Evaluation of exposures and respiratory health at a coffee roasting and packaging facility. [PDF]
, 2018 In February 2016, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from the management of a coffee roasting and packaging facility.
core +11 more sources
Stability of the color of roasted coffees stored in different packaging [PDF]
Coffee ScienceThe aim of this study was to evaluate the color behavior (L* and Ag) and the stability of melanoidin molecules in roasted coffees with different roasting levels, types of packaging and storage conditions.
Laís de Oliveira Silva +6 more
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Evaluation of exposures and respiratory health at a coffee roasting and packaging facility.
, 2017 In September 2015, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health (NIOSH) received a request from the management of a coffee roasting and packaging facility regarding concerns about exposures to and ...
core +6 more sources
CRITICAL SUCCESS FACTORS OF JAVA PREANGER COFFEE CHAIN IN BANDUNG REGENCY [PDF]
AGRISE, 2018 The Purpose of this research is to identify and analyse the critical success factor of Java Preanger Coffee in achieving Competitive advantage. The method of these research is using qualitative methode using critical success factor analysis.
Taufik Perdana Putra +2 more
doaj +2 more sources
Carbon footprint of coffee production: the case study of Indian Robusta coffee [PDF]
Energy NexusCoffee processing encompasses the conversion of coffee cherries into marketable products, including the removal of outer layers to produce green coffee and, in extended chains, their roasting into roasted coffee, and grinding into ground coffee ...
Sandra P. Iglesias +9 more
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Evaluation of exposures at a coffee roasting, flavoring, and packaging facility.
, 2020 The Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health effects from exposure ...
openaire +2 more sources
Evaluation of exposures at a coffee roasting, flavoring, and packaging facility.
, 2019 In February 2018, the Health Hazard Evaluation Program of the National Institute for Occupational Safety and Health received a request from management at a coffee roasting, flavoring, and packaging facility regarding concerns about potential health ...
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Jurnal Pengabdian UNDIKMAThis community service program aims to improve product quality and foster product innovation in coffee processing through the introduction of coffee roasting technology and the development of drip bag coffee products for Blego Pak Mul Coffee MSME.
Isti Khomah, Kusnandar, Nuning Setyowati
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Case Report: Flavoring-Related Lung Disease in a Coffee Roasting and Packaging Facility Worker With Unique Lung Histopathology Compared With Previously Described Cases of Obliterative Bronchiolitis [PDF]
Frontiers in Public Health, 2021 Occupational exposure to diacetyl, a butter flavor chemical, can result in obliterative bronchiolitis. Obliterative bronchiolitis is characterized by exertional dyspnea, fixed airflow obstruction, and histopathologic constrictive bronchiolitis, with ...
R. Reid Harvey +7 more
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, 2020 Physicians at a university medical center diagnosed obliterative bronchiolitis, a serious, often disabling lung disease, in five former employees of the coffee roasting, flavoring, and packaging facility.
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