Results 151 to 160 of about 9,855 (236)

Supercritical CO₂-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification. [PDF]

J Food Sci Technol, 2021
Barajas-Álvarez P, Castillo-Herrera GA, Guatemala-Morales GM, Corona-González RI, Arriola-Guevara E, Espinosa-Andrews H.   +5 more
europepmc   +1 more source

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4704-4715, July 2026.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme α‐galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐galactosidase (α‐D‐galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Irene Bonino, Yi Liu   +15 more
wiley   +1 more source

Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

Czech Journal of Food Sciences, 2004
: Espresso coffee is becoming more and more fashionable because it offers a great sensory satisfaction. The flavour, the taste and the opaque foam on the top are the fundamental properties for defining the acceptability and quality of an espresso cup ...
F. Bacchini, A. Dagostina, G. Boschin, A. Arnoldi   +3 more
doaj  

PENINGKATAN KAPASITAS PRODUKSI ROASTED COFFEE DAN KUALITAS GREEN BEANS COFFEE DI KABUPATEN BREBES (Suatu Agenda Kegiatan) [PDF]

, 2019
The coffee agribusiness activity of Brebes Regency in recent years has increased rapidly. In 2015 the coffee production of Brebes Regency reached 61.61 tons, in 2016 it increased to 201.65 tons and in 2017 it increased again to 495.6 tons.
Sutarmin, Sutarmin, Purwanto, Purwanto, Nur, Ivan Akmal, Umroh, Siti Badiatul, Rastuti, Undri   +4 more
core  

Aroma fingerprinting in green and roasted beans and ground coffee by Proton PTR-ToF-MS [PDF]

, 2016
The research is based on the utilization of the PTR-TOF-MS headspace analysis to distinguish, by VOCs, different matrices in coffee beans. Two species, Coffea arabica and Coffea canephora, contribute to the total production; the commercial value of the ...
Colzi, I, Taiti, C., Mancuso, S., Fiorino, P., MARONE, ELETTRA   +4 more
core  

Optimization of betaine-sorbitol natural deep eutectic solvent-based ultrasound-assisted extraction and pancreatic lipase inhibitory activity of chlorogenic acid and caffeine content from robusta green coffee beans. [PDF]

Heliyon, 2021
Ahmad I, Syakfanaya AM, Azminah A, Saputri FC, Mun'im A.   +4 more
europepmc   +1 more source

GREEN COFFEE BEAN STORAGE IN COOLED ENVIRONMENT

, 2009
A redução da temperatura da massa de grãos, abaixo de 15 ºC tem sido eficiente para reduzir a atividade de água dos grãos e, consequentemente, a atividade de insetos e de fungos. Objetivou-se, com esse trabalho, resfriar a massa dos grãos de café (Coffea arabica L.) cereja descascado, por meio de ar à temperatura ambiente e ar refrigerado. Foram usados
Rigueira, Roberta Jimenez de Almeida, Lacerda Filho, Adílio Flauzino de, Volk, Marcus Bochi da Silva, Cecon, Paulo Roberto   +3 more
openaire   +1 more source

Geographic provenance and environmental growing conditions as factors influencing phytochemical composition of Arabica green coffee beans. [PDF]

Plant Biol (Stuttg)
Pettazzoni I, Benati G, Monari S, De Angelis E, Navarini L, Ferri M, Tassoni A.   +6 more
europepmc   +1 more source