This paper reports on the difficulties encountered when developing an analytical method for ultra-trace determination, in a complex matrix, of plastic additive residues which are ubiquitous laboratory. The simultaneous qualitative and quantitative determination antioxidant (2,6-di-tert-butyl-4-methyl-phenol, BHT), UV stabilizer (benzophenone, BP), plasticizer (diisobutyl phthalate, DiBP), relea...

Many commodities are abundantly produced around the world, including soybean, corn, rice sugarcane, cassava, coffee, fruits, and many others. These productions responsible for generation of enormous amounts daily residues, such as cassava sugarcane bagasses, husk, coffee peel. residues rich sources renewable energy can be used substrates industrial interest products. Microorganisms useful biofa...

This study considered the production economics of coffee in Pakuwa village development committee of Parbat district, Nepal. Household Survey was done in June 2014. Data collection was done using semi-structured pre-tested questionnaire administered on 40 coffee producers selected randomly. Gross margin analysis, profitability index and the benefit-cost ratio was used to analyze the production e...

The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacte...

In recent years, the circular economy and sustainability have gained attention in food industry aimed at recycling industrial waste residues. For example, several plant-based materials are nowadays used packaging biofuel production. Among them, by-products from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, which generat...

ABSTRACT: Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism...