Use of spent coffee grounds as food ingredient in bakery products
نویسندگان
چکیده
منابع مشابه
Valorisation of spent coffee grounds as CO 2 adsorbents for postcombustion capture applications
In this work spent coffee grounds from single-use capsules were used as the starting material for producing low-cost activated carbons. The activation conditions were selected and optimised to produce microporous carbons with high CO2 adsorption capacity and selectivity, thus with potential to be used as adsorbents in postcombustion CO2 capture applications. Two activation methods are compared:...
متن کاملChemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
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 agroindustrial residues in order to identify the characteristics that allow their reutilization in industrial ...
متن کاملSpent Coffee Grounds as Adsorbents for Pesticide Paraquat Removal from its Aqueous Solutions
Spent coffee grounds were evaluated for adsorption efficiency in the removal of pesticide paraquat from its aqueous solutions. The influence of the adsorbent mass, agitation time, paraquat concentration and pH have been investigated in the batch sorption mode. Adsorption capacity (mg/g) has been found to be 27.87 ± 1.57 mg/g, while the removal efficiency has resulted of 32.25 ± 1.79 %. Adsorpti...
متن کاملA Decolorization Technique with Spent “Greek Coffee” Grounds as Zero-Cost Adsorbents for Industrial Textile Wastewaters
In this study, the decolorization of industrial textile wastewaters was studied in batch mode using spent “Greek coffee” grounds (COF) as low-cost adsorbents. In this attempt, there is a cost-saving potential given that there was no further modification of COF (just washed with distilled water to remove dirt and color, then dried in an oven). Furthermore, tests were realized both in synthetic a...
متن کاملExtraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity.
The extraction of polysaccharides by autohydrolysis of spent coffee grounds (SCG) was studied. Experimental assays were performed using different temperatures (160-200°C), liquid/solid ratios (5-15ml water/g SCG) and extraction times (10-50min) in order to determine the conditions that maximize the extraction of polysaccharides with high antioxidant activity. Autohydrolysis was demonstrated to ...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2017
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.07.173