Results 81 to 90 of about 1,177 (178)

Elevated Temperature Behavior of Bagasse and Human Hair Fiber‐Reinforced Fly Ash Geopolymer Composites

Engineering Reports, Volume 7, Issue 12, December 2025.
This study demonstrates that human hair fiber‐reinforced fly ash geopolymer composites outperform bagasse‐based counterparts at elevated temperatures. They show higher mechanical strength, less thermal weight loss, and stronger fiber–matrix bonding, making them promising sustainable reinforcements for thermally demanding applications.
Md. Hadiul Alam Mahbub, Md. Abdul Hasib, Tanvir Ahmed Fahim, Arup Kumar Debnath, Md. Sanaul Rabbi, Md. Ashraful Islam   +5 more
wiley   +1 more source

Creating a database of biobased hydrogen production: country‐based evaluations and comparative analysis

Biofuels, Bioproducts and Biorefining, Volume 19, Issue 6, Page 1835-1848, November/December 2025.
Abstract Hydrogen is increasingly recognized as a crucial element in a sustainable future, providing a variety of solutions to address the climate crisis. Its importance is emphasized by its adaptability, high energy content, and capacity to decarbonize a number of industries, including steel production, the chemical sector (e.g., ammonia and methanol ...
Mine Güngörmüşler, Mariam El Jamal, Jorge Mario Marchetti   +2 more
wiley   +1 more source

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Applied Sciences
Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids.
İzzet Özhamamcı
doaj   +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

Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient. [PDF]

Foods
Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria,
Guzińska N, Castillo MDD, Kordialik-Bogacka E.   +2 more
europepmc   +4 more sources

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

Sustainability Assessment of Coffee Silverskin Waste Management in the Metropolitan City of Naples (Italy): A Life Cycle Perspective

, 2023
The use of renewable biological resources, including biowaste, within a circular framework, is crucial for the transition to more sustainable production and consumption patterns.
Karin Meisterl, Gabriella Fiorentino, Enrica Leccisi, Rosaria Chifari, Giuliana Ansanelli, Amalia Zucaro   +5 more
core   +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

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, Patricia Martorell, Salvador Genovés, Daniel Ramón, Konstantinos Stamatakis, Manuel Fresno, Antonio Molina, Maria Dolores del Castillo   +7 more
doaj   +1 more source