Results 21 to 30 of about 248,490 (266)
Biotropia: The Southeast Asian Journal of Tropical Biology, 2021 In Southeast Asia, Indonesia is the second highest-producing country of coffee beans after Vietnam. Consequently, Indonesia competes with other countries in producing good quality coffee beans. However, not many people have sufficient skills in tackling
Okky S. Dharmaputra +3 more
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Fermentation, 2020 A few yeast species have been tested frequently to improve the tastes, flavors, and other important quality parameters of coffee. However, continuing evaluations of different yeast species for fermenting green coffee beans will have a significant ...
Mesfin Haile, Won Hee Kang
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Quality assessment of coffee beans through computer vision and machine learning algorithms [PDF]
, 2020 The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans.
Araújo, Guilherme +5 more
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Ethiopian Journal of Science and Sustainable Development, 2019 Filamentous fungi like Aspergillus, Penicillium, and Fusarium are the common microbial contaminants in many agricultural products including coffee beans.
Teshome Geremew Biru, Dawit Abate Tassew
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The Impacts of Traditional Fermentation Method on the Chemical Characteristics of Arabica Coffee Beans from Bondowoso District, East Java [PDF]
Journal of Pure and Applied Chemistry Research, 2020 Bondowoso district is the predominant supplier of coffee beans, and also known as Republik Kopi. However, there was still insufficient data about the chemical characteristics of coffee from Bondowoso.
Ika Oktavianawati +2 more
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Foods, 2023 Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee.
Linfen Zhao +5 more
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Model Development of Non-Destructive Coffee Beans Moisture Content Determination Using Modified Near Infrared Spectroscopy Instrument [PDF]
, 2021 A method of non-destructively moisture content measurement of coffee beans is using near infrared spectroscopy (NIRS) which in general can be applied to determine chemical content of various organic materials.
Wiradinata, Rizky +5 more
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Factors affecting the formation of acrylamide in coffee
Czech Journal of Food Sciences, 2004 Four types of green coffee beans (Robusta and Arabica) were roasted in a laboratory roaster and in an oven. The samples were analysed for acrylamide using liquid chromatography with UV detection.
K. Bagdonaite, M. Murkovic
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Physical Characteristics of Coffee Beans from Steaming Processin Single Column Reactor [PDF]
, 2010 One of important steps in decaffeination process is steaming. The aim of steaming is to expand coffee beans porosity in order to obtain optimal condition for decaffeination process.
Widyotomo, Sukrisno +7 more
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Deep learning based coffee beans quality screening
, 2022 Coffee bean quality screening is a time-consuming work, and its workload increases abruptly with the rapid development of coffee beverage consumer market. In this work, a CNN-based classifier is developed to categorizing the coffee beans into sour, black,
Hou, Yichen +17 more
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