NDLI: Production, Composition, and Application of Coffee and Its Industrial Residues

Content Provider	Springer Nature Link
Author	Mussatto, Solange I. Machado, Ercília M. S. Martins, Silvia Teixeira, José A.
Copyright Year	2011
Abstract	Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare “instant coffee”, respectively. Recently, some attempts have been made to use these residues for energy or value-added compounds production, as strategies to reduce their toxicity levels, while adding value to them. The present article provides an overview regarding coffee and its main industrial residues. In a first part, the composition of beans and their processing, as well as data about the coffee world production and exportation, are presented. In the sequence, the characteristics, chemical composition, and application of the main coffee industry residues are reviewed. Based on these data, it was concluded that coffee may be considered as one of the most valuable primary products in world trade, crucial to the economies and politics of many developing countries since its cultivation, processing, trading, transportation, and marketing provide employment for millions of people. As a consequence of this big market, the reuse of the main coffee industry residues is of large importance from environmental and economical viewpoints.
Starting Page	661
Ending Page	672
Page Count	12
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	4
Issue Number	5
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-03-31
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Coffee Silverskin Spent grounds Cellulose Hemicellulose Food Science Biotechnology Chemistry/Food Science Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin

Maximization of Fructooligosaccharides and β-Fructofuranosidase Production by Aspergillus japonicus under Solid-State Fermentation Conditions

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products

Inulinase Production by Agro-Industrial Residues: Optimization of Pretreatment of Substrates and Production Medium

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Roasting and Colouring Curves for Coffee Beans with Broad Time-Temperature Variations

A Review on Microbial Lipases Production

Production, Composition, and Application of Coffee and Its Industrial Residues

Similar Documents

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin

Maximization of Fructooligosaccharides and β-Fructofuranosidase Production by Aspergillus japonicus under Solid-State Fermentation Conditions

Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness

Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products

Inulinase Production by Agro-Industrial Residues: Optimization of Pretreatment of Substrates and Production Medium

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Roasting and Colouring Curves for Coffee Beans with Broad Time-Temperature Variations

A Review on Microbial Lipases Production

Production, Composition, and Application of Coffee and Its Industrial Residues