Results 61 to 70 of about 2,019 (203)

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, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del   +4 more
doaj   +1 more source

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., Mussatto, Solange I., Orrego, Carlos E., Ramirez, Mónica J., Teixeira, J. A.   +4 more
core   +1 more source

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, Mateusz Barczewski, Paulina Kosmela, Olga Mysiukiewicz   +3 more
openaire   +2 more sources

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, Germana Borsetta, Luciano Navarini, Doaa Abouelenein, Jianbo Xiao, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli, Simone Angeloni   +8 more
openaire   +3 more sources

An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging

Applied Sciences
The 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, Anastasia Valtopoulou, Christina Gkogkou, Dimitris S. Achilias   +3 more
doaj   +1 more source

Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

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, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi   +11 more
doaj   +1 more source

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., Ballesteros, Lina F., Maltos, Dulce A .F., Martins, Silvia, Mussatto, Solange I., Teixeira, J. A.   +5 more
core   +1 more source

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, Marina Alegre, María Luisa, Pérez Miguez, Raquel   +2 more
core   +1 more source

Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry

Proceedings, 2023
The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices.
Mariano Peluso
doaj   +1 more source

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, EarlyView.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source