Results 11 to 20 of about 2,208 (198)
Applied Food Research, 2023 Coffee is one of the most significant beverages consumed worldwide. However, the substantial production and consumption of coffee has led to the generation of large amounts of by-products, such as coffee silverskin (CS).The first objective was to study ...
Ignacio, Beatriz Sánchez-Calvo
exaly +4 more sources
Coffee Silverskin: nontraditional natural antioxidant for the meat industry
Applied Food ResearchThe objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a
Andrea Mesárošová +2 more
exaly +4 more sources
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins [PDF]
Foods, 2019 Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown.
Silvia Tores de la Cruz +8 more
doaj +6 more sources
Biobutanol production from coffee silverskin [PDF]
Microbial Cell Factories, 2018 Background Coffee silverskin, a by-product from coffee roasting industries, was evaluated as a feedstock for biobutanol production by acetone–butanol–ethanol fermentation.
María Hijosa-Valsero +3 more
doaj +4 more sources
Morphological Changes and Component Characterization of Coffee Silverskin [PDF]
Molecules, 2021 Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS).
Xia Wang +6 more
doaj +3 more sources
Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits
Polish Journal of Food and Nutrition Sciences, 2014 Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality.
Garcia-Serna Esther +4 more
doaj +3 more sources
Can coffee silverskin be a useful tool to fight metabolic syndrome? [PDF]
Frontiers in Nutrition, 2022 Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their ...
Nelson Andrade +6 more
doaj +2 more sources
Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices [PDF]
FoodsThe coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical ...
Miriam Arianna Boninsegna +6 more
doaj +2 more sources
Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process [PDF]
MoleculesCoffee silverskin is a byproduct of the coffee industry, appearing in large quantities during the roasting step. In this work, a sober and simple water process is proposed, using extractions cycles, to produce valuable products including (a) an extract ...
Aziadé Chemat +4 more
doaj +2 more sources
Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin [PDF]
Foods, 2023 Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products ...
Marlene Machado +7 more
doaj +2 more sources