Results 21 to 30 of about 4,939 (171)
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
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
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
Molecules, 2023 Coffee pulp is an abundant residue from the coffee industry, but it still contains large amounts of valuable compounds such as polyphenols. The extraction of polyphenols from coffee pulp by the conventional method is accompanied by contaminated compounds.
Phuong Hong Le +3 more
doaj +1 more source
Evaluation of Colombian Coffee Waste to Produce Antioxidant Extracts
BioResources, 2023 During coffee production, several types of waste such as pulp, mucilage, husk, parchment, coffee silver skin, and spent coffee grounds are generated. The amount of coffee waste and their environmental issues require effective valorization.
Erika Milena Arango-Agudelo +4 more
doaj +2 more sources
EVALUATION OF THREE COFFEE PULP COMPOSTING FEEDSTOCKS.
The Journal of Agriculture of the University of Puerto Rico, 1969 EVALUATION OF THREE COFFEE PULP COMPOSTING ...
Joaquín A. Chong, José A. Dumas
openaire +3 more sources
Water sorption properties of coffee fruits, pulped and green coffee
LWT - Food Science and Technology, 2013 Thermodynamicpropertiesofcoffeeinthreedifferentforms(green,pulpedandcoffeefruit) wereobtained during the desorption process. Desorption was accomplished by static method using saturated salt solutions,providingrelativehumidityrangeof11e95%.Fivedifferenttemperatureswereutilized (10,20,30,40 and ...
A.L.D. Goneli +3 more
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
Harnessing plant‐based platform for low‐cost cellulosic sugar recovery from bioenergy crops
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The price of pure cellulase enzyme for the recovery of fermentable cellulosic sugars is one of the major challenges that limit the commercialization of second‐generation biofuels and bio‐based products. This work shows a means to greatly reduce the cost of cellulases. The abundant capacity of plants to synthesize and hyperaccumulate transgenic
Shraddha Maitra +4 more
wiley +1 more source