Results 31 to 40 of about 37,489 (209)

A Review: Gayo Arabica Cupping Quality from Coffee Cherry to Green Bean

Jurnal Teknologi dan Industri Pertanian Indonesia, 2016
(Ulasan Ilmiah : Mutu Cita Rasa  Kopi Arabika Gayo dari Buah hingga Kopi Beras)  ABSTRACT. Arabica coffee as primary commodity attracts intensive study over the years in the whole coffee sectors.
Dian Hasni, Dedy Rahmad
doaj   +1 more source

Projected shifts in Coffea arabica suitability among major global producing regions due to climate change. [PDF]

PLoS ONE, 2015
Regional studies have shown that climate change will affect climatic suitability for Arabica coffee (Coffea arabica) within current regions of production.
Oriana Ovalle-Rivera, Peter Läderach, Christian Bunn, Michael Obersteiner, Götz Schroth   +4 more
doaj   +1 more source

Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee

Coffee and Cocoa Research Journal, 2020
Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor which notables in considering taste of coffee, especially on flavor profile.
Reta Reta, Salengke Salengke, Junaedi Muhidong, Arnida Mustafa, Syamsia Syamsia, Ophirtus Sumule, Zaimar Zaimar   +6 more
doaj  

Advances in Chitosan Nanoparticles: A Comprehensive Review of Properties, Synthesis, Characterization, Multidisciplinary Applications, and Future Perspectives

Journal of Applied Polymer Science, EarlyView.
This review highlights the synthesis of chitosan nanoparticles from natural sources, the thorough characterization of them, and use of microscopic and spectroscopic methods. It emphasizes that it has some indispensable properties such as being non‐toxic, antimicrobial, and capable of controlled drug release.
Mariam Sohail Mansoor, Nayab Raza, Furqana Bibi, Madiha Mumtaz, Asif Abbas, Farasat Haider, Basit Ali   +6 more
wiley   +1 more source

The use of activated carbon derived from spent coffee grounds as a reusable, sustainable, and effective solution for the removal of butylparaben from water

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Parabens, including butylparaben (BP), are widely used as antimicrobial preservatives in food, cosmetics, and pharmaceuticals, yet are poorly removed by conventional water treatment processes and pose potential risks to aquatic life and human health.
Lorena Maihury Santos Tsubouchi, Diane Scapin, Gideã Taques Tractz, Flávia Aparecida Reitz Cardoso, Lúcio Cardozo‐Filho, Alessandro Francisco Martins, Diógenes Vedoy, Ana Paula Peron, Osvaldo Valarini Junior   +8 more
wiley   +1 more source

The past and future climatic suitability of arabica coffee (Coffea arabica L.) in East Africa. [PDF]

, 2011
Coffea arabica (arabica coffee) is a socially and economically important commodity crop in countries throughout East Africa. The distribution and productivity of coffee is dependent upon climate, the environment, and socio-economic factors.
RIDLEY, FRANCES,VICTORIA
core  

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO

Jurnal Teknologi dan Industri Pangan, 2020
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal ...
Maya Saputri, Hanifah Nuryani Lioe, C. Hanny Wijaya   +2 more
doaj   +1 more source

Vegetation Structure and Diversity Under Farmer Managed Natural Regeneration: A Comparison of Silvo‐Arable and Silvo‐Pastoral Systems in Kenya

Land Degradation &Development, EarlyView.
ABSTRACT Farmer Managed Natural Regeneration (FMNR) is a low‐cost, adaptable agroforestry practice that enhances land restoration by promoting systematic integration of naturally regenerating trees within farming systems through tree selection and management.
Irene Awino Ojuok, Madelon Lohbeck, Till Stellmacher, Ermias Aynekulu, Tony Rinaudo, Christian Borgemeister   +5 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

Critica Arabica

, 1888
Beteiligt: Derenbourg, Hartwig: Ousâma Ibn ...
Landberg, Carlo
core   +1 more source