Results 191 to 200 of about 9,855 (236)

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
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 ...
Mengting Zhu, You Long, Jianhua Xie
exaly   +3 more sources

Caffeoyltyrosine from green robusta coffee beans

Phytochemistry, 1989
Abstract A component found in commercial green robusta coffee beans from many origins, but particularly characteristic of those from Angola, has been characterised as N -caffeoyltyrosine.
Michael N Clifford
exaly   +2 more sources

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

Polysaccharides of green Arabica and Robusta coffee beans

Carbohydrate Research, 2001
Two independent procedures for the quantitative determination of the polysaccharide content of Arabica Caturra (Coffea arabica var. Caturra) and Robusta ROM (Coffea canephora var. ROM) green coffee beans showed that they both contained identical amounts of polysaccharide.
M, Fischer, S, Reimann, V, Trovato, R J, Redgwell   +3 more
openaire   +2 more sources

CAFFEOYLTRYPTOPHAN FROM GREEN ROBUSTA COFFEE BEANS

Phytochemistry, 1987
Abstract A new compound, caffeoyltryptophan, was isolated from the coffee beans Coffea canephora and its structure was determined by FD mass, IR and 1 H NMR spectroscopy.
Hideko Morishita, Yoshio Takai, Hitoshi Yamada, Fusako Fukuda, Masami Sawada, Hideo Iwahashi, Ryo Kido   +6 more
openaire   +1 more source

Health Benefits of Green Coffee Beans

Applied Medical Research, 2021
Green coffee beans are coffee seeds (beans) of Coffee fruits that have not yet been roasted. The roasting process of coffee beans reduces the amounts of the chemical chlorogenic acid. Therefore, green coffee beans have a higher level of chlorogenic acid compared to roasted coffee beans.
openaire   +1 more source

Fermentation of Germinated Green Coffee Bean with Bifidobacteria

Food Engineering Progress, 2021
In order to find out whether the functionality of germinated green coffee beans can be improved, fermentation studies were conducted using Bifidobacterium animalis (B. animalis), Bifidobacterium bifidum (B. bifidum), and Bifidobacterium breve (B. breve), all of which are beneficial to the human body.
Yeokyeong Kim, Deok-Young Jhon
openaire   +1 more source

A study of the contamination by ochratoxin A of green and roasted coffee beans

Food Additives and Contaminants, 1989
A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 micrograms/kg.
C, Micco, M, Grossi, M, Miraglia, C, Brera   +3 more
openaire   +2 more sources

Organic Compounds in Green Coffee Beans

2015
Abstract Coffee is one of the world's most widely consumed beverages. The components of a cup of coffee that we drink in daily life are derived from green coffee beans. The amount and composition of flavor precursors in green coffee can have a dramatic effect on the quality of the final roasted product. The two most known species of coffee beans are
Feifei Wei, Masaru Tanokura
openaire   +1 more source