Results 21 to 30 of about 4,715 (259)

Evaluation of Colombian Coffee Waste to Produce Antioxidant Extracts

BioResources, 2023
During coffee production, several types of waste such as pulp, mucilage, husk, parchment, coffee silver skin, and spent coffee grounds are generated. The amount of coffee waste and their environmental issues require effective valorization.
Erika Milena Arango-Agudelo, Yazmín Rendón-Muñóz, Edith Marleny Cadena-Chamorro, Juan Felipe Santa, Robison Buitriago-Sierra   +4 more
doaj   +2 more sources

Effect of Nitrogen Source and Concentrations on Nutrient Content of Fermented Palm Kernel Cake [PDF]

E3S Web of Conferences
Nitrogen sources and concentration play a crucial role in producing fermented palm kernel cake (PKC) with high nutritional value. Fermented PKC has high nutrient content, making it ideal for animal feed manufacturing.
Khek Han Wen, Azman Nursyakirah Atikah, Abu Yazid Noraziah, Abu Rohana, Mortan Siti Hatijah   +4 more
doaj   +1 more source

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin [PDF]

Food and Bioprocess Technology, 2014
Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agro-industrial residues in order to identify the characteristics ...
Ballesteros, Lina F., Teixeira, J. A., Mussatto, Solange I.   +2 more
openaire   +2 more sources

Valorization of spent coffee grounds as the specialty material for dullness and aging of skin treatments

Chemical and Biological Technologies in Agriculture, 2021
Background Coffee beans contain oil with health benefits from fatty acids. The unprocessed and processed coffee beans are mostly identical in coffee oil quality and are substantively supplied for certain industries.
Mayuree Kanlayavattanakul, Nattaya Lourith, Puxvadee Chaikul   +2 more
doaj   +1 more source

Evaluation of Potency Spent Coffee Grounds for Make Black Compost [PDF]

E3S Web of Conferences, 2020
The aim for this research is to make black compost from spent coffee grounds (SCG). The content of hemicellulose and lignin from SCG were 37.28% and 22.45%.
Afriliana Asmak, Hidayat Endar, Yoshiharu Mitoma, Taizo Masuda, Harada Hiroyuki   +4 more
doaj   +1 more source

Effect of torrefaction temperature on energy properties of spent coffee ground [PDF]

E3S Web of Conferences, 2020
The aim of this research was to investigate the effect of torrefaction temperature on 4 energy properties as high heating value (HHV), enhancement factor, solid yield, and energy yield of spent coffee ground (SCG).
Bangkha Natthanant, Saechua Wanphut, Nuamyakul Tharathip, Jongyingcharoen Jiraporn Sripinyowanich   +3 more
doaj   +1 more source

Spent Coffee Grounds Extract for Active Packaging Production

Chemical Engineering Transactions, 2021
The interest in searching an alternative to the condition of "waste" for spent coffee is continuously growing in the scientific community. Indeed, the high content of polyphenols, caffeine, and tannins in this residue can potentially lead to pollution for water and soil, since they show toxicity for various plants, microorganisms, and aquatic organisms.
Pettinato M., Drago E., Campardelli R., Perego P.   +3 more
openaire   +2 more sources

HPLC-Based Chemometric Analysis for Coffee Adulteration

Foods, 2020
Coffee is one of the top ten most adulterated foods. Coffee adulterations are mainly performed by mixing other low-value materials into coffee beans after roasting and grinding, such as spent coffee grounds, maize, soybeans and other grain products.
Wai Lok Cheah, Mingchih Fang
doaj   +1 more source

Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage

International Journal of Food Properties, 2022
The total phenolic content and antioxidant activities of the organic spent coffee ground obtained from different brewing methods were investigated. Among various brewing methods, the organic spent coffee ground showed the highest total phenolic content ...
Onamon Chongsrimsirisakhol, Tantawan Pirak   +1 more
doaj   +1 more source

Potential Uses of Spent Coffee Grounds in the Food Industry

Foods, 2022
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries).
Adriana S. Franca, Leandro S. Oliveira
openaire   +3 more sources