A few million cubic tons of waste are generated annually as a result of coffee processing. As
a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other …

Background The prebiotic properties of fructooligosaccharides (FOS) are well documented.
The high demand of functional food by the food, pharmaceutical and biotechnology …

Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if
discharged into the environment. Taking this fact into account, the purpose of this study was …

This research aimed to validate coffee husk, parchment and silverskin as new health-
promoting food ingredients. Characterization of the novel ingredients was carried out by …

Biomass is a fundamental renewable resource to develop sustainable energy conversion
systems with low environmental impact. The design of biomass pyrolysis, gasification, and …

Background The disposal of waste from the food industry represents a major environmental
concern. Nonetheless, agro-industrial by-products can be enzymatically converted into low …

Since the first years of history, microbial fermentation products such as bread, wine, yogurt
and vinegar have always been noteworthy regarding their nutritional and health effects …

Functional foods are essential food products that possess health-promoting properties for
the treatment of infectious diseases. In addition, they provide energy and nutrients, which …

Functional sugars have unique structural and physiological characteristics with applied
perspectives for modern biomedical and biotechnological sectors, such as biomedicine …

Abstract Background Fructosyltransferases (FTases) are drawing increasing attention due to
their application in prebiotic fructooligosaccharide (FOS) generation. FTases have been …