Results 71 to 80 of about 1,031 (178)

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   +3 more sources

Coffee silverskin as a filler in plywood bonding mass [PDF]

The database contains the raw data regarding the characterization (TGA, DSC, FTIR) of the coffee husks (silverskin), as well as the properties of the plywood, where the grounded coffee silverskin has been applied as a filler in the bonding mass.
Kowaluk, Grzegorz
core   +1 more source

Effect of enzymes adsorption on enzymatic hydrolysis of coffee silverskin: Kinetic characterization and validation [PDF]

, 2022
The use of waste lignocellulose feedstock for sugar-based biorefineries is attracting the interest of the scientific and industrial communities. The aim is to develop efficient sustainable processes to produce fuels and chemicals via the biotechnological
Procentese A., Montagnaro F., Marzocchella A., Russo M. E.   +3 more
core   +1 more source

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

International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.
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

“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

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

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.
Pérez Miguez, Raquel, Marina Alegre, María Luisa, Castro Puyana, María   +2 more
core   +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

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