Results 21 to 30 of about 1,892,412 (299)

Dust Exposure and Chronic Respiratory Symptoms Among Coffee Curing Workers in Kilimanjaro: A Cross Sectional Study. [PDF]

, 2011
Coffee processing causes organic dust exposure which may lead to development of respiratory symptoms. Previous studies have mainly focused on workers involved in roasting coffee in importing countries.
Bråtveit, Magne, Sakwari, Gloria, Mamuya, Simon H D, Moen Bente E, Bente E Moen, Moen, Bente E, Sakwari Gloria, Mamuya Simon HD, Moen, Bente E., Simon HD Mamuya, Magne Bråtveit, Bråtveit Magne, Mamuya, Simon H. D., Gloria Sakwari   +13 more
core   +2 more sources

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, Jitjaroen, Wanphen, Panjai, Lachinee, Daorung Chaisri, Lachinee Panjai, Chaisri, Daorung   +5 more
core   +1 more source

NMR Confirmation and HPLC Quantification of Javamide-I and Javamide-II in Green Coffee Extract Products Available in the Market

International Journal of Analytical Chemistry, 2017
Javamide-I/javamide-II are phenolic amides found in coffee. Recent reports suggested that they may contain several biological activities related to human health.
Jae B. Park
doaj   +1 more source

Optimization of Microencapsulation Process of Green Coffee Extract With Spray Drying Method as a Dietary Supplement. [PDF]

, 2020
Green coffee has high content of chlorogenic acid which is potential to be developed into slimming diet supplement. Microencapsulation was used tomake herbal supplement.
Prihardhini, Tiara Ayu, Pranowo, Dodyk, Perdani, Claudia Gadizza   +2 more
core   +1 more source

Association between green tea and coffee consumption and body iron storage in Japanese men and women: a cross-sectional study from the J-MICC Study Saga

Frontiers in Nutrition, 2023
PurposeThis study examined the association between daily green tea and coffee consumption and body iron stores among Japanese middle-aged and older adults.MethodsThis cross-sectional study used data obtained from 2005 to 2007.
Hinako Nanri, Hinako Nanri, Megumi Hara, Yuichiro Nishida, Chisato Shimanoe, Chiharu Iwasaka, Chiharu Iwasaka, Yasuki Higaki, Keitaro Tanaka   +8 more
doaj   +1 more source

The antibacterial activity of green coffee and Arabica coffee extracts on cariogenic Streptococcus mutans isolated from dental caries: An in vitro study.

مجلة علوم ذي قار, 2019
Background: different plant derived substances are widely used in the prevention of dental caries through their activity on Streptococcus mutans which is considered to be major cariogenic bacteria.
Lammya Kadhum Bakkir
doaj   +4 more sources

Quality of coffee beans from peeled green fruits after temporary immersion in water [PDF]

Revista Brasileira de Engenharia Agrícola e Ambiental
The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to ...
Ana P. de F. Coelho, Juarez de S. e Silva, Antônio P. S. Carneiro, Evandro de C. Melo, Camilla S. da Silva, Cristiane F. Lisboa   +5 more
doaj   +2 more sources

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Antioxidants, 2020
There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is
Mesfin Haile, Hyung Min Bae, Won Hee Kang   +2 more
doaj   +1 more source

Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia

Heliyon, 2020
Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions.
Abrar Sualeh, Kassaye Tolessa, Ali Mohammed   +2 more
doaj   +1 more source

Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

Journal of Applied Sciences and Environmental Management, 2020
The effect of solvent composition on the total polyphenols content of green, roasted coffee and traditional coffee beverage preparation stages (Abol, Tona and Bereka) were studied by UV-Vis spectroscopy.
G Asfaw, M Tefera
doaj   +1 more source