Results 71 to 80 of about 2,208 (198)

An overview of the recent developments on fructooligosaccharide production and applications [PDF]

, 2014
Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components.
A Dominguez, A Goulas, A Hosono, A Lateef, A Madlová, A Madlová, A Nemukula, A Pandey, A Zuccaro, AB Dhake, AC Nilsson, AE Maiorano, AGJ Voragen, AJJ Straathof, AK Balasubramaniem, Ana Luísa Dominguez, B Metz, C Kunz, CC Lim, CJ Chiang, CJ Ziemer, D-C Sheu, DC Sheu, DP Burkitt, F Brighenti, F Clydesdale, F Pierre, FP Chávez, FVA Risso, GLF Wallis, GR Gibson, GR Gibson, GT Macfarlane, GTC Delgado, H Szajewska, H-L Chen, HT Shin, I Ghazi, I Ghazi, I Siró, J Yoshikawa, J Yoshikawa, J Yoshikawa, J-P Park, José António Teixeira, JR Korzenik, JS Lim, JW Yun, JW Yun, K Menrad, K Nishizawa, KG Jackson, KS Belghith, L L’Hocine, L Raschka, L-M Wang, Lígia Raquel Rodrigues, M Antošová, M Antošová, M Bekers, M Bugaut, M Fiordaliso, M Fujishima, M Gudiel-Urbano, M Jedrzejczak-Krzepkowska, M Piñeiro, M Roberfroid, M Roberfroid, M Shimizu, M Vandáková, MA Ganaie, MA Levrat, MA Yu Wang, MB Prata, MB Roberfroid, MB Roberfroid, MJ Playne, ML Sanz, MR Druce, N Bennett, N Saad, N Shiomi, Nelson Manuel Lima, NM Delzenne, NM Delzenne, O Hernández, OB Chaudhri, PD Schley, PT Sangeetha, PT Sangeetha, PT Sangeetha, PT Sangeetha, PT Sangeetha, QD Nguyen, QD Nguyen, R Simmering, RG Crittenden, RS Singh, S Baba, S Hayashi, S Mishra, SAFT Hijum van, SH Yoon, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SR Glore, T Tokunaga, T-J Lin, TS Manning, U Hölker, U Munjal, V Preter De, W Scheppach, W-C Chen, W-C Lee, WC Chen, X Qiang, Y Yamamoto, YS Kim   +120 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

Virtual reality‐based meat cut planning for lamb carcasses

New Zealand Journal of Agricultural Research, Volume 68, Issue 5, Page 1125-1131, October 2025.
ABSTRACT Consumer‐level Virtual Reality (VR) hardware/software has undergone rapid developments in recent years. Its potential use in the meat industry for meat cut planning has yet to be reported. In this communication, we introduce a VR system based on a VR goggle (Oculus Rift) and a hand motion sensor.
Aaron Ritchie, Harvey Ho
wiley   +1 more source

Assessment of Fruit Waste as Feed Additives in Aquafeed for Growth Performance and Health Benefits of Fishes Under Biofloc Technology

Reviews in Aquaculture, Volume 17, Issue 2, March 2025.
ABSTRACT The rising demand for fish and crustacean products has placed significant pressure on traditional aquaculture practices, which are increasingly unsustainable. Utilizing fruit waste as a feed ingredient in biofloc systems presents a promising solution for enhancing the sustainability and cost‐efficiency of fish farming.
Muhammad Aliyu Sulaiman, Lee Yih Nin, S. M. Nurul Amin, Ravi Fotedar, Fatimah Md Yusoff, Julia Hwei Zhong Moh   +5 more
wiley   +1 more source

Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties

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, Kenana Sawafta, Mais Zaqdah, Roa Jaayssa, Sadeel Saidi, Belal Rahhal, Ziad Ayyad, Nawaf Abu-Khalaf, Essam Hebishy   +8 more
wiley   +1 more source

Green technologies for extracting plant waste functional ingredients and new food formulation: A review

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, Lucia De Luca, Giovanni Sorrentino, Martina Calabrese, Mariarca Esposito, Fabiana Pizzolongo, Raffaele Romano   +6 more
wiley   +1 more source

Development and Characterization of Poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film‐Casting

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, Amélie Tribot, Enni Luoma, Jussi Virkajärvi, Nusrat Sharmin, Morten Sivertsvik, Suprakas Sinha Ray, Janne Keränen, M. Naushad Emmambux   +8 more
wiley   +1 more source

Physicochemical, techno-functional and antioxidant characterization of coffee silverskin

Biotecnia, 2022
Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder.
Rey David Vargas-Sánchez, Brisa del Mar Torres-Martínez, Gastón Ramón Torrescano-Urrutia, Armida Sánchez-Escalante   +3 more
openaire   +1 more source

Valorization of spent coffee ground by mixing with various types of residual biomass for pellet production: evaluation of solid biofuel properties at different mixtures

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, Vasileios Filippou, Anatoli Rontogianni, Emmanouil Karampinis, Panagiotis Grammelis, Emmanouel Kakaras   +5 more
wiley   +1 more source

Mycelium Agrowaste‐Bound Biocomposites as Thermal and Acoustic Insulation Materials in Building Construction

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, Laura Bertolacci, Marco Contardi, Uttam Chandra Paul, Muhammad Shajih Zafar, Giorgio Mancini, Lara Marini, Luca Ceseracciu, Despina Fragouli, Athanassia Athanassiou   +9 more
wiley   +1 more source