Results 51 to 60 of about 384,920 (302)

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, Tol, Aad, de Roos, B., de Jong-Caesar, R., Scheek, L.M., Urgert, R., Scheek, L. M., Gent, T, Caesar, R (Ruth), Gent, T. van, Katan, MB, Roos, B. de, van Tol, A., Jong-Caesar, R. de, van Gent, T., Tol, A. van, Scheek, LM (Leo), Urgert, R, Katan, M.B.; id_orcid, Katan, M.B.   +19 more
core   +1 more source

Roasted coffee beans characterization through optoelectronic color sensing

, 2023
The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different ...
Leal-Lara, Daniel-David, Barón-Velandia, Julio, Vanegas-Ayala, Sebastian-Camilo   +2 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, Sakwari, Gloria, Mamuya, Simon H D, Moen Bente E, Bente E Moen, Moen, Bente E, Sakwari Gloria, Mamuya Simon HD, Moen, Bente E., Simon HD Mamuya, Magne Bråtveit, Bråtveit Magne, Mamuya, Simon H. D., Gloria Sakwari   +13 more
core   +1 more source

Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans

, 2023
The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting.
Suud, Hasbi Mubarak
core   +1 more source

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

An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans

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, I-Te Chen, Hsin-Chang Yang, Yenming J. Chen   +3 more
semanticscholar   +1 more source

Effect of growing conditions and postharvest processing on arabica coffee bean physical quality features and defects

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, Tessema Astatkie, Pascal Boeckx   +2 more
doaj   +1 more source

Determination of the Geographical Origin of Coffee Beans Using Terahertz Spectroscopy Combined With Machine Learning Methods

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, Chenxi Li, Yang Mei, Wen Liu, Rong Liu, Wenliang Chen, Donghai Han, Kexin Xu   +7 more
semanticscholar   +1 more source

Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions [PDF]

E3S Web of Conferences
Coffee 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, Suttisintong Khomson, Thumthanaruk Benjawan, Foophow Tita, Yasutomo Tamaki, Rungsardthong Vilai   +5 more
doaj   +1 more source