Results 161 to 170 of about 2,208 (198)

The principle of cascade utilization in the processing of coffee silverskin

Martynov, V.V., Shchemelinina, T.N., Anchugova, E.M., Perestoronniy, D.V., Molodkina, N.R.   +4 more
openaire   +2 more sources

Risk Assessment of Microbiological and Chemical Hazards in Foods. [PDF]

Foods
Esposito F, Cirillo T.
europepmc   +1 more source

Biocomposites of Cellulose Isolated from Coffee Processing By-Products and Incorporation in Poly(Butylene Adipate-Co-Terephthalate) (PBAT) Matrix: An Overview. [PDF]

Polymers (Basel)
Gondim FF, Rodrigues JGP, Aguiar VO, de Fátima Vieira Marques M, Monteiro SN.   +4 more
europepmc   +1 more source

Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder. [PDF]

NPJ Sci Food
Ali RFM, El-Anany AM.
europepmc   +1 more source

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Phytosterol oxidation products from coffee silverskin

Journal of Food Science, 2022
Abstract Coffee silverskin is a byproduct of the coffee roasting process contributing to organic waste burdens in urban areas. Silverskin is a potential source of dietary fiber, protein, carbohydrates, caffeine as well as vitamins and minerals.
J David Miller, David R Mcmullin
exaly   +3 more sources

Hydrothermal carbonization of coffee silverskins

Biocatalysis and Agricultural Biotechnology, 2021
Abstract If waste biomass from food processing can be harnessed to create new bioproducts, it will not pollute the environment by its disposal. Hydrothermal carbonization (HTC) has been found to be effective on some types of biomass to produce a solid fuel product and a sugar-rich liquid product.
Narendra Kumar, Raymond Weldon, Joan G. Lynam   +2 more
openaire   +1 more source

Review on utilization and composition of coffee silverskin [PDF]

Food Research International, 2014
Abstract Coffee is one of the most frequently consumed drinks in the world. Coffee silverskin (CS) is the only by-product produced during the coffee beans roasting process, and large amounts of CS are produced by roasters in coffee-consuming countries. However, methods for the effective utilization of CS have not been developed. Reuse of CS, which is
Narita, Yusaku, Inouye, Kuniyo
exaly   +2 more sources

Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols

Food Chemistry, 2022
The present study assessed the nutritional composition of coffee silverskin (CSS) obtained from arabica roasted coffee. Following validated analytical methods, CSS resulted to be a high source of proteins (14.2 g/100 g) and dietary fibers (51.5 g/100 g). Moreover, the mineral analysis revealed high contents of calcium (1.1 g/100 g) and potassium (1.0 g/
Franks Kamgang Nzekoue, Germana Borsetta, Luciano Navarini   +2 more
exaly   +4 more sources