This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric
analysis of research trends in the application of solid-state fermentation in the bioprocessing …

Background Coffee by-products are generated along the coffee production chain, from
harvest to brewing. The presence of phenolic compounds, caffeine, and flavonoids in coffee …

Agro-food industrial residues (AFIRs) are generated in large quantities all over the world.
The vast majority of these wastes are lignocellulosic wastes that are a source of value …

Research interests in coffee byproducts showed increased attraction. This is partly driven by
increasing annual coffee production, which leads to increased generation of solid residues …

In Colombia, agriculture and livestock production, and the processing agroindustry
(including slaughterhouses) are a significant source of biomass wastes, which often …

Coffee sector has a tendency to increase consumption and fall in international coffee prices,
as a commodity. There is a need for a strategy to minimize the impact of high costs for …

Coffee is one of the most consumed beverages in the world, and its popularity has prompted
the necessity to constantly increase the variety and improve the characteristics of coffee as a …

The prevalence of organic solid waste worldwide has turned into a problem that requires
comprehensive treatment on all fronts. The amount of agricultural waste generated by agro …

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia
sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial …

Out of the available dietary sources use for chlorogenic acid extraction, soybean is new and
cheap that could offer cost-effective chlorogenic acid production under solid-state …