Results 201 to 210 of about 237,982 (260)
Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability. [PDF]
Sci RepSantos-Rivera M +2 more
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Gas chromatography-mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans. [PDF]
PLoS OneAlabdalall AH.
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Water sorption isotherms and mid-infrared spectra of dried parchment coffee beans (Coffee arabica L.) processed by wet and semi-dry postharvest methods. A dataset for estimating water sorption and thermodynamic properties. [PDF]
Data BriefCollazos-Escobar GA +3 more
europepmc +1 more source
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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.
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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
2015
Abstract The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing.
Maik Kleinwächter +2 more
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Abstract The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing.
Maik Kleinwächter +2 more
openaire +1 more source
Chemical & Engineering News Archive, 2014
Inventors around the world may sip coffee while waiting for inspiration to strike, but engineer and entrepreneur Jeremy Kuempel says he is inventing technology to make inspired coffee. With a $5,000 price tag, his newfangled coffeemaker had better outbrew the best baristas in the business.
openaire +1 more source
Inventors around the world may sip coffee while waiting for inspiration to strike, but engineer and entrepreneur Jeremy Kuempel says he is inventing technology to make inspired coffee. With a $5,000 price tag, his newfangled coffeemaker had better outbrew the best baristas in the business.
openaire +1 more source
Coffee Bean-Related agroecological factors affecting the coffee
2018<p>Coffee is the most consumed processed beverage aside from water, and green coffee beans are the most traded agriculture commodity after petroleum in the world. The agricultural production of green coffee beans and consumption of coffee have been increasing by 17% and 2% at an annual rate during the previous decades, respectively.
Hussain, Syed, Suleria, Hafiz
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Extraction and analysis of coffee bean allergens
Clinical & Experimental Allergy, 1978SummaryWorkers in the coffee industry can develop occupational allergic disease upon exposure to dust associated with coffee manufacturing. Since controversy exists as to the source or chemical nature of these allergens, the mouse model of reaginic antibody production was used to assess the potential sources of allergens in samples obtained from a ...
S B, Lehrer, R M, Karr, J E, Salvaggio
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Polysaccharide Constituents of Coffee‐Bean Mucilage
Journal of Food Science, 2000ABSTRACT: Alcohol‐insoluble residues (AIRs) were isolated from hand‐dissected and commercial mucilages of depulped coffee beans. Both AIRs had similar polysaccharide composition: pectic substances (about 30%), cellulose (about 8%), and neutral noncellulosic polysaccharides (about 18%).
Avallone, Sylvie +4 more
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