Results 211 to 220 of about 60,406 (223)

Use of coffee pulp as a means to produce biogas.

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”, 2022
openaire   +1 more source

Biodegradation of coffee pulp tannin by Penicillium verrucosum for production of tannase, statistical optimization and its application

Food and Bioproducts Processing, 2015
Pushpa S Murthy
exaly  

Supramolecular solvent extraction of bioactives from coffee cherry pulp

Journal of Food Engineering, 2020
Laura Sofia Torres-Valenzuela, Ana Ballesteros-Gómez, Soledad Rubio   +2 more
exaly  

Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts

Integrative Medicine Research, 2016
Acharaporn Duangjai, Nungruthai Suphrom, Atcharaporn Ontawong   +2 more
exaly  

Biotechnological enhancement of coffee pulp residues by solid-state fermentation with Streptomyces. Py–GC/MS analysis

Journal of Analytical and Applied Pyrolysis, 2008
Francisco Javier González-Vila
exaly  

Productive performance and oxidative status of sheep fed diets supplemented with coffee pulp

Small Ruminant Research, 2015
Jose Figueroa-Velasco
exaly  

Fermentative lactic acid production from coffee pulp hydrolysate using Bacillus coagulans at laboratory and pilot scales

Bioresource Technology, 2016
Daniel Pleissner, Roland Schneider, Gloria Inés Puerta-Quintero   +2 more
exaly  

Decaffeination. Process to detoxify coffe pulp

Journal of Agricultural and Food Chemistry, 1974
M R, Molina, G, de la Fuente, M A, Batten, R, Bressani   +3 more
openaire   +2 more sources

Effects of coffee pulp fermentation on bioactive compounds and antioxidant activity of coffee pulp extract: a systematic review and meta-analysis

Food Bioscience
Anasya Rahmawati, Muhamad Aldi Nurdiansyah, Intan Taufik, Mia Rosmiati, Rizki Fauziah Ramadhaini, Muhammad Yusuf Abduh   +5 more
openaire   +1 more source

Extraction and characterization of pectin from coffee (Coffea arabica L.) pulp obtained from four different coffee producing regions

International Journal of Biological Macromolecules
Henock Woldemichael Woldemariam
exaly