Zobrazeno 1 - 10
of 196
pro vyhledávání: '"coffee residue"'
Publikováno v:
Recycling, Vol 9, Iss 4, p 58 (2024)
Food waste is generated in large amounts locally and globally, and requires expenditure for disposal. However, it has high nutritional value and almost no toxic components. Therefore, it can be returned to mushroom mediums for further use, leading to
Externí odkaz:
https://doaj.org/article/8072444f558b47e2aa6d202c813d4d60
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture, Vol 8, Iss 4 (2024)
Purpose This research aimed to produce biochar from coffee residues (CR) as well as to develop the guidelines for using it as a fuel and a soil amendment. Method Initial properties of coffee residues have been characterized before experimenting with
Externí odkaz:
https://doaj.org/article/a8657e09745945c899716fbd6cffb75f
Publikováno v:
Energies, Vol 17, Iss 3, p 683 (2024)
In Taiwan, a considerable amount of coffee residue is produced from commercial activities without valuable utilization. To evaluate high-value valorization in the production of highly porous carbon materials, this study investigated the thermochemica
Externí odkaz:
https://doaj.org/article/f7f8b32675754578bfb8ed6269af101c
Akademický článek
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Akademický článek
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Autor:
Hemavathy Palanisami, Mohamad Rafiuddin Mohd Azmi, Muhammad Abbas Ahmad Zaini, Zainul Akmar Zakaria, Muhd Nazrul Hisham Zainal Alam, Mohd Azizi Che Yunus
Publikováno v:
Water Practice and Technology, Vol 16, Iss 3, Pp 793-805 (2021)
This work was aimed to evaluate the adsorptive properties of activated carbons from coffee residue for phenol removal. The coffee residue was activated using H3PO4 and KOH, and the resultant activated carbons were characterized for surface area and f
Externí odkaz:
https://doaj.org/article/cb61e7d0688548c09fb9b65cdcf79660
Akademický článek
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Autor:
FELYPE T.B. ROCHA, ROMERO M.P. BRANDÃO-COSTA, ANNA GABRIELLY D. NEVES, KETHYLEN B.B. CARDOSO, THIAGO P. NASCIMENTO, WENDELL W.C. ALBUQUERQUE, ANA LÚCIA F. PORTO
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 93, Iss suppl 3 (2021)
Abstract Solid state fermentation is a promising technology largely used in biotechnology process and is a suitable strategy for producing low-cost enzymatic products. At the present study, a novel enzyme obtained through solid state fermentation usi
Externí odkaz:
https://doaj.org/article/1069fc677df94804afc60dc33379f8ca
Autor:
Yudithia Maxiselly, Rawee Chiarawipa, Krit Somnuk, Puwadon Hamchara, Anusorn Cherdthong, Chanon Suntara, Rittikeard Prachumchai, Pin Chanjula
Publikováno v:
Veterinary Sciences, Vol 9, Iss 10, p 532 (2022)
This research examines the impact of adding dried coffee cherry pulp (CoCP) to goat feed on the digestibility of the feed, rumen fermentation, hematological, and nitrogen balance. A goat feeding experiment employed four male crossbreds (Thai Native
Externí odkaz:
https://doaj.org/article/e8e92924da954c1fb16c3e9201f86999
Autor:
Abdurahman, Yasmin, Bekana, Deribachew, Temesgen, Ayalew, Bussa, Negussie, Aschale, Minbale, Teju , Endale, Amde , Meseret
Publikováno v:
Bulletin of the Chemical Society of Ethiopia; Vol. 37 No. 4 (2023); 859-873
Quantification of engineered nanomaterials in the environment has attracted researchers’ interest recently because of their increased release to the environment. In this study, a recyclable and easily accessible magnetized coffee residue (MCR) is p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e45a4016c125ec37b5e2438f1f0f1143
https://doi.org/10.4314/bcse.v37i4.5
https://doi.org/10.4314/bcse.v37i4.5