Results 41 to 50 of about 1,031 (178)
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products
Foods, 2023 Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food ...
Katarína Poláková +9 more
doaj +1 more source
Valorization of a coffee industrial by-product: the coffee silverskin [PDF]
, 2023 reservedL’obiettivo di questa tesi è lo studio di un sistema di valorizzazione della silverskin, ottenuta dal processo di torrefazione dell’azienda Dersut, con sede a Conegliano (TV) in un’ottica di economia circolare.
CORIELE, FRANCESCA
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Sustainability issues along the coffee chain: From the field to the cup
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 287-332, January 2023., 2023 Abstract The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that ...
Juliana A. Barreto Peixoto +3 more
wiley +1 more source
Characterisation of cellulose from coffee silverskin [PDF]
International Journal of Food Properties, 2017 ABSTRACTSeveral methods for the isolation and purification of cellulose from coffee silverskin (CS) were investigated using alkaline, hydrogen peroxide (HP), organosolvents, acetic acid, and their combinations. The process and cellulose were characterised by their yield, cellulose content, colour, alkaline resistance (R10), FTIR spectroscopy, X-ray ...
Ali Alghooneh +3 more
openaire +1 more source
Use of coffee silverskin to improve the functional properties of cookies. [PDF]
J Food Sci Technol, 2019 The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control.
Gocmen D +4 more
europepmc +5 more sources
Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 Pitaya peel is a by‐product of fruit processing. In this study, the effects of pitaya peel supplementation in the cookie recipe on the nutritional quality, in vitro glycemic index, and antioxidant release from the enriched fiber cookies were investigated.
Thi Hai Anh Mai +3 more
wiley +1 more source
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin [PDF]
Food and Bioprocess Technology, 2014 Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agro-industrial residues in order to identify the characteristics ...
Ballesteros, Lina F. +2 more
openaire +2 more sources
Coffee silverskin and its uses [PDF]
, 2022 Diplomová práce se zabývá charakteristikou, zpracováním a vlastnostmi kávových zrn, jejich pražením a detailně popisuje stříbrné kávové slupky. Pojednává o oblastech uplatnění stříbrných kávových slupek v kosmetice i nekosmetických oborech.
Podešvová, Natálie
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Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin
Foods, 2023 Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products ...
Marlene Machado +7 more
doaj +1 more source
Valorization of silverskin, a coffee production byproduct: characterization and potential applications [PDF]
, 2023 openL’argomento della tesi è la valorizzazione del Silverskin, un residuo ottenuto dalla lavorazione del caffè e che ormai rappresenta un problema per l’ambiente vista la sua produzione in grande quantità.
BASSAN, ANNA
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