Results 71 to 80 of about 173,111 (177)

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +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., Caccia S., Bonelli M., Cirillo T., Tettamanti G., Ercolini D., De Filippis F., Sequino G., Bruno D., Esposito Francesco, Nolasco A.   +10 more
core   +2 more sources

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

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil, Divya Aggarwal, Madhuresh Dwivedi, Shikha Ojha, Rama Chandra Pradhan, Brijesh K. Tiwari   +5 more
wiley   +1 more source

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis

Foods
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting ...
Dérica Gonçalves Tavares, Mayara Andrade Martins de Souza, Tamara Leite dos Santos, Adriele do Amor Divino Silva, Danilo José Machado de Abreu, Whasley Ferreira Duarte   +5 more
doaj   +1 more source

The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin [PDF]

, 2021
Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry processing, significant amount of coffee byproducts is generating, thus ending as an agro- industrial waste. Besides
Cazalens, Evan, Natucci Pasquino, Marion, Komes, Draženka, Pudić, Robert, Šeremet, Danijela, Vojvodić Cebin, Aleksandra, Mandura Jarić, Ana   +6 more
core   +1 more source

Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase

Bioscience, Biotechnology, and Biochemistry, 2011
Coffee "silverskin" (CS) is a by-product of the roasting procedure for coffee beans. A CS extract (CS-ext) was found to have a high inhibitory effect against hyaluronidase. It seems that the higher-molecular-weight substances in CS-ext contributed most to the hyaluronidase inhibition, while acidic polysaccharides mainly composed of uronic acid played a
FURUSAWA, Mina, NARITA, Yusaku, IWAI, Kazuya, FUKUNAGA, Taiji, NAKAGIRI, Osamu   +4 more
openaire   +2 more sources

Creating a database of biobased hydrogen production: country‐based evaluations and comparative analysis

Biofuels, Bioproducts and Biorefining, Volume 19, Issue 6, Page 1835-1848, November/December 2025.
Abstract Hydrogen is increasingly recognized as a crucial element in a sustainable future, providing a variety of solutions to address the climate crisis. Its importance is emphasized by its adaptability, high energy content, and capacity to decarbonize a number of industries, including steel production, the chemical sector (e.g., ammonia and methanol ...
Mine Güngörmüşler, Mariam El Jamal, Jorge Mario Marchetti   +2 more
wiley   +1 more source

Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
SCG enhanced the dietary fiber content and provided antioxidant protection against lipid oxidation in beef patties during storage. Molecular docking results also confirmed strong interactions, especially for chlorogenic acid, supporting the potential of SCG as a functional and sustainable ingredient in meat products. ABSTRACT Spent coffee grounds (SCG)
Nazik Meziyet Dilek
wiley   +1 more source