Results 21 to 30 of about 349 (118)

Health hazard evaluation report: evaluation of exposures and respiratory health at two coffee roasting and packaging facilities. [PDF]

, 2018
In October 2015, the National Institute for Occupational Safety and Health received a management request for a health hazard evaluation at two coffee processing facilities regarding concerns about exposures to and health effects from diacetyl and 2,3 ...
openaire   +2 more sources

An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging

Applied Sciences
The scientific community’s interest in finding an alternative to the term “wastes” for coffee by-products is steadily increasing. The substantial presence of polyphenols, caffeine, and tannins in these wastes could result in the contamination of water ...
Argyri-Ioanna Petaloti, Anastasia Valtopoulou, Christina Gkogkou, Dimitris S. Achilias   +3 more
doaj   +2 more sources

Evaluation of exposures and respiratory health at a coffee roasting, flavoring, and packaging facility.

, 2018
In February 2017, 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 ...
openaire   +2 more sources

Evaluation of exposures and respiratory health at a coffee roasting and packaging facility.

, 2019
In May 2016, the National Institute for Occupational Safety and Health's (NIOSH) Health Hazard Evaluation Program received a request from management of a coffee roasting and packaging facility regarding concerns about exposures to and health effects from
openaire   +2 more sources

Coffee: Lighting Its Complex Ground Truth and Percolating Its Molecular Brew [PDF]

Beverages
Coffee is one of the most widely traded commodities worldwide and its popularity is only increasing. The International Coffee Organisation (ICO) reported a 6% increase in global production in 2020 to 10.5 million tonnes.
Róża Paterek, Sive Geoghegan, Bernadette S. Creaven, Aoife Power   +3 more
doaj   +2 more sources

Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee roasting and packaging facility and associated caf�.

, 2018
In January 2016, the National Institute for Occupational Safety and Health's Health Hazard Evaluation Program received a request from the management of a coffee roasting and packaging facility and associated coffee caf\ue9 regarding concerns about ...
openaire   +2 more sources

Effects of different coffee storage methods on coffee freshness after opening of packages [PDF]

, 2022
The aroma of freshly roasted coffee is one of its most enticing but also ephemeral qualities. Coffee aroma starts deteriorating after roasting, and appropriate packaging and storage are needed to preserve its freshness.
Smrke, Samo, Yeretzian, Chahan, Adam, Jan, Mühlemann, Samuel, Lantz, Ingo   +4 more
core   +1 more source

Case Study: Efficacy of Engineering Controls in Mitigating Diacetyl and 2,3-Pentanedione Emissions During Coffee Grinding

Frontiers in Public Health, 2022
Exposure to elevated levels of diacetyl in flavoring and microwave popcorn production has been associated with respiratory impairment among workers including from a severe lung disease known as obliterative bronchiolitis.
Marcia L. Stanton, Tia L. McClelland, Michael Beaty, Anand Ranpara, Stephen B. Martin   +4 more
doaj   +1 more source

Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types

Foods, 2022
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting.
Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Rattapon Saengrayap   +3 more
doaj   +1 more source

Explorating and Reconstructing the Indegeneus Knowledge of Coffee Processing in Kerinci as a Learning Resources [PDF]

, 2023
This research aims to exploring and reconstructing of indigenous knowledge of coffee processing in Kerinci into scientific knowledge. This research was qualitative using ethnoscience approach. The research was carried out at Coffee Nur Kerinci.
Kurniawan, Wawan, Jufrida, Jufrida, Basuki, Fibrika Rahmat, Milyani, Vetty   +3 more
core   +2 more sources