Results 61 to 70 of about 1,031 (178)
Coffee Silverskin as a Multifunctional Waste Filler for High-Density Polyethylene Green Composites [PDF]
, 2021 This work aims to describe the coffee silverskin effect as a lignocellulosic waste filler for high-density polyethylene (HDPE) composites development.
Paulina Kosmela +4 more
core +1 more source
A comprehensive analysis of coffee silverskin bioconversion by Hermetia illucens larvae [PDF]
Coffee silverskin, the outer layer of the green coffee bean, represents a major by-product of the coffee industry derived from the roasting process. In recent years the development of sustainable and circular strategies to manage and valorise organic ...
Casartelli M. +10 more
core +4 more sources
Analysis &Sensing, Volume 6, Issue 4, July 2026.This study presents a multimatrix untargeted metabolomics analysis of fecal, plasma, and urine samples from individuals at high risk for pancreatic cancer development. Integrated multivariate and cofactor‐adjusted models were applied to characterize cross‐matrix metabolomic associations, incorporating pancreatic magnetic resonance imaging data, sex ...
Vladyslav Dovhalyuk +6 more
wiley +1 more source
COFFEE SILVERSKIN AND EXPIRED COFFEE GROUNDS USED AS ORGANIC FERTILIZERS [PDF]
, 2019 The coffee industry produces a wide range of organic wastes, some in large amounts, and most of them do not have a well-defined final disposal.
Pires, Adriana Marlene Moreno +4 more
core +1 more source
Coffee Silverskin as a Potential Bio-Based Antioxidant for Polymer Materials: Brief Review [PDF]
, 2020 Coffee silverskin is one of the byproducts generated by the coffee industry. Although it is not the most burdensome one, because it stands only for ~4.2 wt % of coffee, it seems like an auspicious raw material for industrial processes.
Hejna
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
Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk +6 more
wiley +1 more source
Coffee Silverskin: nontraditional natural antioxidant for the meat industry
Applied Food ResearchThe objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a
Andrea Mesárošová +10 more
doaj +1 more source
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
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley +1 more source