Results 121 to 130 of about 9,855 (236)
Proteins: Structure, Function, and Bioinformatics, Volume 94, Issue 8, Page 1458-1484, August 2026.ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal +3 more
wiley +1 more source
The Effect of Extraction Methods on Phytochemicals and Biological Activities of Green Coffee Beans Extracts. [PDF]
Plants (Basel), 2023 Gligor O +9 more
europepmc +1 more source
Ocratoxin A determination in green and roasted coffee beans [PDF]
, 2014 The experiments was done in LUHS VA in the Animal Welfare Reaserch Laboratory. The aim of this study were to determinate ochratoxin A amounts in green and roasted coffee beans. Samples were taken from two coffee roasters companies in Lithuania.
Skripkienė, Irmina
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Political Psychology, Volume 47, Issue 4, August 2026.Abstract When are identity‐based groups harmful to democracy? We argue that identity‐based groups become harmful to democracy when they engage in and promote victimized majority narratives—portraying the majority as being removed from power and sidelined by minority groups.
Nathanael Gratias Sumaktoyo +1 more
wiley +1 more source
Impact of agro-forestry systems on coffee yield, coffee plant morphology, physical and chemical attributes of green coffee beans and aroma generation of roasted coffee beans [PDF]
A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisting ...
XU, SU
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Rapid and direct analysis of coffee beans (green and roasted) and online monitoring of coffee roasting by SIFT-MS: focus on volatile aldehydes [PDF]
, 2018 Introduction: Aroma of coffee beans (Coffea arabica) contributes to its quality evaluation and its origin tracing. The part of coffee aroma such as volatile aldehydes is linked directly to volatile organic compounds (VOCs) naturally occurring in green ...
Navarini, L. +4 more
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Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 729-739, July 2026.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
AgriEngineeringCoffee post-processing drying eliminates moisture content, reduces fungal and microbe growth, and develops unique aroma and flavor compounds. Thai coffee producers use controlled-environment drying (CED) techniques to improve the quality and cupping ...
Sai Aung Moon +3 more
doaj +1 more source
Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee. [PDF]
Curr Res Food Sci, 2023 Wang Y +8 more
europepmc +1 more source
Optimal model‐based design of experiments for parameter precision: Supercritical extraction case
The Canadian Journal of Chemical Engineering, Volume 104, Issue 7, Page 3775-3795, July 2026.Abstract This study investigates the process of chamomile oil extraction from flowers. A parameter‐distributed model consisting of a set of partial differential equations is used to describe the governing mass transfer phenomena in a cylindrical packed bed with solid chamomile particles under supercritical conditions using carbon dioxide as a solvent ...
Oliwer Sliczniuk, Pekka Oinas
wiley +1 more source