Results 251 to 260 of about 384,920 (302)
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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
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
Prediction of Defect Coffee Beans Using CNN
International Conference on Big Data and Smart Computing, 2022The growing demand for coffee has led to the development to the coffee industry. Since defect coffee beans affect the taste of coffee, it is essential to select them to improve the quality of coffee.
Ji-Yoon Lee, Young-Seob Jeong
semanticscholar +1 more source
Food Chemistry
The origin of coffee beans plays a pivotal role in shaping the flavor profile of roasted coffee. In this study, roasted coffee beans from eight distinct origins were comprehensively characterized for their volatile compounds using gas chromatography-time-
Xueying Shi +4 more
semanticscholar +1 more source
The origin of coffee beans plays a pivotal role in shaping the flavor profile of roasted coffee. In this study, roasted coffee beans from eight distinct origins were comprehensively characterized for their volatile compounds using gas chromatography-time-
Xueying Shi +4 more
semanticscholar +1 more source
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
openaire +1 more source
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
Food Chemistry
The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in
Li Wan +5 more
semanticscholar +1 more source
The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in
Li Wan +5 more
semanticscholar +1 more source
, 2021
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures.
Hosam Elhalis +3 more
semanticscholar +1 more source
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures.
Hosam Elhalis +3 more
semanticscholar +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
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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Environmental Microbiology Reports, 2021
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process.
Alexander da Silva Vale +6 more
semanticscholar +1 more source
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process.
Alexander da Silva Vale +6 more
semanticscholar +1 more source