Results 31 to 40 of about 526,257 (249)
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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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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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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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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Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging [PDF]
, 2018 Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis.
Achata +36 more
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Micromachines, 2022 Aroma and taste have long been considered important indicators of quality coffee. Specialty coffee, that is, coffee from a single estate, farm, or village in a coffee-growing region, in particular, has a unique aroma that reflects the coffee-producing ...
Chung-Hong Lee +3 more
semanticscholar +1 more source
Frontiers in Nutrition, 2021 Different geographical origins can lead to great variance in coffee quality, taste, and commercial value. Hence, controlling the authenticity of the origin of coffee beans is of great importance for producers and consumers worldwide.
Si Yang +7 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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Applied Sciences, 2022 In recent years, the demand for coffee has increased tremendously. During the production process, green coffee beans are traditionally screened manually for defective beans before they are packed into coffee bean packages; however, this method is not ...
Chih-Hsien Hsia +2 more
semanticscholar +1 more source
Sterigmatocystin in Coffee Beans
Journal of AOAC INTERNATIONAL, 1973 Abstract Sterigmatocystin, a toxic fungal metabolite, was found in one of 2 samples of green coffee beans which had been condemned as unfit for human consumption. The analysis, which was carried out according to a modification of the AOAC official first action method for aflatoxin in coffee beans, showed 1143 ppb sterigmatocystin to he ...
I F, Purchase, M E, Pretorius
openaire +2 more sources