Results 21 to 30 of about 9,855 (236)
Biomolecules, 2021 Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded.
Barbara Prandi +11 more
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Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
core +2 more sources
Peran Pemuda Dalam Pengembangan Usaha Kopi Di Kawasan Wisata Simarjarunjung
Perspektif: Jurnal Ilmu-ilmu Sosial, 2021 This study is to analyze the role of youth in developing their knowledge of the coffee business to attract tourists to visit the Siamrjarunjung Tourism Area and its surroundings and introduce Simalungun coffee to a wider area so that it is generally ...
Shofwan Al Faroqy Hasibuan +2 more
doaj +1 more source
Antioxidants, 2020 There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is
Mesfin Haile +2 more
doaj +1 more source
Roasted coffee beans characterization through optoelectronic color sensing [PDF]
, 2023 The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different ...
Leal-Lara, Daniel-David +2 more
core +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 +1 more source
Foods, 2023 Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee.
Linfen Zhao +5 more
doaj +1 more source
Kasugamycin influence on bacterial blight of coffee and on green coffee beans physicochemical quality [PDF]
, 2018 Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee caused by the bacterium <em> ...
Paula Tristão Santini +2 more
core +4 more sources
Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi
Jurnal Agro Industri Perkebunan, 2023 Robusta coffee is known for its bitter taste and stronger aroma compared to arabica coffee. Additionally, robusta coffee has a higher caffeine content.
Ayu Widyasari +2 more
doaj +1 more source
Dust Exposure and Chronic Respiratory Symptoms Among Coffee Curing Workers in Kilimanjaro: A Cross Sectional Study. [PDF]
, 2011 Coffee processing causes organic dust exposure which may lead to development of respiratory symptoms. Previous studies have mainly focused on workers involved in roasting coffee in importing countries.
Bråtveit, Magne +13 more
core +1 more source