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Wyniki wyszukiwania dla: COFFEE
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Coffee Science
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Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market
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Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis on the Polish Coffee Market
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Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity
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Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans in According to their Brewing Methods
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Inhibition of Polymer Photodegradation by Incorporation of Coffee Silverskin
PublikacjaOver the last years, the trend associated with the incorporation of materials from renewable resources into polymer technology is getting significantly more vital. Researchers are trying to transfer the properties of natural raw materials into the polymer world. Therefore, different natural materials are more often investigated as potential additives for polymers. Such an effect is noted for the coffee industry by-products, such...
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Coffee Consumer Segmentation: Implications for Producers and Sellers
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Coffee Wastes as Sustainable Flame Retardants for Polymer Materials
PublikacjaDevelopment of green flame retardants has become a core part of the attention of material scientists and technologists in a paradigm shift from general purpose to specific sustainable products. This work is the first report on the use of coffee biowastes as sustainable flame retardants for epoxy, as a typical highly flammable polymer. We used spent coffee grounds (SCG) as well as SCG chemically modified with phosphorus (P-SCG)...
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Segmentation of Coffee Consumers Using Sustainable Values: Cluster Analysis
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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Coffee silverskin as a potential bio-based antioxidant for polymer materials: Brief review
PublikacjaCoffee silverskin is one of the by-products generated by the coffee industry. Although it is not the most burdensome one, because it stands only for ~4.2 wt % of coffee, it seems like an auspicious raw material for industrial processes. Coffee silverskin is characterized by a relatively low moisture content of ~5–7%, so it often does not require quite energy-consuming drying processes. The chemical composition of coffee silverskin,...
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Coffee Silverskin as a Multifunctional Waste Filler for High-Density Polyethylene Green Composites
PublikacjaThis work aims to describe the coffee silverskin effect as a lignocellulosic waste filler for high-density polyethylene (HDPE) composites development. The main task was to determine various modification effects resulting from the complex chemical composition of coffee silverskin containing compounds with potential antioxidative properties, including caffeine, polyphenols, tannins, or melanoidins. The processing, thermal, physicochemical,...
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Comparative Analysis of the Coffee and Cocoa Industry By-Products on the Performance of Polyethylene-Based Composites
PublikacjaThe application of plant-based by-products from the food industry as minimally processed functional fillers for polymeric composites is an increasingly popular trend among researchers and manufacturers. While minimizing the preprocessing of lignocellulosic fillers leads to an increase in the sustainability of the overall composite and a decrease of the carbon footprint, filler modification is usually indispensable to obtaining...
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Potential applications of by-products from the coffee industry in polymer technology – Current state and perspectives
PublikacjaCoffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological...
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Phosphate and Nitrate Removal from Coffee Processing Wastewater Using a Photoelectrochemical Oxidation Process
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Studies on the bioactive properties of Penicillium mallochi ARA-1 pigment isolated from coffee plantation
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An investigation of selected monoaromatic hydrocarbons released from the surface of polystyrene lids used in coffee-to-go cups
PublikacjaA consumer trend towards the fast preparation of beverages has increased the popularity of hot beverages (especially coffee and tea) available in disposable containers called coffee-to-go cups with fitted polystyrene lids. Lids in contact with hot beverages may release low molecular weight organic compounds into the gaseous phase causing direct exposure of consumers to these compounds during drinking. The paper describes in detail...
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Influence of pregranulation and low-pressure compaction on the properties of ceramic materials incorporating clay and spent coffee grounds
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High yield conversion of biowaste coffee grounds into hierarchical porous carbon for superior capacitive energy storage
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Large-scale converting waste coffee grounds into functional carbon materials as high-efficient adsorbent for organic dyes
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Study on Physicochemical Properties of Biocomposite Films with Spent Coffee Grounds as a Filler and Their Influence on Physiological State of Growing Plants
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The growth of Thermomyces lanuginosus (TSIKL.) isolates from garden composts and coffee beans on cellulose substrates and xylan at various water activity
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Study of the Active Carbon from Used Coffee Grounds as the Active Material for a High-Temperature Stable Supercapacitor with Ionic-Liquid Electrolyte
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Optimization and evaluation of the process variable’s effect on color and turbidity removal from coffee processing wastewater: Using a photoelectrochemical oxidation process
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Analysis of epigenetic clocks links yoga, sleep, education, reduced meat intake, coffee, and a SOCS2 gene variant to slower epigenetic aging
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Activated Carbons Obtained from Orange Peels, Coffee Grounds, and Sunflower Husks—Comparison of Physicochemical Properties and Activity in the Alpha-Pinene Isomerization Process
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Cellulose and its derivatives, coffee grounds, and cross-linked, β-cyclodextrin in the race for the highest sorption capacity of cationic dyes in accordance with the principles of sustainable development
PublikacjaIn this study, seven different materials were analyzed and includes coffee grounds (CG), two types of cellulose (CGC and CC), two types of modified cellulose (CT and CTCD), and cross-linked β-cyclodextrin (CD-1 and CD-2) were tested as adsorbents for the removal of dyes from the wastewater. The composition, morphology, and presence of functional groups in the obtained sorption materials were characterized by elemental analysis,...
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The impact of raw and thermally processed spent coffee grounds on the Miscanthus x giganteus plantation
Dane BadawczeThis dataset includes the results of a pot experiment with marginal soil mixed with spent coffee grounds, as well as biochar made from spent coffee grounds. Miscanthus x giganteus was planted in marginal soil with various soil amendment ratios.
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Optimization and Modeling of Cr (VI) Removal from Tannery Wastewater onto Activated Carbon Prepared from Coffee Husk and Sulfuric Acid (H2SO4) as Activating Agent by Using Central Composite Design (CCD)
PublikacjaThe primary goal of this research is to lower the hexavalent chromium (Cr (VI)) concentration that has occurred from the growth of the tannery industry. As a result, the potential for heavy metal concentration is increasing day by day. Industrial effluent containing Cr (VI) contributes significantly to water pollution. Chromium hexavalent ion (Cr (VI)) in wastewater is extremely hazardous to the environment. It is critical to address...
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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees
PublikacjaCoffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS...
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Opinie młodych konsumentów na temat oznakowani opakowań kawy i herbaty
PublikacjaCelem pracy jest poznanie opinii i świadomości młodych konsumentów w zakresie oznakowania opakowań herbaty i kawy w świetle obowiązujących regulacji prawnych. Badanie przeprowadzono wśród 78 studentów trójmiejskich uczelni deklarujących nabywanie i konsumpcję herbaty oraz kawy. Zdecydowana większość respondentów (ponad 90%) stwierdziła, że informacje umieszczane na opakowaniach kawy i herbaty są napisane czytelnie oraz zrozumiałym...
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Design and implementation of the driver system for Hamamatsu C12880MA microspectrometer
PublikacjaRecent miniaturization developments in devices for spectroscopy have reduced greatly their costs and increased their availability for a wide range of users and applications. This paper presents the design and implementation of a driver system for a Hamamatsu C12880MA microspectrometer. The system implementation was carried out and compared using two independent microcontroller modules: Arduino Uno and STM32F411RE Nucleo. We assessed...
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DEPO: A dynamic energy‐performance optimizer tool for automatic power capping for energy efficient high‐performance computing
PublikacjaIn the article we propose an automatic power capping software tool DEPO that allows one to perform runtime optimization of performance and energy related metrics. For an assumed application model with an initialization phase followed by a running phase with uniform compute and memory intensity, the tool performs automatic tuning engaging one of the two exploration algorithms—linear search (LS) and golden section search (GSS), finds...
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Partial inhibition of borohydride hydrolysis using porous activated carbon as an effective method to improve the electrocatalytic activity of the DBFC anode
PublikacjaCarbon materials are commonly used catalyst supports in various types of fuel cells. Due to the possibility of designing their properties, they seem to be attractive and functional additives. In Direct Borohydride Fuel Cells (DBFCs), the electrooxidation reaction of borohydride competes with the undesirable hydrolysis reaction, therefore our work aimed to modify anodes based on a multi-component hydrogen storage alloy with a small...
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By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites
PublikacjaThe present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting...
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Potentiometric taste sensor application for liquid product taste estimation
PublikacjaThe principles of taste sense and kinds of tastes (sweet, salty, sour, bitter, umami and fat) have been described. Food quality estimation by taste sense: organoleptic testing and sensory analysis has been presented. The principle of operation of potentiometric sensor composed of several Ion Selective Electrodes or All Solid State Electrodes with polymeric membranes and macromolecular chemical compounds sensitive to substances...
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Drop-coating deposition surface-enhanced Raman spectroscopy on silver substrates for biofluid analysis
PublikacjaUtilization of surface-enhanced Raman spectroscopy as a measurement technique is of particular interest in biodetection due to its superb chemical specificity and high sensitivity. The use of SERS substrates further improve this method by massive enhancement of the molecule Raman spectrum, permitting very low levels of detection. Therefore it is important to seek for new ways to develop reliable substrates, which are quickly and...
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TASTE QUALITIES ESTIMATION BY TASTE SENSE AND ELECTROCHEMICAL SENSORS
PublikacjaThe principles of taste sense and kinds of tastes (sweet, salty, sour, bitter, umami and fat) have been described. Food quality estimation by taste sense: organoleptic testing and sensory analysis has been presented. The principle of operation of potentiom etric sensor composed of several Ion Selective Electrodes or All Solid State Electrodes with polymeric membranes and macromolecular chemical compounds sensitive to substances...
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Comparative Analysis of the Cofee and Cocoa Industry By‑Products on the Performance of Polyethylene‑Based Composites
PublikacjaThe application of plant-based by-products from the food industry as minimally processed functional fillers for polymeric composites is an increasingly popular trend among researchers and manufacturers. While minimizing the preprocessing of lignocellulosic fillers leads to an increase in the sustainability of the overall composite and a decrease of the carbon footprint, filler modification is usually indispensable to obtaining...
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A hierarchical porous composite magnetic sorbent of reduced graphene oxide embedded in polyvinyl alcohol cryogel for solvent‐assisted‐solid phase extraction of polycyclic aromatic hydrocarbons
PublikacjaA hierarchical porouscomposite magnetic sorbent was fabricated and applied tothe dispersive solvent-assisted solid-phase extraction of five polycyclic aromatichydrocarbons. A sorbent was first prepared by incorporating graphene oxide,calcium carbonate, and magnetite nanoparticles into a polyvinyl alcohol cryo-gel. The graphene oxide was converted to reduced graphene oxide using ascorbicacid and a hierarchical porous structure was...
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The use of constructed wetlands for the treatment of industrial wastewater
PublikacjaConstructed wetlands are characterized by specific conditions enabling simultaneous various physical and biochemical processes. This is the result of specific environment for the growth of microorganisms and hydro-phytes (aquatic and semiaquatic plants) which are capable of living in aerobic, anaerobic and facultative anaerobic conditions. Their interaction contributes to the intensification of oxidation and reduction responsible...
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The influence of food phytochemicals on cyclic phosphodiesterase 4 (PDE4) activity
PublikacjaCyclic phosphodiesterase 4 (PDE4) belongs to family of cyclic phosphodiesterases, which are expressed predominantly in inflammatory cells, airway smooth muscles, cardiovascular tissues and brain. Inhibitors of this family of enzymes found medicinal applications as antidepressants, antiinflamatory drugs (mainly in airway diseases) or antiasthmatics (Ibudilast). PDE4 inhibitors are also being tested for preventing the development...
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Magdalena Brzozowska-Woś dr hab. inż.
OsobyMagdalena Brzozowska-Woś jest absolwentką Wydziału Zarządzania i Ekonomii Politechniki Gdańskiej (specjalność: systemy zarządzania). Jest również absolwentką Podyplomowego Studium Reklamy (Wydział Zarządzania i Ekonomii PG) oraz Podyplomowego Studium Public Relations (SWPS Uniwersytet Humanistycznospołeczny). W latach 2000-2003 współpracowała z Panoramą Internetu sp. z o. o. jako specjalista ds. marketingu. Pełniła również obowiązki...