Results 51 to 60 of about 59,954 (232)

Dehydration and digestibility in vitro of coffee pulp silage

Revista Técnica de la Facultad de Ingeniería, 2011
A study of coffee pulp dehydration process was carried out in silos, to observe the main pulp components effects on their digestibility in vitro. Thu pulp was dried in a open yar and daily measurements of absolute humidity percentage, relative humidity
José Ramón Ferrer, Gisela Páez, Miguel Chirinos   +2 more
doaj  

Development of an Innovative and Functional Yerba Mate—Lychee Beverage: Sensory and Physicochemical Characteristics

Food Safety and Health, EarlyView.
A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag, Leonel Vinícius Constantino, Lycio Shinji Watanabe, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf, Marta de Toledo Benassi, Fábio Yamashita, Sandra Helena Prudencio   +7 more
wiley   +1 more source

Biological treatments affect the chemical composition of coffee pulp

Bioresource Technology, 2003
Biological treatments were applied to fresh coffee pulp (CoP) to improve its nutritive value for monogastric animals by reducing its content of cellulose and antinutritional factors (ANFs) such as total phenols, tannins and caffeine. Treatments were: (1) ensiling with 0, 50 and 100 gkg(-1) molasses for 2 and 3 months, (2) aerobic decomposition for 0, 7,
Ulloa Rojas, J.B., Verreth, J.A.J., Amato, S., Huisman, E.A.   +3 more
openaire   +4 more sources

Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Coffee cherry pulp contains caffeine, polyphenols and tannins which can cause environmental problems if discarded, but can be a potential source of antioxidants, phenolic compounds, and caffeine for functional drinks, like cascara.
N Arpi, M Muzaifa, M I Sulaiman, R Andini, S I Kesuma   +4 more
openaire   +1 more source

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A2 inhibitory activity and polyphenol composition of cocoa beans

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare, Bethany H. Lam, Misha T. Kwasniewski, Ramaswamy Anantheswaran, Joshua D. Lambert   +4 more
wiley   +1 more source

Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

Applied Sciences, 2020
Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the ...
Anastasia Loukri, Petroula Tsitlakidou, Athanasia Goula, Andreana N. Assimopoulou, Konstantinos N. Kontogiannopoulos, Ioannis Mourtzinos   +5 more
doaj   +1 more source

Removal of Cationic Dyes Utilizing Natural Coffee Pulp Coagulant

Chemical Engineering Transactions, 2021
The color removal activity of polyphenolic extracts obtained by maceration of coffee pulp with the Coffea arabica species was evaluated in synthetic waters prepared with three commercial dyes: methylene blue, malachite green and crystal violet.
Felipe Correa Mahecha, Diana Cuesta Parra, Juan A. Sandoval, Manuel A. Mayorga, Samuel A. Ortiz   +4 more
doaj   +1 more source

Pectinase-hyperproducing mutants of Aspergillus niger C28B25 for solid-state fermentation of coffee pulp [PDF]

, 1993
The aim of this study was to improve mold strains for the production of pectinases by solid-state fermentation (SSF) of coffee pulp. A screening of 248 strains, isolated in Mexico's coffee-growing areas, permitted us to select a wild strain of ...
Antier, Philip, Minjares, A., Raimbault, Maurice, Roussos, Sevastianos, Viniegra-Gonzalez, G.   +4 more
core   +1 more source

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen, Elder Pacheco da Cruz, Laura Martins Fonseca, Marjana Radünz, Taiane Mota Camargo, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +6 more
wiley   +1 more source

DEKOMPOSISI KULIT KOPI OLEH BAKTERI SELULOLITIK YANG DIISOLASI DARI TIMBUNAN KULIT KOPI DI PERKEBUNAN KALIBENDO, JAWA TIMUR

JTSL (Jurnal Tanah dan Sumberdaya Lahan), 2017
Composting of coffee pulp takes a long time in PT.Perusahaan Perkebunan Kalibendo. To speed up the composting time from coffee pulp, a study that was aimed to isolate cellulolytic bacteria with the ability to decompose coffee pulp pulp was conducted at ...
Siska Nurfitriani, Eko Handayanto
doaj