Results 31 to 40 of about 237,982 (260)
The cholesterol-raising diterpenes from coffee beans increase serum lipid transfer protein activity levels in humans [PDF]
, 1997 Cafestol and kahweol–diterpenes present in unfiltered coffee— strongly raise serum VLDL and LDL cholesterol and slightly reduce HDL cholesterol in humans. The mechanism of action is unknown.
de Roos, B +19 more
core +1 more source
Dust Exposure and Chronic Respiratory Symptoms Among Coffee Curing Workers in Kilimanjaro: A Cross Sectional Study. [PDF]
, 2011 Coffee processing causes organic dust exposure which may lead to development of respiratory symptoms. Previous studies have mainly focused on workers involved in roasting coffee in importing countries.
Bråtveit, Magne +13 more
core +2 more sources
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
doaj +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
Jurnal Teknologi dan Manajemen Informatika, 2023 Defects in coffee beans can significantly impact the quality of coffee production, which can lead to a decrease in the price of coffee beans in the global coffee market.
Aryo Michael, Juprianus Rusman
doaj +1 more source
Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions [PDF]
E3S Web of ConferencesCoffee is one of the most popular beverages in the world. Development of coffee beans with specific flavor profiles can enhance the quality and value of the product.
Wongyai Intugon +5 more
doaj +1 more source
Heliyon, 2022 The individual and interaction effects of elevation, production system (PS), shade and postharvest processing (PHP) on the ratio of dry beans to red cherries and the green bean physical quality features and defects of arabica coffee in southwestern ...
Mohammed Worku +2 more
doaj +1 more source
Biotropia: The Southeast Asian Journal of Tropical Biology, 2023 Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma.
Zainuri +6 more
doaj +1 more source
THE OCCURRENCE OF INSECTS, FUNGI AND ORGANOLEPTIC CHARACTERISTICS IN STORED COFFEE BEANS IN LAMPUNG
Biotropia: The Southeast Asian Journal of Tropical Biology, 2011 A survey on postharvest handling and technology processing of coffee beans at farmer, trader and exporter levels was conducted in West Lampung and Tanggamus regencies of Lampung province during harvest time (July 1998).
OKKY S. DHARMAPUTRA +3 more
doaj +1 more source
Beverage Plant Research, 2022 In recent decades, the demand for coffee has seen a continuous increase, and the aroma and flavor of coffee has been widely studied. The current research chose coffee beans of two species (Coffea arabica and C.
Xinrong Liu +5 more
doaj +1 more source