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Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract
Toxicon, 2020The aim of this study was to determine the degree of mold contamination and mycotoxin levels in commercially available green coffee products and dietary supplements with green coffee extract. The study included 34 samples from green coffee products: raw beans (n = 16), ground coffee (n = 15) and instant coffee (n = 3), as well as 22 samples from ...
Jan Grajewski +2 more
exaly +3 more sources
Food Chemistry, 2016
Modulation of coffee aroma via the biotransformation/fermentation of different coffee matrices during post-harvest remains sparingly explored despite some studies showing their positive impacts on coffee aroma. Therefore, this is an unprecedented study aimed at modulating coffee aroma via the fermentation of green coffee beans with a food-grade fungus ...
Shao Quan Liu
exaly +3 more sources
Modulation of coffee aroma via the biotransformation/fermentation of different coffee matrices during post-harvest remains sparingly explored despite some studies showing their positive impacts on coffee aroma. Therefore, this is an unprecedented study aimed at modulating coffee aroma via the fermentation of green coffee beans with a food-grade fungus ...
Shao Quan Liu
exaly +3 more sources
Diagnostic Tests in Allergy to Green Coffee
Allergy, 1985Twenty‐two coffee roastery workers with work‐related symptoms of various degree from the eyes, nose or bronchi were tested with partly purified water‐soluble extract from dust of green coffee beans (GCB). Eighteen persons had a positive prick test, eight a positive bronchial provocation test and seven a positive nasal provocation test.
K, Osterman +2 more
openaire +2 more sources
1987
At the coffee production sites (farms and estates), two different main methods of processing are used to obtain intermediate products that will subsequently be treated in exactly the same way to provide the coffee beans of commerce. These methods are dry processing, which produces dried cherry coffee and wet processing, which produces (dry) parchment ...
openaire +1 more source
At the coffee production sites (farms and estates), two different main methods of processing are used to obtain intermediate products that will subsequently be treated in exactly the same way to provide the coffee beans of commerce. These methods are dry processing, which produces dried cherry coffee and wet processing, which produces (dry) parchment ...
openaire +1 more source
1985
Following harvesting, green coffee is prepared from the cherries (or berries) of the coffee tree by a relatively complex series of process steps carried out entirely within the producing countries. Technically, the basic problem to be overcome is to take out the coffee seeds from within the cherry, by removing the various covering layers (see Figure 10.
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Following harvesting, green coffee is prepared from the cherries (or berries) of the coffee tree by a relatively complex series of process steps carried out entirely within the producing countries. Technically, the basic problem to be overcome is to take out the coffee seeds from within the cherry, by removing the various covering layers (see Figure 10.
openaire +1 more source
Chemical and Physical Aspects of Green Coffee and Coffee Products
1985This chapter summarises the vast literature on the composition* of green coffee beans paying particular attention to those components which are peculiar to coffee. The corresponding data are given for roasted beans and where possible for soluble powders.
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Aroma compounds in green coffee
1995Abstract One of the reasons for the worldwide growing coffee consumption is the pleasant flavor of the final coffee beverage. It is well known that the character impact compounds of coffee are not present in the green state but are mainly formed during roasting.
Wilhardi Holscher, Hans Steinhart
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Green Tea, Coffee, and Diabetes
Annals of Internal Medicine, 2006Luca Mascitelli, Francesca Pezzetta
+6 more sources