ABSTRACT Spent Coffee Grounds (SCG) are an abundant by-product of instant coffee and
coffee beverage brewing with current estimates being close to 60 million kg generated daily …

As a result of anthropological activities, various pollutants, for example heavy metals, enter
the environment in significant quantities. They have the potential to accumulate in living …

The shelf life of a food product is a finite period after manufacturing and packaging, during
which it retains a required and acceptable level of quality for consumption. The objective …

In this study, whey protein edible films with improved hydrophobic and antioxidant properties
were developed through the addition of oil-based components deriving from spent coffee …

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut
bacteria were isolated and screened to be used for fermentation. Among 223 isolates from …

Over recent years, there has been an increase in the number of reported cases of food fraud
incidents, whereas at the same time, consumers demand authentic products of high quality …

Gelidium sesquipedale is valued in the Spanish agar industry, but its production generates
substantial waste, often discarded despite its nutritional and bioactive content. Subcritical …

Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are
recognized for their wide range of beneficial health effects including antimicrobial …

This systematic review examines the potential of coffee waste as a highly promising
adsorbent in the water purification industry. Nanocomposite and activated carbon have been …