Results 41 to 50 of about 173,111 (177)
Future Postharvest and FoodIn a world where a greener approach is increasingly necessary, it is mandatory to reduce waste production and reuse residues from the company's supply chain.
Agnese Santanatoglia +7 more
doaj +3 more sources
Coffee silverskin: A possible valuable cosmetic ingredient [PDF]
Pharmaceutical Biology, 2014 Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing.To evaluate different CS extracts as promising cosmetic ingredients, regarding antioxidant, antimicrobial, and cytotoxic properties.Aqueous, hydroalcoholic and ...
Francisca, Rodrigues +5 more
openaire +2 more sources
Food ScienTech Journal, 2023 Prevention of obesity can be done by reducing the intake of foods high in carbohydrates and fats, then replacing them with high dietary fiber. Silverskin is a by-product of coffee beans with dietary fiber and antioxidants, which can potentially treat ...
Windy Rizkaprilisa +3 more
doaj +1 more source
Foods, 2022 Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound ...
Juliana A. Barreto Peixoto +6 more
doaj +1 more source
Applied Sciences, 2020 The aim of the study was to characterize the thermal properties of coffee silverskin and fat extracted from the material by using differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative ...
Agata Górska +5 more
doaj +1 more source
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
Coffee silverskin and its uses
, 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
core +2 more sources
Review on utilization and composition of coffee silverskin [PDF]
Food Research International, 2014 Coffee is one of the most frequently consumed drinks in the world. Coffee silverskin (CS) is the only by-product produced during the coffee beans roasting process, and large amounts of CS are produced by roasters in coffee-consuming countries. However, methods for the effective utilization of CS have not been developed.
Narita, Yusaku, Inouye, Kuniyo
openaire +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
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