Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans [PDF]
BMC Chemistry, 2020 Background The fatty acids of green coffee beans are one of the major components that determine the quality of coffee. Fatty acids composition of green coffee beans is affected by soil composition and altitude of coffee plants.
Girmay Tsegay +5 more
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Nondestructive Classification Analysis of Green Coffee Beans by Using Near-Infrared Spectroscopy [PDF]
Foods, 2019 Near-infrared spectroscopy (NIRS) is a powerful tool for the nondestructive evaluation of organic materials, and it has found widespread use in a variety of industries. In the food industry, it is important to know the district in which a particular food
Naoya Okubo, Yohei Kurata
doaj +4 more sources
Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans [PDF]
Frontiers in Nutrition, 2023 Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Costa ...
Su Xu +8 more
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The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis [PDF]
Foods, 2023 Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP ...
Meinilwita Yulia +5 more
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Polyphenol contents of green coffee beans from different regions of Ethiopia
International Journal of Food Properties, 2021 The knowledge of the levels of polyphenols present in green coffee beans from different geographical origins is important to identify beans that can provide better coffee quality.
Bewketu Mehari +5 more
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Microstructural Modification and Sorption Capacity of Green Coffee Beans. [PDF]
FoodsTo enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH1P, SH2P, and SH3P), and 3-levels microwave with puffing (MW45P, MW60P ...
Dong W +4 more
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New fluorescence spectroscopic method for the simultaneous determination of alkaloids in aqueous extract of green coffee beans [PDF]
Chemistry Central Journal, 2018 Background There is no fluorescence spectroscopic method for the determination of trigonelline and theobromine in green coffee beans. Therefore, the objective of this study was to develop a new fluorescence spectroscopic method to determine the alkaloids
Hagos Yisak +2 more
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Evaluation of Renoprotective Effects of Our Locally Grown Green Coffee Beans against Cisplatin-Induced Nephrotoxicity in Swiss Albino Mice [PDF]
International Journal of Nephrology, 2021 Introduction. Nephrotoxicity is the most common and severe side effect of cisplatin. Cisplatin causes nephrotoxicity through free radical production and debilitating cellular antioxidant capacity.
Bati Leta +3 more
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Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans [PDF]
Chemistry Central Journal, 2017 Background This study was conducted to develop fast and cost effective methods for the determination of caffeine in green coffee beans. In the present work direct determination of caffeine in aqueous solution of green coffee bean was performed using FT ...
Blen Weldegebreal +2 more
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Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans [PDF]
Molecules, 2018 The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans.
Wenjiang Dong +5 more
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