Results 51 to 60 of about 526,257 (249)

Study on ochratoxin A contamination of coffee batches in the Kenyan context, in relation to cultivation methods and post harvest processing treatments [PDF]

, 2010
International audienceThis study set out to assess the relative importance of sound beans and unsound beans in a batch of coffee with regard to ochratoxin A (OTA) contamination. In first stage, unsound beans were found to account for 95% of contamination
Durand, Noël
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Physicochemical difference of coffee beans with different species, production areas and roasting degrees

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, Yanan Fei, Weiqing Wang, Shumin Lei, Chao Cheng, Zhiqiang Xing   +5 more
doaj   +1 more source

Effects of geographical origin and post-harvesting processing on the bioactive compounds and sensory quality of Brazilian specialty coffee beans.

Food Research International
Specialty coffee beans are those produced, processed, and characterized following the highest quality standards, toward delivering a superior final product.
Heloísa Tieghi, Luana de Almeida Pereira, G. S. Viana, Albert Katchborian, D. B. Santana, R. L. Mincato, Danielle Ferreira Dias, Daniela Aparecida Chagas de Paula, M. G. Soares, Willem Guilherme de Araújo, P. C. Bueno   +10 more
semanticscholar   +1 more source

The Effect of Brewing Process Parameters on Antioxidant Activity and Caffeine Content in Infusions of Roasted and Unroasted Arabica Coffee Beans Originated from Different Countries

Molecules, 2021
Coffee is one of the most often consumed beverages almost all over the world. The multiplicity of beans, as well as the methods and parameters used to brew, encourages the optimization of the brewing process.
Anna Muzykiewicz-Szymańska, A. Nowak, D. Wira, A. Klimowicz   +3 more
semanticscholar   +1 more source

Valorization of products from grounded-coffee beans

Scientific Reports, 2021
The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage.
Shawn Gouws, Michael Muller
doaj   +1 more source

Alat Pendeteksi Kualitas Biji Kopi untuk Kopi Papain (Kopi Citarasa Kopi Luwak tanpa Menggunakan Luwak) dengan Metode Pengukuran Nilai Kapasitansi [PDF]

, 2013
Has realized a detection tool quality coffee beans to coffee papain using the principle of measurement of the capacitance. The working principle of this tool is to use a conveyor which serves to select the color of coffee beans and a capacitive sensor to
Aliman Hakim, Haki Midia, Hidayati, L. F. (Layla), Setiarini, Y. (Yuliana)   +2 more
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Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging [PDF]

, 2017
Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of ...
Alessandrini, Calvini, Campa, Caporaso, Caporaso, Caporaso, Casal, Casal, Cho, Clarke, Craig Carneireiro, De Marchi, Dessalegn, dos Santos Scholz, Elmasry, Farah, Fearn, Fox, Gowen, Huck, Ian D. Fisk, Joët, Ky, Leroy, Liu, Martin B. Whitworth, Martín, Nansen, Nicola Caporaso, Pannico, Perrone, Pizarro, Shenk, Stephen Grebby, Williams, Zhang   +35 more
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Physical properties of Liberica coffee (Coffea liberica) berries and beans [PDF]

, 2014
Liberica coffee is the most important coffee species grown in Malaysia. However, there is little or no research at all conducted on coffee berries and green coffee beans since the plant itself is a low income crop in Malaysia.
Anuar, Mohd Shamsul, Ismail, Iryane, Shamsudin, Rosnah   +2 more
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Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

Foods, 2023
Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans ...
Na Zhao, Mito Kokawa, Rasool Khan Amini, Weixue Dong, Yutaka Kitamura   +4 more
doaj   +1 more source

Fungal Infection in Stored Arabica Coffee (Coffea Arabica) Beans at Various Stages of the Delivery Chain in South Sulawesi Province [PDF]

, 2019
Indonesia has retained its status as the world\u27s fourth largest coffee producer after Brazil, Vietnam and Columbia, in which one of its well-known coffee is originated from Toraja region, South Sulawesi.
Ambarwati, S. (Santi), Dharmaputra, O. S. (Okky), Nurfadila, N. (Nijma), Retnowati, I. (Ina)   +3 more
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