Results 81 to 90 of about 2,019 (203)
“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 +4 more
doaj +1 more source
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 +8 more
wiley +1 more source
Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis
FoodsCoffee 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 +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 +4 more
doaj +1 more source
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 +6 more
wiley +1 more source
Macromolecular Materials and Engineering, Volume 309, Issue 8, August 2024.This study explores the use of low‐value agricultural residues/fibers from a neglected African crop, cowpea as a filler in a poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydoxyvalerate) (PBSA/PHBV) blend matrix to produce biodegradable plastics.
Mondli Abednicko Masanabo +8 more
wiley +1 more source
Biofuels, Bioproducts and Biorefining, Volume 18, Issue 4, Page 968-989, July/August 2024.Abstract Coffee consumption is a daily habit for the majority of people worldwide, resulting in consistently large amounts of residue. Spent coffee ground (SCG) is the residue obtained during the brewing process. It represents an abundant source of energy biomass, or raw material for added value products but it is still largely unexploited.
Michael A. Kougioumtzis +5 more
wiley +1 more source
AgricultureThis study investigates bio-acidification as a method to decrease the pH of animal manure in dairy farms through the application of coffee silverskin (i.e., a coffee torrefaction waste) and acetic acid.
Grazia Cinardi +9 more
doaj +1 more source
Antioxidants, 2019 This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.
Miguel Rebollo-Hernanz +4 more
doaj +1 more source
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Frontiers in Nutrition, 2021 Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond +2 more
doaj +1 more source