Coffee production generates significant volumes of by-products, including coffee cherry husks, pulp, and silverskin. These residues, traditionally considered waste, have emerged as valuable sources of ...

Spray drying and encapsulation techniques have become indispensable for the formulation and preservation of sensitive bioactive compounds in both the food and pharmaceutical industries. Spray drying ...

What we throw away as food waste may hold the key to healthier crops, stronger ecosystems, and new medical compounds.

A new study reveals that roasted coffee contains previously unknown compounds capable of inhibiting a key enzyme linked to blood sugar control. Scientists have identified three compounds that strongly ...

The high antioxidants and polyphenols content in passion fruit peels show significant potential to preserve fresh fruits and fresh cuts in an edible food coating, shows research from the University of ...