Results 81 to 90 of about 2,075 (199)
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
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
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
Coffee by-products as sustainable novel foods: Report of the 2nd international electronic conference on foods—“future foods and food technologies for a sustainable world” [PDF]
, 2022 The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Angeloni, Simone +8 more
core +2 more sources
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
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
Macromolecular Materials and Engineering, Volume 309, Issue 6, June 2024.3D mycelium biocomposites are developed from Pleurotus ostreatus fed with coffee silverskin. They present low thermal conductivity and good sound absorption. Such components require minimal energy for their growth and are fully compostable in the end of their lifespan.
Kumba Bintunia Bonga +9 more
wiley +1 more source
Biofuels, Bioproducts and Biorefining, Volume 18, Issue 2, Page 524-542, March/April 2024.Abstract This study presents a multidisciplinary approach for dealing with the environmental problems related to agro‐industrial coffee residues. The exploitation of these residues allows biomolecules to be obtained from renewable sources and enables the preparation of CO2‐neutral biocomposites, with the advantages of reducing fossil depletion ...
Stefano Bianchi +9 more
wiley +1 more source
Thermal decomposition of biomass wastes. A kinetic study. [PDF]
, 2007 Wastes from brewery, industrial coffee roasting and fiberboard furniture were investigated. Thermogravimetric experiments were carried out with different types of temperature programs.
Becidan, Michaël +3 more
core +1 more source
Journal of the Science of Food and Agriculture, Volume 104, Issue 3, Page 1322-1334, February 2024.Abstract BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional ...
Zülal Büyük, Dilek Dulger Altiner
wiley +1 more source