Results 1 to 10 of about 349 (118)

Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages [PDF]

Coffee and Cocoa Research Journal, 2022
Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the ...
Dyah Ayu Savitri, Ayu Puspita Arum, Hasbi Mubarak Suud, Oria Alit Farisi, Susan Barbara Patricia SM, Bambang Kusmanadhi, Denna Eriani Munandar   +6 more
doaj   +3 more sources

The Burden of Respiratory Abnormalities Among Workers at Coffee Roasting and Packaging Facilities [PDF]

Frontiers in Public Health, 2020
Introduction: Respiratory hazards in the coffee roasting and packaging industry can include asthmagens such as green coffee bean and other dust and alpha-diketones such as diacetyl and 2,3-pentanedione that can occur naturally from roasting coffee or ...
Robert Reid Harvey, Randall J. Nett, Mohammed Abbas Virji   +2 more
exaly   +5 more sources

Determinants of Task-Based Exposures to Alpha-Diketones in Coffee Roasting and Packaging Facilities Using a Bayesian Model Averaging Approach

Frontiers in Public Health, 2022
Coffee production workers can be exposed to inhalational hazards including alpha-diketones such as diacetyl and 2,3-pentanedione. Exposure to diacetyl is associated with the development of occupational lung disease, including obliterative bronchiolitis ...
Mohammed Abbas Virji, Ryan F. LeBouf, Xiaoming Liang   +2 more
exaly   +5 more sources

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods, 2021
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds).
Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra, Idalina Gonçalves   +4 more
doaj   +2 more sources

Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities

Foods, 2023
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers’ preferences and requirements is still a challenge.
Xinnan Liu, Hongbo Sun, Xiaojing Leng
doaj   +2 more sources

Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Frontiers in Public Health, 2020
Roasted coffee and many coffee flavorings emit volatile organic compounds (VOCs) including diacetyl and 2,3-pentanedione. Exposures to VOCs during roasting, packaging, grinding, and flavoring coffee can negatively impact the respiratory health of workers.
Caroline Groth, Randall J. Nett, Mohammed Abbas Virji   +2 more
exaly   +3 more sources

Consumption Habits and Brand Loyalty of Belgian Coffee Consumers [PDF]

Foods, 2022
Coffee is usually subjected to a roasting process which is responsible for the formation of aroma and flavours but also of some undesirable compounds such as furan and alkyl furans.
Zouheir Alsafra, Véronique Renault, Gianni Parisi, Georges Scholl, Bruno De Meulenaer, Gauthier Eppe, Claude Saegerman   +6 more
doaj   +2 more sources

The Development of Kapiten’s Coffee in Building the Brand of Pasuruan Regency as an Agropolitan Area/Region

Journal of Indonesian Tourism and Development Studies, 2022
As a city with an identity, it tends to want to be recognized in the national, regional, and global markets either to get surplus value or as a leading brand in the international arena. Efforts to enter there require commercialization.
Mohammad Irsyad Yusuf, Fadillah Putra
doaj   +1 more source

Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

Frontiers in Public Health, 2022
Roasted coffee emits hazardous volatile organic compounds including diacetyl and 2,3-pentanedione. Workers in non-flavored coffee roasting and packaging facilities might inhale diacetyl and 2,3-pentanedione from roasted coffee above occupational exposure
Ryan F. LeBouf, Anand Ranpara, Elizabeth Fernandez, Dru A. Burns, Alyson R. Fortner   +4 more
doaj   +1 more source

Hazard identification and analysis during the production of natural roasted ground coffee according to the principles of HACCP

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
The article identifies and analyzes dangerous factors that may arise during the production of natural roasted coffee, which are an important element for the implementation of permanent procedures of the food safety management system according to the ...
N. Ya. Susol, R. M. Branets
doaj   +1 more source