Coffee pulp is one of the most abundantly available agro-industrial wastes, produced during the pulping o Thus, for every 2 tonnes coffee cherries processed, nearly one ton pulp is generated . Only the coffee bean has a real commercial value. It represents 55.4% of the fruit on dry weight basis and the rest is considered to be the byproducts or residues. At different stages from harvesting to the processing and consumption, several residues viz., coffee pulp or husk, leaves and spent-ground are generated in more than two million tonnes quantity yearly . Among these byproducts, coffee pulp is the most important. Operation of the coffee cherries to obtain coffee beans in many coffee-producing areas of the tropics.The use of raw coffee pulp has been suggested to be lower than 20% in ruminant diets due to the presence of caffeine, tannins and other polyphenols. Solid- state fermentation technique was adopted earlier for protein enrichment of coffee-pulp using different strains of Aspergillus sp. Later it was proposed that desirable biochemical changes in terms of higher nitrogen content
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Dr. K.Parani is a Assistant Professor , Department of Botany at The Standard Fireworks Rajaratnam College for Women, Sivakasi, TamilNadu, India. She joined the faculty in 2005 after receiving her Doctoral degree in Botany. She has published more than 10 research papers and presented papers in both national and international conferences / seminars.
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Koolayan ParaniDr. K.Parani is a Assistant Professor , Department of Botany at The Standard Fireworks Rajaratnam College for Women, Sivakasi, TamilNadu, India. She joined the faculty in 2005 after receiving her Doctoral degree in Bo. N° de réf. du vendeur 5484005
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Taschenbuch. Etat : Neu. Biodegradation of Coffee pulp waste by White rotters | Biodegradation of Coffee Pulp Waste by White Rot Fungi, Brown Rot Fungi and Soft Rot Fungi with their Associations | Parani Koolayan (u. a.) | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783845472119 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 106468144
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Coffee pulp is one of the most abundantly available agro-industrial wastes, produced during the pulping o Thus, for every 2 tonnes coffee cherries processed, nearly one ton pulp is generated . Only the coffee bean has a real commercial value. It represents 55.4% of the fruit on dry weight basis and the rest is considered to be the byproducts or residues. At different stages from harvesting to the processing and consumption, several residues viz., coffee pulp or husk, leaves and spent-ground are generated in more than two million tonnes quantity yearly . Among these byproducts, coffee pulp is the most important. Operation of the coffee cherries to obtain coffee beans in many coffee-producing areas of the tropics.The use of raw coffee pulp has been suggested to be lower than 20% in ruminant diets due to the presence of caffeine, tannins and other polyphenols. Solid- state fermentation technique was adopted earlier for protein enrichment of coffee-pulp using different strains of Aspergillus sp. Later it was proposed that desirable biochemical changes in terms of higher nitrogen content. N° de réf. du vendeur 9783845472119
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