Results 41 to 50 of about 384,920 (302)
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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Foods, 2022 In this study, an investigation of the microbial community structure and chemical changes in different layers of a static coffee beans fermentation tank (named self-induced anaerobic fermentation—SIAF) was conducted at different times (24, 48, and 72 h).
Alexander da Silva Vale +5 more
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Frontiers in Nutrition, 2022 Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have
Anchalee Rawangkan +7 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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Foods, 2022 Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption.
A. Mustafa +9 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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Food Chemistry, 2022 Coffee is used as flavor or health-promoting additive in thermally processed food. In this study, ground coffee and freeze-dried coffee extracts were evaluated in terms of their thermal stabilities, and for the first time heat resistance of fractions ...
Joanna Grzelczyk +3 more
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, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
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Kasugamycin influence on bacterial blight of coffee and on green coffee beans physicochemical quality [PDF]
, 2018 Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee caused by the bacterium <em> ...
Paula Tristão Santini +2 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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