Results 41 to 50 of about 1,903,955 (239)

Microanalytical Quality of Imported Green Coffee Beans

Journal of Food Protection, 1988
A 3-year national survey was made to determine the sanitary quality of green coffee beans offered for import into the United States. The methods of the Food and Drug Administration's Macroanalytical Procedures Manual were used to analyze samples for mammalian excreta, insect damage and mold. Insect damage was the most frequently encountered defect. The
John S, Gecan, Ruth, Bandler, John C, Atkinson   +2 more
openaire   +2 more sources

FLAVONOIEJS ‘AND OTHER NATURAL ANTIOXIDANTS IN RAW AND ROASTED ARABICA COFFEE BEANS [PDF]

Journal of Food and Dairy Sciences, 2006
Fiavonoids (Rutin. Quercetin, Kaempferol and Isorhamnetin), and other natural antioxidants [Vitamins E and C} contents in two Abyssinian coffee (Berry and Harar beans} which are dominating the coffee market in the Gulf area were determined.
N. Al Bader, M. Tawfik,
doaj   +1 more source

Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater

Foods, 2020
Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated.
Gustavo A. Figueroa Campos, Sorel Tchewonpi Sagu, Pedro Saravia Celis, Harshadrai M. Rawel   +3 more
doaj   +1 more source

Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS

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, Dede Robiatul Adawiyah, Dian Herawati, Dias Indrasti, Nuri Andarwulan   +4 more
doaj   +1 more source

Fermentation of Arabica Coffee Beans Using Ohmic Heating Technology in Producing Specialty Coffee [PDF]

, 2020
Coffee is one of the most important agricultural commodities in global market. Therefore, the quality of coffee beans is certainly an important factor whichnotables in considering taste of coffee, especially on flavor profile.
Mustafa, Arnida, Sumule, Ophirtus, Salengke, Salengke, Muhidong, Junaedi, Syamsia, Syamsia, Zaimar, Zaimar, Reta, Reta   +6 more
core   +1 more source

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 ...
Liu, Chujiao, Yang, Ni, Yang, Qian, Ayed, Charfedinne, Linforth, Robert, Fisk, Ian D.   +5 more
openaire   +2 more sources

The Changes of Kahweol and Cafestol of Arabica Coffee from Bean to Consumption: A Systematic Literature Review

Beverages
The main diterpenes found in coffee, kahweol and cafestol, possess anti-inflammatory, anti-diabetic, and anticancer properties but are also reported to cause hypercholesterolemic effects. Their concentrations are known to be variable in coffee.
A. Ita Juwita, Didah Nur Faridah, Dian Herawati, Nuri Andarwulan, Renata Kazimierczak, Dominika Średnicka-Tober   +5 more
doaj   +1 more source

Species and geographical origin authenticity of green coffee beans using UV–VIS spectroscopy and PLS–DA prediction model

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, Hang My Phung, Le Uyen, Lai Quoc Dat, Lam Gia Ngoc, Nguy Minh Hoang, Tran Kieu Minh Tu, Nguyen Hoang Dung, Chau Tran Diem Ai, Doan Ngoc Thuc Trinh   +9 more
doaj   +1 more source

Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans [PDF]

, 2023
The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting.
Suud, Hasbi Mubarak
core   +1 more source

An Analysis of Seasonal Demand for Coffee Beans [PDF]

, 2023
This study analyzes the demand for coffee green beans from the top five countries based on the amount of domestic imports using the Linear Approximated Almost Ideal Demand System (LA/AIDS).
Joo, Joonhyung
core   +1 more source