Results 181 to 190 of about 2,009,439 (236)

Flavor modulation of fermented degummed coffee beans by ultrasound and ultra-high pressure: metabolomic and volatile profiles. [PDF]

Ultrason Sonochem
Wang Z, Li C, Zhou Y, Xie Q, Dai J, Liu J, Tian Y, Tao L.   +7 more
europepmc   +1 more source

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.

Food Res Int, 2018
Caporaso N, Whitworth MB, Grebby S, Fisk ID.   +3 more
europepmc   +1 more source

How Domestic Demand Drives Coffee Export-Basket Upgrading: Pathways to Agri-Food System Transformation. [PDF]

Foods
Hu Y, Xie Y.
europepmc   +1 more source

Prospects for improvement of coffee quality and stress resilience using genomic and genetic resources. [PDF]

Front Plant Sci
Rajkumar MS, Laughlin DA, Echeverría-Beirute F, Norton RD, Mandadi KK.   +4 more
europepmc   +1 more source

Chlorogenic Acid Content of Green Coffee Beans

, 1982
openaire   +1 more source

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Modulation of Coffee Aroma via the Fermentation of Green Coffee Beans With Rhizopus oligosporus: I. Green Coffee

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, Liang Wei Lee, Philip Curran   +2 more
exaly   +3 more sources

Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans

Food Research International, 2023
This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, formation of 5-hydroxymethylfurfural (5-HMF), furan, 2- and 3-methylfuran were positively correlated with lipid, sucrose, glutamic acid ...
Ruihong, Dong, Mengting, Zhu, You, Long, Qiang, Yu, Chang, Li, Jianhua, Xie, Yousheng, Huang, Yi, Chen   +7 more
openaire   +2 more sources

Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans

Journal of Food Science, 2007
Defective (triage) coffee beans are beans rejected after grading according to size and colour. These coffee beans represent about 15-20% of coffee production in India but are not utilized for beverages since these affect the quality of brewed coffee.
K Ramalakshmi
exaly   +1 more source

Identification of castor bean allergen in green coffee

Journal of Allergy, 1950
Abstract Castor bean allergen was identified in 3 samples of green coffee dust from different coffee roasting plants. Castor bean allergen was also found in 1 sample of cleaned, green coffee beans from a commercial source. No castor bean allergen was detected in samples of parchment coffee or cleaned, green coffee beans which were produced at a ...
E J, COULSON, J R, SPIES, H, STEVENS
openaire   +2 more sources