Results 91 to 100 of about 18,657 (176)

Physical and Chemical Properties of Gayo Coffee Brewed by Boiling Method with Variation of Particle Coffee Ground

JIF (Jurnal Ilmu Fisika)
The effect of coffee ground particle size by the boiling method on the values of physical and chemical parameters is studied. The coffee used is Arabica (Luwak, wine, honey) and Robusta from the Gayo Highlands, Aceh Province, Indonesia.
Evi Yufita, Teuku Muhammad Shadiq Maula, Gunawati Gunawati, Peter Lloyd Woodfield, Elin Yusibani   +4 more
doaj   +1 more source

Strategy for Strengthening Arabica Coffee Agribusiness Institutions Through an Interpretative Structural Modelling Approach in South Sulawesi, Indonesia

Jurnal Agrisep
Coffee exports are high, but productivity is low due to poor coordination, limited resources, and weak skills and infrastructure. The objectives of this research are to (1) explain the role of agribusiness institutions in enhancing the competitiveness ...
Irmayani, Darmawan Salman, Abdul Azis Ambar, Ammang Latifah, Rafiah Nur, Muhammad Amri Rahman, Masnur   +6 more
doaj   +1 more source

Microsatellite DNA fingerprinting of Coffea sp. germplasm conserved in Costa Rica through singleplex and multiplex PCR

Crop Breeding and Applied Biotechnology, 2020
A large collection of coffee genetic resources is conserved in Costa Rica. In this study, microsatellite DNA fingerprinting of coffee through singleplex and multiplex PCR approaches coupled with capillary electrophoresis are described.
Elodia Sánchez, William Solano, Andrés Gatica-Arias, Max Chavarría, Emanuel Araya-Valverde   +4 more
doaj  

Contested Coffees: Arabica, Robusta, and the Narrative of High-Quality Coffee in Mexico

The Journal of Development Studies
This paper analyses a political debate that has emerged in Mexico regarding cultivation of two coffee species: arabica, which generates high quality coffee, and robusta, which generates high yields, but is of lower quality than arabica. Many actors in Mexico, including state agencies, coffee farmer organisations, and scholars, consider improving the ...
Oviedo-Rodríguez, Claudia, Jansen, Kees, Vellema, Sietze   +2 more
openaire   +2 more sources

Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis

Current Research in Food Science
Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour.
Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim   +11 more
doaj   +1 more source

A naturally decaffeinated arabica coffee [PDF]

Nature, 2004
Maria B. Silvarolla, Paulo Mazzafera, Luiz C. Fazuoli   +2 more
openaire   +1 more source

Effect of Arabica Coffee Husk on Plasma Lipids and Obesity on Albino Rats. [PDF]

Food Sci Nutr
Alshaikhsaleh SM.
europepmc   +1 more source

Rapid Analysis of Caffeine, Protein and Trigonelline in Ugandan Arabica Coffee Using NIRS and Machine Learning Algorithms. [PDF]

Plants (Basel)
Mbihayeimaana J, Pfumorodze J, Nuwamanya E, Sseremba G, Kyaligonza V, Iragaba P, Kanaabi M, Madzimure J.   +7 more
europepmc   +1 more source

Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee. [PDF]

NPJ Sci Food
Duan S, Dong J, Chen Y, Yu L, Liu S, Yu R, Du Z, Shen Y, Lu X, Fu J, Yang R, Fang C.   +11 more
europepmc   +1 more source

Construction of growth model and growth simulation of Yunnan Arabica coffee. [PDF]

BMC Plant Biol
Ji R, Wu Y, Li Y, Lv Z, Wu M, Chen L, Yang J.   +6 more
europepmc   +1 more source