Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Alexandre Vandeponseele"'
Publikováno v:
Clean Technologies, Vol 3, Iss 2, Pp 335-350 (2021)
This article aims to study the interest of spent coffee grounds (SCG) valorization through caffeine recovery. In an original way, this study takes into account all the parameters such as (i) the brewing coffee methods (household, coffee shops, etc.);
Externí odkaz:
https://doaj.org/article/68eeb0509de34582bf81b49635302017
Autor:
Alexandre Vandeponseele, Micheline Draye, Christine Piot, Damien Bernard, Philippe Fanget, Gregory Chatel
Publikováno v:
Foods, Vol 11, Iss 24, p 4089 (2022)
Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new ben
Externí odkaz:
https://doaj.org/article/ecfc72a7a8854ed0b4036b59959e6627
Publikováno v:
Clean Technologies
Clean Technologies, MDPI, 2021, 3 (2), pp.335-350. ⟨10.3390/cleantechnol3020019⟩
Clean Technologies, Vol 3, Iss 19, Pp 335-350 (2021)
Volume 3
Issue 2
Pages 19-350
Clean Technologies, MDPI, 2021, 3 (2), pp.335-350. ⟨10.3390/cleantechnol3020019⟩
Clean Technologies, Vol 3, Iss 19, Pp 335-350 (2021)
Volume 3
Issue 2
Pages 19-350
This article aims to study the interest of spent coffee grounds (SCG) valorization through caffeine recovery. In an original way, this study takes into account all the parameters such as (i) the brewing coffee methods (household, coffee shops, etc.)<
Autor:
Claire Besnard, Vanille Quinty, Micheline Draye, Marion Chevallier, Gregory Chatel, Alexandre Vandeponseele
Publikováno v:
Sustainable Organic Synthesis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::909d6d4ded0a21ec2c1a49c5cedaba18
https://doi.org/10.1039/9781839164842-00212
https://doi.org/10.1039/9781839164842-00212
Publikováno v:
Green Chemistry
Green Chemistry, Royal Society of Chemistry, 2020, 22, pp.8544-8571. ⟨10.1039/D0GC03146A⟩
Green Chemistry, Royal Society of Chemistry, 2020, 22, pp.8544-8571. ⟨10.1039/D0GC03146A⟩
International audience; This review aims to establish the state of the art of the existing literature on the valorization of coffee and coffee by-products (i.e. green coffee, coffee husk, pulp, silverskin and spent coffee grounds) through the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bc681829a03c60319addc48e893aec8
https://hal.archives-ouvertes.fr/hal-03143710
https://hal.archives-ouvertes.fr/hal-03143710