Espresso coffees, caffeine and chlorogenic acid intake: potential health implications [PDF]
, 2012 HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold differences in the caffeoylquinic acid:caffeine ratio.
Ashihara +13 more
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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
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Jurnal Teknik Pertanian Lampung, 2020 Wiliam Edison tipe W600i roasting machine has the disadvantages of uncontrolled fuel gas pressure and the exhaust systems that was not optimal to suck out the smoke and the burned coffee husk in the roasting room.
Ahmad Thoriq +3 more
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Kuangchan zonghe liyong, 2022 Siderite is an important iron ore resource in China. Suspension magnetization roasting is an effective method to deal with complex refractory iron ores.
Chao Chen +4 more
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UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]
, 2017 A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R. +3 more
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Study on Digestion of Low Grade High Silica Bauxite by Static Roasting
Kuangchan zonghe liyong, 2023 Aiming at the problem of poor digestion performance of alumina from low-grade high-silica bauxite, the low-temperature static roasting and digestion process was used to investigate the effects of roasting temperature, roasting time and ore size on the ...
Changxi Ma +3 more
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Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods [PDF]
, 2010 The OTA content of 30 roasted coffees purchased in French supermarkets was evaluated by two validated different methods: one using immunoaffinity column (IAC) clean-up after alkaline extraction; the second using toluene extraction under acidic conditions.
Tozlovanu, Mariana +1 more
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Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian
Jurnal Teknologi dan Industri Pertanian Indonesia, 2014 The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications.
Yanti Meldasari Lubis +3 more
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Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees [PDF]
, 2015 The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane.
Baroni, María Verónica +7 more
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Effect of Variable-Temperature Roasting on the Color, Tenderness, Heterocyclic Amine and Polycyclic Aromatic Hydrocarbon Contents of Xinjiang Nang Pit-Roasted Lamb Meat [PDF]
Shipin Kexue, 2023 Objective: The purpose of this study was to optimize the roasting process for Xinjiang Nang pit-roasted lamb meat and explore the effects of variable-temperature roasting on the roasting loss percentage, color, tenderness, and heterocyclic aromatic amine
WEI Jian, WANG Li, LIU Fei, XU Zequan, MA Xin, WANG Zirong
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