Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation
Biology and Life Sciences Forum, 2022 The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans.
Kathrin Wirz +4 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 +1 more source
Frontiers in Plant Science, 2022 Coffee (Coffea arabica L.) presents an asynchronous flowering regulated by an endogenous and environmental stimulus, and anthesis occurs once plants are rehydrated after a period of water deficit.
Marlon Enrique López +7 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 +1 more source
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 +1 more source
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
Biology and Life Sciences Forum, 2021 The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Dirk W. Lachenmeier +2 more
doaj +1 more source
Coffee plant diseases affected by nutritional balance [PDF]
, 2023 In recent years, sustainability has become a priority in agricultural production programs throughout Brazilian territory due to the need to ensure food security and environmental quality. Diseases continue to be a factor limiting sustainable agricultural
Adélia Aziz Alexandre Pozza +3 more
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Differences in chemical characteristics due to different roasting of robusta coffee beans [PDF]
, 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
Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder [PDF]
, 2023 The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply method.
Aminullah Aminullah +7 more
core +1 more source
Foods, 2021 The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used ...
Dirk W. Lachenmeier +8 more
doaj +1 more source