Results 81 to 90 of about 1,050 (183)
Use of coffee silverskin as dietary fiber source in food formulations [PDF]
, 2017 Bu çalışmada, fonksiyonel bir bileşen olarak kahve çekirdeği zarının kek formülasyonunda kullanılması ve kek kalitesi üzerine etkisinin araştırılması amaçlanmıştır.
Ateş, Gizem
core
The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin [PDF]
, 2021 Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry processing, significant amount of coffee byproducts is generating, thus ending as an agro- industrial waste. Besides
Cazalens, Evan +6 more
core +2 more sources
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 +6 more
wiley +1 more source
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
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
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 +4 more
openaire +2 more sources
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
Future Postharvest and Food, Volume 1, Issue 1, Page 61-81, March 2024.This graphical abstract portrays the evolution of coffee beans from their initial green state through roasting to the production of the brewed coffee beverage. It emphasizes the valorization of by‐products, specifically Coffee Silverskin (CS) and Spent Coffee Grounds (SCG).
Agnese Santanatoglia +7 more
wiley +1 more source
Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents
Molecules, 2016 Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products.
Amaia Iriondo-DeHond +7 more
doaj +1 more source