Results 31 to 40 of about 31,994 (218)

DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY

Jurnal Kedokteran dan Kesehatan, 2023
The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste.
Pudi Handayani, Irfannuddin Irfannuddin, Alifia Salsabila, Shanty Chairani, Nursiah Nasution   +4 more
doaj   +1 more source

Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans. [PDF]

Plant Biol (Stuttg)
Growth environment strongly influences green coffee bean biochemistry, linking phytochemical composition to adaptation under abiotic stress. Abstract This study explores how bioactive compounds in green coffee beans (Coffea arabica L.) vary across different geographic regions, addressing the key question of how environmental factors shape coffee ...
Pettazzoni I, Benati G, Monari S, De Angelis E, Navarini L, Ferri M, Tassoni A.   +6 more
europepmc   +2 more sources

Influence of Botanical Origin on the Optical, Surface, and Nanomechanical Properties of Nanocellulose‐Based Films: A Comparative Study

Journal of Applied Polymer Science, EarlyView.
Schematic representation of the processing and multiscale characterization of nanocellulose films from different botanical sources. ABSTRACT Although the influence of botanical origin on nanocellulose properties is well recognized, an integrated multiscale framework linking chemical composition, fractal surface descriptors, and nanomechanical behavior ...
Márcia da Silva Costa, Erveton Pinheiro Pinto, Mário Vanoli Scatolino, Rodrigo Prioli Menezes, Adriano Reis Prazeres Mascarenhas, Matheus Cordazzo Dias, Gustavo Henrique Denzin Tonoli, Lina Bufalino, Francisco Tarcísio Alves Junior, Tiago Marcolino de Souza   +9 more
wiley   +1 more source

Comparison of Total Flavonoid, Phenolic Levels, and Antioxidant Activity between Robusta and Arabica Coffee

Kovalen: Jurnal Riset Kimia, 2023
Coffee contains a lot of phenolic compounds, especially chlorogenic acid, therefore many studies have examined the potential of coffee as an antioxidant. Antioxidants can inactivate oxidation reactions and prevent the formation of free radicals.
Khoirul Ngibad, Siti Nur Husnul Yusmiati, Diana Mey Merlina, Yenny Puspa Rini, Valenata Valenata, Elok Faiqotul Jannah   +5 more
doaj   +1 more source

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles

Journal of Applied Agricultural Science and Technology
Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans.
Dyah Ayu Savitri, Setiyono Setiyono, Susan Barbara Patricia Sembiring Meliala, Ayu Puspita Arum, Noer Novijanto, Canserlita Puteri Herliani   +5 more
doaj   +1 more source

Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin

Foods, 2022
Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition.
Manuela Giordano, Marta Bertolino, Simona Belviso, Daniela Ghirardello, Giuseppe Zeppa   +4 more
doaj   +1 more source

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, EarlyView.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source

Aspek Ekologis dan Determinan Produksi Kopi Arabika Spesialti di Wilayah Dataran Tinggi Sumatera Utara

Jurnal Wilayah dan Lingkungan, 2018
Monoculture farming of arabica coffee plantation does not support environmental sustainability. International market demands arabica coffee product in compliance with an environmentally friendly standard which promotes ecological-based management.
Jef Rudiantho Saragih
doaj   +1 more source

Exploring portable NIR spectroscopy in transmittance and reflectance modes for the authentication of Brazilian coffees with geographical indications

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Geographical indications (GIs) certify the link between coffee origin and quality, enabling premium pricing and protecting producers. However, the high market value of GI coffees increases their vulnerability to fraud, underscoring the need for reliable and practical authentication methods.
Leticia Tessaro, Yhan da Silva Mutz, Mikaela Martins de Bem, Natália de Oliveira Souza, Cleiton Antônio Nunes   +4 more
wiley   +1 more source