Development of new analytical methods for the determination of caffeine content in aqueous solution of green coffee beans [PDF]
Chemistry Central Journal, 2017 Background This study was conducted to develop fast and cost effective methods for the determination of caffeine in green coffee beans. In the present work direct determination of caffeine in aqueous solution of green coffee bean was performed using FT ...
Blen Weldegebreal +2 more
doaj +2 more sources
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans [PDF]
Molecules, 2018 The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans.
Wenjiang Dong +5 more
doaj +2 more sources
Metabolite profiles of green leaves and coffee beans as predictors of coffee sensory quality in Robusta (Coffea canephora) germplasm from the Democratic Republic of the Congo [PDF]
Applied Food ResearchResearch on the chemical composition of coffee beans and its correlation with sensory quality is advancing, but the metabolites in coffee leaves have often been overlooked.
Robrecht Bollen +11 more
doaj +2 more sources
Nondestructive Classification Analysis of Green Coffee Beans by Using Near-Infrared Spectroscopy [PDF]
Foods, 2019 Near-infrared spectroscopy (NIRS) is a powerful tool for the nondestructive evaluation of organic materials, and it has found widespread use in a variety of industries. In the food industry, it is important to know the district in which a particular food
Naoya Okubo, Yohei Kurata
doaj +2 more sources
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction During Accelerated Storage [PDF]
Molecules, 2020 Wenjiang Dong, Rongsuo Hu, Xiaoxing Chi
exaly +2 more sources
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
doaj +1 more source
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 +1 more source
Differences in chemical characteristics due to different roasting of robusta coffee beans [PDF]
, 2023 Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process.
Yunianta Yunianta +5 more
core +1 more source
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
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 +1 more source