Results 71 to 80 of about 2,075 (199)

Assessment of Fruit Waste as Feed Additives in Aquafeed for Growth Performance and Health Benefits of Fishes Under Biofloc Technology

Reviews in Aquaculture, Volume 17, Issue 2, March 2025.
ABSTRACT The rising demand for fish and crustacean products has placed significant pressure on traditional aquaculture practices, which are increasingly unsustainable. Utilizing fruit waste as a feed ingredient in biofloc systems presents a promising solution for enhancing the sustainability and cost‐efficiency of fish farming.
Muhammad Aliyu Sulaiman, Lee Yih Nin, S. M. Nurul Amin, Ravi Fotedar, Fatimah Md Yusoff, Julia Hwei Zhong Moh   +5 more
wiley   +1 more source

Feasibility of Vermicomposting of Spent Coffee Grounds and Silverskin from Coffee Industries: A Laboratory Study [PDF]

Agronomy, 2020
In the coffee industry, several by-products are generated during the production and consumption of coffee and represent an important waste from an environmental viewpoint. For improving the knowledge about this issue, a laboratory vermicomposting study of coffee silverskin (CS) and spent coffee grounds (SCG) spiked with mature horse manure (HM) in ...
M.A. González-Moreno, B. García Gracianteparaluceta, S. Marcelino Sádaba, J. Zaratiegui Urdin, E. Robles Domínguez, M.A. Pérez Ezcurdia, A. Seco Meneses   +6 more
openaire   +5 more sources

“Zero Waste” and “Green” Approaches towards Valorisation of Vegetable Residues

Chemical Engineering Transactions, 2022
Among the waste valorisation strategies, particular attention is given to plant and agri-food biomasses. They are particularly valuable since they are produced in large amounts worldwide and have been widely studied since ancient times for the richness ...
Stefania Marzorati, Alessio Massironi, Rita Nasti, Amparo Jimenez Quero, Luisella Verotta   +4 more
doaj   +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

Caracterización fisicoquímica, tecno-funcional y antioxidante de la piel plateada del café [PDF]

, 2022
Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties ...
Sánchez-Escalante, Armida, Torres-Martínez, Brisa del Mar, Torrescano-Urrutia, Gastón Ramón, Vargas-Sánchez, Rey David   +3 more
core   +2 more sources

Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Spent coffee grounds (SCGs) are the by‐products of the brewing process. There are financial and environmental consequences associated with the production of millions of tons of SCG every year. This research explores the possibility of using SCGs, a significant by‐product of the coffee industry, as a useful component in cookie recipes.
Samer Mudalal, Kenana Sawafta, Mais Zaqdah, Roa Jaayssa, Sadeel Saidi, Belal Rahhal, Ziad Ayyad, Nawaf Abu-Khalaf, Essam Hebishy   +8 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

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods, 2021
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds).
Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra, Idalina Gonçalves   +4 more
doaj   +1 more source

Green technologies for extracting plant waste functional ingredients and new food formulation: A review

Journal of Food Science, Volume 89, Issue 12, Page 8156-8174, December 2024.
Abstract Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well‐known antioxidant, anti‐glycemic, and antimicrobial properties. The use of green and
Giulia Basile, Lucia De Luca, Giovanni Sorrentino, Martina Calabrese, Mariarca Esposito, Fabiana Pizzolongo, Raffaele Romano   +6 more
wiley   +1 more source

An overview of the recent developments on fructooligosaccharide production and applications [PDF]

, 2014
Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components.
A Dominguez, A Goulas, A Hosono, A Lateef, A Madlová, A Madlová, A Nemukula, A Pandey, A Zuccaro, AB Dhake, AC Nilsson, AE Maiorano, AGJ Voragen, AJJ Straathof, AK Balasubramaniem, Ana Luísa Dominguez, B Metz, C Kunz, CC Lim, CJ Chiang, CJ Ziemer, D-C Sheu, DC Sheu, DP Burkitt, F Brighenti, F Clydesdale, F Pierre, FP Chávez, FVA Risso, GLF Wallis, GR Gibson, GR Gibson, GT Macfarlane, GTC Delgado, H Szajewska, H-L Chen, HT Shin, I Ghazi, I Ghazi, I Siró, J Yoshikawa, J Yoshikawa, J Yoshikawa, J-P Park, José António Teixeira, JR Korzenik, JS Lim, JW Yun, JW Yun, K Menrad, K Nishizawa, KG Jackson, KS Belghith, L L’Hocine, L Raschka, L-M Wang, Lígia Raquel Rodrigues, M Antošová, M Antošová, M Bekers, M Bugaut, M Fiordaliso, M Fujishima, M Gudiel-Urbano, M Jedrzejczak-Krzepkowska, M Piñeiro, M Roberfroid, M Roberfroid, M Shimizu, M Vandáková, MA Ganaie, MA Levrat, MA Yu Wang, MB Prata, MB Roberfroid, MB Roberfroid, MJ Playne, ML Sanz, MR Druce, N Bennett, N Saad, N Shiomi, Nelson Manuel Lima, NM Delzenne, NM Delzenne, O Hernández, OB Chaudhri, PD Schley, PT Sangeetha, PT Sangeetha, PT Sangeetha, PT Sangeetha, PT Sangeetha, QD Nguyen, QD Nguyen, R Simmering, RG Crittenden, RS Singh, S Baba, S Hayashi, S Mishra, SAFT Hijum van, SH Yoon, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SR Glore, T Tokunaga, T-J Lin, TS Manning, U Hölker, U Munjal, V Preter De, W Scheppach, W-C Chen, W-C Lee, WC Chen, X Qiang, Y Yamamoto, YS Kim   +120 more
core   +1 more source