Results 21 to 30 of about 60,406 (223)
Production of Coffee Cherry Spirits from Coffea arabica Varieties
Foods, 2022 Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates.
Patrik Blumenthal +8 more
doaj +1 more source
Frontiers in Nutrition, 2023 This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia.
Elkin Rojas-Orduña +4 more
doaj +1 more source
Enset‐based agricultural systems in Ethiopia: A systematic review of production trends, agronomy, processing and the wider food security applications of a neglected banana relative [PDF]
, 2020 Enset (Ensete ventricosum (Welw.) Cheesman) is the major starch staple of the Ethiopian Highlands, where its unique attributes enhance the food security of approximately 20 million people and have earned it the title “The Tree Against Hunger”.
Asfaw, Zemede +9 more
core +2 more sources
Characterisation of Arabica Coffee Pulp - Hay from Kintamani - Bali as Prospective Biogas Feedstocks
MATEC Web of Conferences, 2018 The huge amount of coffee pulp waste is an environmental problem. Anaerobic fermentation is one of the alternative solutions. However, availability of coffee pulp does not appear for year-round, whereas biogas needs continuous feedstocks for digester ...
Hendroko Setyobudi Roy +8 more
doaj +1 more source
Foods, 2023 Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans ...
Na Zhao +4 more
doaj +1 more source
Secondary raw materials of coffee plant processing are an alternative source of pectin substances [PDF]
E3S Web of Conferences, 2023 The article presents the results of studies of the content of pectin substances of secondary raw materials of coffee processing – pulp (СP). СP includes both the shell (skin, epidermis, exocarp) and the pulp itself (mesocarp). Industrial coffee varieties
Donchenko Lyudmila +4 more
doaj +1 more source
Activated carbon prepared from coffee pulp: potential adsorbent of organic contaminants in aqueous solution [PDF]
, 2013 The processing of coffee beans generates large amounts of solid and liquid residues. The solid residues (pulp, husk and parchment) represent a serious environmental problem and do not have an adequate destination.
Alves de Oliveira, Luis Carlos +4 more
core +2 more sources
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2014 The purpose of this study was to determine how feeding sheep coffee pulp affects carcass characteristics and what changes occur in physicochemical, antioxidant capacity and oxidation of the meat during refrigerated storage. The experiment was carried out
T. Salinas-Rios +8 more
doaj +1 more source
The polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India and Mexico [PDF]
, 2013 Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry.
Combet, E. +4 more
core +1 more source
Design of a solar and gas dryer to use coffee pulp in food processes in Peru [PDF]
Caspian Journal of Environmental Sciences, 2023 In the central jungle region of Peru, within the wet processing of coffee, the coffee pulp is discarded. This objective is to design a dual solar and gas dryer with continuous operation, for the dehydration of waste from wet processing of coffee for ...
Camayo-Lapa Becquer Frauberth +3 more
doaj +1 more source