Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality. [PDF]
FoodsCoffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during ...
Frank Fernández Rosillo +2 more
exaly +4 more sources
Changes of polyphenols and antioxidants of arabica coffee varieties during roasting [PDF]
Frontiers in Nutrition, 2023 Coffee is the most consumed beverage in the world after water. Multiple benefits are attributed to it in human health due to the presence of antioxidant compounds, whose content depends, among other factors, on the processing conditions of the coffee ...
Marilu Mestanza +2 more
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Unveiling the Microbial Signatures of Arabica Coffee Cherries: Insights into Ripeness Specific Diversity, Functional Traits, and Implications for Quality and Safety [PDF]
FoodsArabica coffee, one of the most valuable crop commodities, harbors diverse microbial communities with unique genetic and functional traits that influence bean safety and final coffee quality.
Gabriela N. Tenea +3 more
doaj +2 more sources
Metabolomic profiling of indigenous lactic acid bacteria reveals functional traits shaping the flavor and bioactivity of Ecuadorian coffee [PDF]
Frontiers in MicrobiologyIntroductionMicrobial fermentation by lactic acid bacteria (LAB) significantly influences the flavor, quality, and functional attributes of coffee.
Victor Cifuentes +7 more
doaj +2 more sources
CoLeaf-DB: Peruvian coffee leaf images dataset for coffee leaf nutritional deficiencies detection and classification [PDF]
Data in Brief, 2023 This article introduces Peruvian coffee leaf datasets known as CATIMOR, CATURRA and BORBON of coffee plantations located at San Miguel de las Naranjas and La Palma Central, Jaén province, Cajamarca, Perú.
Victor A. Tuesta-Monteza +2 more
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Future FoodsCoffee pulp waste contains valuable bioactive components that are often discarded, leading to environmental impact. The optimum level of supercritical (50 % CO2: ethanol) extraction (SFE) condition revealed the highest yield% and antioxidant activity ...
Nattaya Konsue, Si Qin
exaly +3 more sources
Discover PlantsColombia, one of the world’s leading coffee producers, is increasingly threatened by climate change. By 2050, some northern regions are projected to experience higher temperatures and reduced rainfall, posing risks to coffee production. Understanding how
Fermin Rada, Eloisa Lasso
exaly +2 more sources
Ciencia y Tecnología Agropecuaria, 2022 Most studies on coffee varieties have focused on resistance to several conditions, evaluating a maximum of two varieties at altitudes below 1,000 m a.s.l.
Josue Otoniel Dilas-Jiménez +3 more
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CARACTERIZACIÓN DE LOS PROCESOS TRADICIONALES DE FERMENTACIÓN DE CAFÉ EN EL DEPARTAMENTO DE NARIÑO
Biotecnología en el Sector Agropecuario y Agroindustrial, 2016 The effect performed by traditional fermentation on the sensory coffee quality in Caturra and Castillo varieties was determined. These varieties grown in seven (7) municipalities of Nariño, which were classified into two agroclimatic cluster (cluster A ...
NANCY MARLENY CÓRDOBA CASTRO +1 more
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Phylogenetic relationship of coffee leaf rust in the central jungle of Peru
Acta Agronómica, 2022 Coffee leaf rust is the main disease that causes significant losses in Coffea arabica. In Peru, this disease caused epidemics between 2008 and 2013 with production losses of 35 %. The objective was to identify H.
Delia Palmira Gamarra Gamarra +4 more
doaj +1 more source