Results 111 to 120 of about 526,257 (249)
Antioxidant generation during coffee roasting : a comparison and interpretation from three complementary assays [PDF]
, 2014 Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination.
Goodman, Bernard +5 more
core +2 more sources
Fermentation, 2019 We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts.
Mesfin Haile, W. Kang
semanticscholar +1 more source
GCBICT: Green Coffee Bean Identification Command-line Tool
SoftwareXCoffee is one of the most important agricultural commodities in commodity markets. The quality of coffee beverages strongly depends on that of green coffee beans. However, the conventional selection technique mainly relies on personnel visual inspection,
Shu-Min Tan +2 more
doaj +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2016 A total of fifteen samples of green coffee (Coffea arabica L.) beans from the major producing region of Hararghe Ethiopia were studied using UV-Vis spectrometer measurement caffeine quantitative analysis from coffee beans.
EPHREM G. DEMISSIE +2 more
doaj
The impact of coffee quality attributes and ratings on specialty coffee bean prices
Beverage Plant ResearchThe relationship between roast level and coffee quality indicators has been widely examined in the food science literature. However, published studies in the economics and business fields have not yet explored the effects of this relationship on the ...
Mohammed Al-Mahish, Reem Alfayadh
doaj +1 more source
Food Chemistry, 2019 This research aimed to correlate the composition of green Arabica coffee beans with the sensory quality coffee brews. The chemical composition of green Arabica coffee bean (66 samples) from three coffee quality contests was analyzed by near-infrared ...
Mayara de Souza Gois Barbosa +3 more
semanticscholar +1 more source
THE OCCURRENCE OF INSECTS, FUNGI AND ORGANOLEPTIC CHARACTERISTICS IN STORED COFFEE BEANS IN LAMPUNG
Biotropia: The Southeast Asian Journal of Tropical Biology, 1999 A survey on postharvest handling and technology processing of coffee beans at farmer, trader and exporter levels was conducted in West Lampung a nd Tanggamus regencies of Lampung province during harvest time (July 1998). Interviews and sampling of coffee
OKKY s. DHARMAPUTRA +4 more
doaj
Journal of Food Quality, 2018 This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the
Han Sub Kwak, Yoonhwa Jeong, Misook Kim
doaj +1 more source
Fungal llora and ochratoxin a associated with coffee in Cameroon [PDF]
, 2014 Aims: 104 samples were collected from the west region and the coastal plain of Cameroon during two coffee campaigns, 2009 and 2010. Two coffee processes were evaluated (wet and dry processes) at different stages from harvesting to storage.
Durand, Noël +5 more
core
An Investigation of the Kinetics and Equilibrium Chemistry of Cold-Brew Coffee: Caffeine and Chlorogenic Acid Concentrations as a Function of Roasting Temperature and Grind Size [PDF]
, 2017 : Recently, both small and large commercial coffee brewers have begun offering cold-brew coffee drinks to customers with the claims that these cold-water extracts contain fewer bitter acids due to brewing conditions (Toddy website, 2016) while still ...
Fuller, PhD, Megan +4 more
core +1 more source