Results 31 to 40 of about 384,920 (302)
Canadian Medical Association Journal, 2008 An 85-year-old man with a history of tongue cancer presented to the emergency department with a 2-day history of abdominal distension, pain and constipation. He had no fever or vomiting. A physical examination revealed a distended abdomen with decreased bowel sounds.
Yu-Sung, Lee, Wei-Jing, Lee
openaire +2 more sources
Food Chemistry, 2022 Bioaccessibility and bioactivity of phenolic compounds in coffee beans relate to roasting and digestion process. This study aimed to estimate phenolic content, antioxidant potential, bioaccessibility, and changes in short chain fatty acids (SCFAs ...
Hanjing Wu +5 more
semanticscholar +1 more source
Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans
BMC Chemistry, 2020 Background The fatty acids of green coffee beans are one of the major components that determine the quality of coffee. Fatty acids composition of green coffee beans is affected by soil composition and altitude of coffee plants.
Girmay Tsegay +5 more
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Ultrasonics sonochemistry, 2021 Highlights • Ultrasonic/microwave-extracted green coffee oil showed the highest cafestol, kahweol and α-tocopherol contents.• The oil extracted from green coffee beans with the microwave technique presented a higher content of polyunsaturated fatty acids.
Wenjiang Dong +6 more
semanticscholar +1 more source
Postharvest Biology and Technology, 2022 Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis ...
E. T. Cortés-Macías +4 more
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Antioxidants, 2020 There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is
Mesfin Haile +2 more
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Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
Food Chemistry, 2021 Highlights • This paper applied hyperspectral imaging (HSI) to predict roasted coffee aroma profile.• Individual roast coffee beans were analysed by HSI and aroma by GC–MS.• PLS models successfully predicted volatile aroma compounds in single coffee ...
N. Caporaso, M. Whitworth, Ian D Fisk
semanticscholar +1 more source
Agronomy, 2022 Coffea arabica L. is as a tropical crop that can be grown under monocrop or agroforestry (AFS) systems, usually at altitudes greater than 600 m, with suitable environmental conditions to bean quality.
Crimildo T. Cassamo +13 more
semanticscholar +1 more source
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
doaj +1 more source
Differences in chemical characteristics due to different roasting of robusta coffee beans
, 2023 Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process.
Yunianta Yunianta +5 more
core +1 more source