Results 181 to 190 of about 526,257 (249)
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Food Research International, 2023
This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, formation of 5-hydroxymethylfurfural (5-
R. Dong +7 more
semanticscholar +3 more sources
This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, formation of 5-hydroxymethylfurfural (5-
R. Dong +7 more
semanticscholar +3 more sources
Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review
Food Chemistry, 2019The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing.
Gilberto Vinicius de Melo Pereira +2 more
exaly +2 more sources
Food Chemistry, 2020
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention.
Guilin Hu +2 more
exaly +2 more sources
As the most consumed beverage in the world, the material basis of the sensory quality for roasted coffee beans has always received much attention.
Guilin Hu +2 more
exaly +2 more sources
Food Research International, 2023
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid ...
Jinrui Zhu +5 more
semanticscholar +1 more source
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid ...
Jinrui Zhu +5 more
semanticscholar +1 more source
Food Chemistry, 2023
Coffee is a daily essential, with prices varying based on taste, aroma, and chemical composition. However, distinguishing between different coffee beans is challenging due to time-consuming and destructive sample pretreatment. This study presents a novel
Jia-Jen Tsai +4 more
semanticscholar +1 more source
Coffee is a daily essential, with prices varying based on taste, aroma, and chemical composition. However, distinguishing between different coffee beans is challenging due to time-consuming and destructive sample pretreatment. This study presents a novel
Jia-Jen Tsai +4 more
semanticscholar +1 more source
Food Chemistry, 2022
Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs ...
Hanjing Wu +5 more
semanticscholar +1 more source
Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs ...
Hanjing Wu +5 more
semanticscholar +1 more source
2021
Coffee quality is influenced by genotype and the growth environment. Intensive work has been conducted using phenotypic and classical molecular techniques to identify genes that mediate the levels of key chemical components of the bean that are related to coffee quality.
Cheng, Bing, Henry, Robert J.
openaire +3 more sources
Coffee quality is influenced by genotype and the growth environment. Intensive work has been conducted using phenotypic and classical molecular techniques to identify genes that mediate the levels of key chemical components of the bean that are related to coffee quality.
Cheng, Bing, Henry, Robert J.
openaire +3 more sources
Food Chemistry, 2022
The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach.
Mengting Zhu +7 more
semanticscholar +1 more source
The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach.
Mengting Zhu +7 more
semanticscholar +1 more source
Food Chemistry, 2022
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions ...
Joanna Grzelczyk +3 more
semanticscholar +1 more source
Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions ...
Joanna Grzelczyk +3 more
semanticscholar +1 more source
Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides.
Food Chemistry, 2021Protein extracts from green and roasted coffee beans and from spent coffee grounds (SCG) were evaluated as bioactive peptides sources. The in silico approach revealed a high frequency of the occurrence (A) of dipeptidyl peptidase-IV (DPP-IV) (0.62) and ...
Everton Ribeiro +2 more
semanticscholar +1 more source