Results 21 to 30 of about 2,009,439 (236)
Ochratoxin A-producing Aspergilli in Vietnamese green coffee beans [PDF]
Letters in Applied Microbiology, 2007 To determine the incidence and severity of infection by ochratoxin A (OA)-producing fungi in Vietnamese green coffee beans.Aspergillus carbonarius, A. niger and yellow Aspergilli (A. ochraceus and related species in section Circumdati) were isolated by direct plating of surface-disinfected Robusta (65 samples) and Arabica (11 samples) coffee beans from
Leong, S. +5 more
openaire +4 more sources
THE CHEMICAL CHARACTERISTICS OF ARABICA AND ROBUSTA GREEN COFFEE BEANS FROM GEOPARK RINJANI, INDONESIA [PDF]
Biotropia: The Southeast Asian Journal of Tropical Biology, 2023 Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma.
Zainuri +6 more
doaj +2 more sources
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
doaj +2 more sources
Foods, 2023 Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans ...
Na Zhao +4 more
doaj +2 more sources
Enhancing Robusta Coffee Aroma by Modifying Flavour Precursors in the Green Coffee Bean [PDF]
Food Chemistry, 2019 This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar solutions (glucose, fructose, sucrose) were used to pre-treat Robusta coffee beans with the aim to modify the concentration ...
Ian Fisk, Charfedinne Ayed
exaly +3 more sources
Journal of Food Quality, 2018 This study assessed the functionality and consumer acceptance of yeast fermented coffee beans. Green coffee beans were fermented for 24 h with three different yeast strains to increase functionality. The yeast fermentation was effective in fortifying the
Han Sub Kwak, Yoonhwa Jeong, Misook Kim
doaj +2 more sources
Food Chemistry Advances, 2023 Coffee with different regions and species tends to have different chemical compositions and, therefore, gains variable commercial values. This means that the authenticity of green coffee beans, the raw material for coffee beverages, is necessary for ...
Nguyen Minh Quan +9 more
doaj +2 more sources
Influence of Altitudes of Coffee Plants on the Alkaloids Contents of Green Coffee Beans [PDF]
SSRN Electronic Journal, 2019 The objective of this study was to find out the influence of altitude of coffee plant and soil pH and organic carbon on alkaloid contents of green coffee beans. The alkaloids content of 54 green coffee beans samples collected from coffee plants in Sidama, Illubabor, Jimma, Wellega and Gedeo in southern region of Ethiopia grown at different altitudes ...
Mulu Gebrekidan +5 more
openaire +3 more sources
Site-Specific Color Features of Green Coffee Beans [PDF]
CoRRCoffee is one of the most valuable primary commodities. Despite this, the common selection technique of green coffee beans relies on personnel visual inspection, which is labor-intensive and subjective. Therefore, an efficient way to evaluate the quality of beans is needed. In this paper, we demonstrate a site-independent approach to find site-specific
Shu-Min Tan +2 more
openaire +4 more sources
International Journal of Food Science, 2023 Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process ...
Yulianti Yulianti +4 more
doaj +2 more sources