Results 41 to 50 of about 2,009,439 (236)

Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry

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, Yanhua Wang, Dongyu Wang, Zejuan He, Jiashun Gong, Chao Tan   +5 more
doaj   +1 more source

Isolation of fungi on DRBC agar from green coffee (GC) beans samples.

, 2021
Isolation of fungi on Dichloran Rose Bengal Chloramphenicol (DRBC) agar from green coffee (GC) beans samples. All green coffee beans samples yielded fungal communities, while none of roasted and soluble coffee samples showed fungal infection.
Samir Jaoua (11624805), Wadha Al Attiya (11624802), Zahoor Ul Hassan (9759642), Roda Al-Thani (540907)   +3 more
core   +1 more source

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, Warkoyo Warkoyo, Mujianto Mujianto   +2 more
doaj   +1 more source

Quality of coffee beans from peeled green fruits after temporary immersion in water [PDF]

Revista Brasileira de Engenharia Agrícola e Ambiental
The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to ...
Ana P. de F. Coelho, Juarez de S. e Silva, Antônio P. S. Carneiro, Evandro de C. Melo, Camilla S. da Silva, Cristiane F. Lisboa   +5 more
doaj   +2 more sources

Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam

Foods, 2020
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on
Ahmad K. Alafeef, Fazilah Ariffin, Musfirah Zulkurnain   +2 more
doaj   +1 more source

GC-MS Metabolite Profiling and Chemometric Analysis of Robusta Green Beans (Bantjah Coffee) [PDF]

Journal of Global Innovations in Agricultural Sciences
In this study, three types of Robusta green bean coffee developed in the Bantjah area were characterized. This study characterized three types of Robusta green coffee beans with potential for development in the Bantjah area.
Fitria Indah Permatasari, Novizar Nazir, Tuty Anggraini   +2 more
doaj   +1 more source

Hygroscopic Properties of Green Coffee Transported by Sea [PDF]

TransNav, 2021
The aim of research was to evaluate the hygroscopic properties of green coffee beans determining its quality during sea transportation. The research material consisted of seven samples of unroasted bean coffee from different countries of origin (Kenya ...
M. Ruszkowska, Przemyslaw Dmowski, Krzysztof Urbanowicz   +2 more
doaj   +1 more source

Evolution of sensory aroma attributes from coffee beans to brewed coffee. [PDF]

, 2011
This study investigated the impact of degree of roasting, grinding, and brewing on the evolution of coffee aroma in green coffee beans from Ethiopia, Hawaii, and El Salvador.
Chambers, Edgar, IV, Natnicha Bhumiratana, Koushik Adhikari, Bhumiratana, Natnicha, Edgar Chambers, Adhikari, Koushik   +5 more
core   +1 more source

Quality assessment of coffee beans through computer vision and machine learning algorithms [PDF]

, 2020
The increasing market interest in coffee beverage, lead coffee growers around the world to adopt more efficient methods to select the best-quality coffee beans.
Araújo, Guilherme, Martins, Rodrigo, Rosas, Jorge, Santos, Fernando, Viana, Lucas, Gonçalves, Juliano   +5 more
core   +1 more source

Study of the Occurrence of Ochratoxin A in Green Coffee Beans

Journal of AOAC INTERNATIONAL, 1974
Abstract Moldy green coffee beans were found to contain Aspergillus ochraceus and detectable levels of ochratoxin A. The official first action method for the detection of ochratoxins in barley, 26.C15–26.C22, was modified for analysis of coffee beans and a number of survey samples of coffee beans were analyzed. A.
C P, Levi, H L, Trenk, H K, Mohr
openaire   +2 more sources