Results 191 to 200 of about 59,954 (232)
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Biological pretreatment of coffee pulp
Biological Wastes, 1988Abstract The presence of several antiphysiological factors limit the use of coffee pulp in monogastric and ruminant feeding. Among these the characteristics of its lignocellulosic fraction is important. Twenty-six white rot fungi were grown under solid substrate conditions, using previously ensiled and pressed coffee pulp without adding additional ...
C. Rolz, R. de León, M.C. de Arriola
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Coffee Pulp Vermicomposting Treatment
2000The concept of vermicomposting began with the knowledge that certain species of epigeic earthworms, which live in the litter and primarily feed on pure organic matter (Bouche, 1977; Lavelle, 1981, Abdul and Abdul, 1994) grow in and consume organic waste materials, converting them into an earth-like soil-building substance that forms a beneficial ...
E. Aranda, I. Barois
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Caffeine reduction in coffee pulp through silage
Biotechnology Advances, 1993Silage tests to study reductions of antiphysiological compounds (caffeine and polyphenols) of fresh coffee pulp during the anaerobic fermentation were done. A concrete silo divided in compartments, with a total capacity of 9 tons of fresh material was utilized.
C, Porres, D, Alvarez, J, Calzada
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Analysis of proanthocyanidins in coffee pulp
Journal of the Science of Food and Agriculture, 1994AbstractData are presented for the condensed tannins content of pulp prepared immediately from die cherries of three cultivars of freshly harvested coffee beans, and for the pulp after drying. The data have been interpreted with reference to purified quebracho profisetinidins (3.13–6.17% on a dry basis (db)) and to the E% values of the anthocyanin ...
Nélida González De Colmenares +3 more
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2000
Coffee is a drink brewed from coffee beans that comes from the tropical shrub of the genus Coffea, botanical family Rubiaceae. Coffee beans are the shrub’s seeds embedded in red berries. The botanical variety and the area where the coffee is grown are factors that determine the quality of the coffee.
Joachim W. Hertrampf +1 more
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Coffee is a drink brewed from coffee beans that comes from the tropical shrub of the genus Coffea, botanical family Rubiaceae. Coffee beans are the shrub’s seeds embedded in red berries. The botanical variety and the area where the coffee is grown are factors that determine the quality of the coffee.
Joachim W. Hertrampf +1 more
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Tannins in wet-processed coffee beans and coffee pulp
Food Chemistry, 1991The tannins contents have been investigated in five samples of beans and the associated pulp, derived from two species of coffee and two associated hybrids. Tannins were not found in any bean sample, and in contrast to previous reports, hydrolysable tannins sensu strictu were not detected in pulp.
M.N. Clifford, J.R. Ramirez-Martinez
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Phenols and caffeine in wet-processed coffee beans and coffee pulp
Food Chemistry, 1991Abstract The contents of low molecular mass phenols and caffeine have been analysed in five samples of beans and the associated pulp, derived from two species of coffee and two associated hybrids. The composition of the coffee beans was consistent with previous reports.
M.N. Clifford, J.R. Ramirez-Martinez
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Coffee Pulp Polyphenols: An Overview
2000Polyphenols are compounds present in all kinds of plant materials and in some cases, as in coffee, in significant amounts in fruits and leaves. They are found as simple phenols, phenolic esters, hydroxycinnamic acid derivatives, flavonoids and tannins (Ho, 1992).
J. R. Ramírez Martínez, M. N. Clifford
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Acid hydrolysis and carbohydrates characterization of coffee pulp
Renewable Energy, 1996Abstract Hydrolysis of coffee pulp with diluted sulfuric acid was studied by keeping boiling temperature with reflux, a liquid to solid ratio of 10:1 and a particle size ≤ 1.00 mm. Coffee pulp was treated using several acid concentration (C) and retention times (t).
G. Urbaneja +4 more
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A study on bioethanol production from cashew apple pulp and coffee pulp waste
Biomass and Bioenergy, 2011Abstract 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 +6 more
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