmad Fauzi, Hanif Alamudin Manshur, Devi Dwi Siskawardani, Vritta Amroini Wahyudi, Yolla Muvika Ananda, Hemalia Agustin Rachmawati   +13 more
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Coffee Cascara as a Source of Natural Antimicrobials: Chemical Characterization and Activity Against ESKAPE Pathogens. [PDF]

Molecules
Vaher M, Bragina O.
europepmc   +1 more source

Production and trade of specialty coffee in Brazil. [PDF]

Sci Rep
Sera GH, Volsi B, Mariucci Júnior V, Pereira CTM, Telles TS.   +4 more
europepmc   +1 more source

Revealed comparative advantage: An analysis for India and China [PDF]

Amita Batra, Zeba Khan
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A study on bioethanol production from cashew apple pulp and coffee pulp waste

Biomass and Bioenergy, 2011
Abstract Bioethanol production from dry cashew apple pulp and coffee pulp was investigated. The pulp was digested with 2% sulfuric acid and subjected to high pressure (15 psi) cooking at 120 °C for 10 min followed by further 1 and a half hour pressure cooking at 90 °C to solubilize the pulp.
Deepa Shenoy, Anjali Pai, R.K. Vikas, H.S. Neeraja, J.S. Deeksha, Chetan Nayak, C. Vaman Rao   +6 more
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Accelerated coffee pulp composting

Biodegradation, 1997
The effect of two abundant, easily available and very low-cost agro-industrial organic residues, i.e., filter cake from the sugar industry and poultry litter, on the composting stabilization time of coffee pulp and on the quality of the produced compost, was evaluated.
G, Sánchez, E J, Olguín, G, Mercado
openaire   +2 more sources