Results 71 to 80 of about 1,177 (178)

Economic Analysis and Sustainability Study of a Coffee Production Process in Line with Circular Economy

Chemical Engineering Transactions, 2023
The coffee industry is raising environmental concerns around the world due to the high energy consumption and waste produced from processing coffee beans.
Sokratis E. Koskinakis, Christina Drosou, Christos Boukouvalas, Magdalini Krokida   +3 more
doaj   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates [PDF]

, 2019
An analytical methodology was developed for the first time in this work to investigate the peptide composition of coffee silverskin protein hydrolysates.
Pérez Miguez, Raquel, Marina Alegre, María Luisa, Castro Puyana, María   +2 more
core   +1 more source

Formulation of Nano/Micro-Carriers Loaded with an Enriched Extract of Coffee Silverskin: Physicochemical Properties, In Vitro Release Mechanism and In Silico Molecular Modeling

Pharmaceutics, 2022
Designing strategies for an effective transformation of food waste into high-value products is a priority to address environmental sustainability concerns. Coffee silverskin is the major by-product of the coffee roasting industry, being rich in compounds
Faezeh Fathi, Samad N. Ebrahimi, João A. V. Prior, Susana M. L. Machado, Reza Mohsenian Kouchaksaraee, M. Beatriz P. P. Oliveira, Rita C. Alves   +6 more
doaj   +1 more source

Metabolic Fingerprints of High‐Risk Individuals for Pancreatic Cancer: A Multibiospecimen Investigation

Analysis &Sensing, Volume 6, Issue 4, July 2026.
This study presents a multimatrix untargeted metabolomics analysis of fecal, plasma, and urine samples from individuals at high risk for pancreatic cancer development. Integrated multivariate and cofactor‐adjusted models were applied to characterize cross‐matrix metabolomic associations, incorporating pancreatic magnetic resonance imaging data, sex ...
Vladyslav Dovhalyuk, Quang‐Dong Bui, Vincent Ripoll, Wiktor Rutkowski, Miroslav Vujasinovic, J.‐Matthias Löhr, Daniel Globisch   +6 more
wiley   +1 more source

Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd   +6 more
wiley   +1 more source

Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase

Bioscience, Biotechnology, and Biochemistry, 2011
Coffee "silverskin" (CS) is a by-product of the roasting procedure for coffee beans. A CS extract (CS-ext) was found to have a high inhibitory effect against hyaluronidase. It seems that the higher-molecular-weight substances in CS-ext contributed most to the hyaluronidase inhibition, while acidic polysaccharides mainly composed of uronic acid played a
FURUSAWA, Mina, NARITA, Yusaku, IWAI, Kazuya, FUKUNAGA, Taiji, NAKAGIRI, Osamu   +4 more
openaire   +2 more sources

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley   +1 more source

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source

Balancing Functionality and Quality in Beverages From Cocoa and Coffee By‐Products

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Cocoa bean shell (CB) and coffee cherry husk (CH) are underutilized agro‐industrial by‐products with strong potential as sustainable ingredients for beverages. Despite their potential as functional ingredients, systematic studies evaluating how compositional variation in CB–CH beverages influences the balance between functionality and quality in milk ...
Rossi Indiarto, Priscilla Christhianthi, Edy Subroto, Aldila Din Pangawikan, Bambang Nurhadi   +4 more
wiley   +1 more source