Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits
Polish Journal of Food and Nutrition Sciences, 2014 Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality.
Garcia-Serna Esther +4 more
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High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates [PDF]
, 2019 An analytical methodology was developed for the first time in this work to investigate the peptide composition of coffee silverskin protein hydrolysates.
Castro Puyana, María +2 more
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Inhibition of Polymer Photodegradation by Incorporation of Coffee Silverskin
The First International Conference on “Green” Polymer Materials 2020, 2020 Over the last years, the trend associated with the incorporation of materials from renewable resources into polymer technology is getting significantly more vital. Researchers are trying to transfer the properties of natural raw materials into the polymer world.
Aleksander Hejna +3 more
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Applied SciencesThe scientific community’s interest in finding an alternative to the term “wastes” for coffee by-products is steadily increasing. The substantial presence of polyphenols, caffeine, and tannins in these wastes could result in the contamination of water ...
Argyri-Ioanna Petaloti +3 more
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Maximization of fructooligosaccharides and β-fructofuranosidase production by Aspergillus japonicus under solid-state fermentation conditions [PDF]
, 2012 The conditions of temperature, moisture content, and inoculum rate able to maximize the production of fructooligosaccharides (FOS) and β-fructofuranosidase (FFase) enzyme by solid-state fermentation were established.
Aguilar, Cristóbal N. +5 more
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Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols
Food Chemistry, 2022 The present study assessed the nutritional composition of coffee silverskin (CSS) obtained from arabica roasted coffee. Following validated analytical methods, CSS resulted to be a high source of proteins (14.2 g/100 g) and dietary fibers (51.5 g/100 g). Moreover, the mineral analysis revealed high contents of calcium (1.1 g/100 g) and potassium (1.0 g/
Franks Kamgang Nzekoue +8 more
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Biomolecules, 2021 Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded.
Barbara Prandi +11 more
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Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds [PDF]
, 2017 Autohydrolysis, which is an eco-friendly technology that employs only water as extraction solvent, was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG).
Ballesteros, Lina F. +4 more
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Coffee by-products as sustainable novel foods: Report of the 2nd international electronic conference on foods—“future foods and food technologies for a sustainable world” [PDF]
, 2022 The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Angeloni, Simone +8 more
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Scientometric Overview of Coffee By-Products and Their Applications
Molecules, 2021 As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its ...
Daniel D. Durán-Aranguren +4 more
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