Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 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
core +2 more sources
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Frontiers in Nutrition, 2021 Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond +2 more
doaj +1 more source
Reduction of frost damage to coffee trees under agroforestry systems [PDF]
, 2023 Frosts affect coffee production in Brazil, with effects on commodity prices around the world. Agroforestry systems are strategies to reduce the effects of frost on coffee trees.
Santoro, Patricia Helena +5 more
core +2 more sources
Biology and Life Sciences Forum, 2021 Coffee processing involves the separation of its different structures that are considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach,
Paz Cano-Muñoz +7 more
doaj +1 more source
Evaluation of Analytical Methods to Determine Regulatory Compliance of Coffee Leaf Tea
Biology and Life Sciences Forum, 2021 The leaves of the coffee plant Coffea are traditionally used in several countries worldwide to prepare tea-like beverages using aqueous infusion in hot water.
Valerie Segatz +7 more
doaj +1 more source
Revista Brasileira de Engenharia Agrícola e Ambiental, 2022 Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize
Jessica P. Jiménez-Ochoa +3 more
doaj +1 more source
Coffee protects cardiovascular health by maintaining the structure of coronary arterial wall intimal collagen [PDF]
, 2020 This study aimed to determine whether coffee consumption affects the structure of coronary arterial wall and protects against coronary artery disease (CAD) in atherosclerotic rat model induced by periodontitis. Rats (n=21) were divided into three groups (
Susilawati, I.D.A., +9 more
core +2 more sources
Characterization of active-aroma wheel in contemporary coffee processes via gas chromatography–olfactometry, and sensory perspective [PDF]
, 2023 This research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effectively used to tailor made fermentation processes.
Wanphen Jitjaroen +5 more
core +2 more sources
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Foods, 2023 Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to ...
Amanda Luísa Sales +8 more
doaj +1 more source
Lactic acid bacteria diversity and dynamics in colombian coffee fermentation [PDF]
, 2023 Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages.
Piraneque-Gambasica, Nelson +5 more
core +2 more sources