Results 31 to 40 of about 378,739 (253)
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 +5 more
doaj +1 more source
bioRxiv, 2023 Coffea arabica, an allotetraploid hybrid of C. eugenioides and C. canephora, is the source of approximately 60% of coffee products worldwide, and its cultivated accessions have undergone several population bottlenecks.
J. Salojärvi +68 more
semanticscholar +1 more source
Identification of soil physicochemical, land suitability, and its relationship to Coffee arabica yielding based on plant age groups [PDF]
, 2023 The low yield of Coffee arabica could be caused by several factors such as low soil characteristics and depending on the plant age. This study aimed: (1) to obtain information on soil physicochemical characteristics and productivity of Coffee arabica in ...
Bintang +13 more
core +1 more source
Arabica Coffee Development Model in Alleviating Poverty in West Sumatra
International Journal of Agricultural Sciences, 2022 Arabica coffee has promising market potential in the world market, which reaches 85%. However, national coffee commodity production has been dominated by Robusta coffee which reaches 90% and only 10% of production is Arabica coffee. Given the opportunity
Hasnah Hasnah +2 more
doaj +1 more source
International Agrophysics, 2023 . In the present study, three degrees of roasting (light, medium, and dark), which significantly differentiate the properties of coffee beans, were analyzed.
R. Rusinek +8 more
semanticscholar +1 more source
A universal color curve for roasted arabica coffee. [PDF]
Sci RepAbstract Color is a key indicator of quality and roast level in coffee beans. Surprisingly, little is known about the effect of different “roast profiles,” i.e., the temperature versus time inside the roaster, on the dynamics of color during roasting, with most prior work focused on laboratory-scale roasters with little control over the roast
Anokye-Bempah L +3 more
europepmc +3 more sources
Foods, 2023 As primary coffee by-products, Arabica coffee husks are largely discarded during coffee-drying, posing a serious environmental threat. However, coffee husks could be used as potential material for extracting pectin polysaccharides, with high ...
Ze-Lin Li +9 more
semanticscholar +1 more source
Agronomy, 2023 Excessive use of chemical fertilizers deteriorates the soil environment and limits the normal growth of Arabica coffee trees. In order to identify the optimal coupling mode of chemical fertilizer application and biomass return that enhances the soil ...
Zeyin Jiang +8 more
semanticscholar +1 more source
In-situ Conservation of wild forest coffee-Exploring the potential of participatory forest management in south west Ethiopia [PDF]
, 2015 Maintaining the gene pool of Coffea arabica in the forests of South West Ethiopia, where this plant evolved and has its genetic hearth, is a challenge of global importance.
Tolera, Motuma +3 more
core +3 more sources
Current Research in Food Science, 2023 This study aimed to improve the brewing quality of commercial Arabica coffee through anaerobic germination. Changes in important compounds and cupping scores of germination roasting coffee with different germination degrees were investigated by 1H NMR ...
Yanbing Wang +8 more
semanticscholar +1 more source