Fast determination of lipid and protein content in green coffee beans from different origins using NIR spectroscopy and chemometrics
M Zhu, Y Long, Y Chen, Y Huang, L Tang, B Gan… - Journal of Food …, 2021 - Elsevier
The chemical compounds including lipid and protein in green coffee beans are important
indicators of the final quality of the coffee products, which are usually determined by time …
indicators of the final quality of the coffee products, which are usually determined by time …
[HTML][HTML] Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
APP Bressani, NN Batista, G Ferreira… - Food Research …, 2021 - Elsevier
Selected yeasts for coffee fermentation are correlated with changes in chemical compounds
and beverage sensory characteristics. This work aimed to evaluate the chemical and …
and beverage sensory characteristics. This work aimed to evaluate the chemical and …
[HTML][HTML] Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil …
According to the newest trends in food waste management, the priority for valorisation of oil
and dairy industry by-products was recognised. New approach of blending side streams of …
and dairy industry by-products was recognised. New approach of blending side streams of …
Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans
N Zhao, M Kokawa, T Suzuki, AR Khan… - Journal of the …, 2024 - Wiley Online Library
Background Yeast and lactic acid bacteria (LAB) play an important part in the post‐harvest
fermentation of coffee. This study applied lab‐scale fermentation to commercial green coffee …
fermentation of coffee. This study applied lab‐scale fermentation to commercial green coffee …
[HTML][HTML] Effect of application of ozone at low-pressure on the technological properties, phenolic compounds, and antioxidant capacity of common beans during storage
The objective of this study was to assess the effects of low-pressure ozone treatment on the
technological quality, phenolic compounds, and antioxidant capacity of common beans …
technological quality, phenolic compounds, and antioxidant capacity of common beans …
[HTML][HTML] Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics
V Tirado-Kulieva, C Quijano-Jara… - Current Research in …, 2024 - Elsevier
Currently, coffee fermentation is visually operated, which results in incomplete or excessive
processes and coffees with undesirable characteristics. In front of it, pH and total soluble …
processes and coffees with undesirable characteristics. In front of it, pH and total soluble …
The effects of Lactobacillus plantarum addition to robusta coffee (Coffea canephora L.) during wet fermentation
YR SWASTI, LAIP LEONG… - Biodiversitas Journal of …, 2024 - smujo.id
Swasti YR, Leong LP, Purwijantiningsih E, Pranata FS. 2024. The effects of Lactobacillus
plantarum addition to robusta coffee (Coffea canephora L.) during wet fermentation …
plantarum addition to robusta coffee (Coffea canephora L.) during wet fermentation …
[PDF][PDF] Isolation, Selection, and Evaluation of Yeast and Lactic Acid Bacteria Starters for Coffee Flavor Modification
Z Na - 2024 - tsukuba.repo.nii.ac.jp
Background: As a worldwide popular agricultural product, coffee price can be determined by
flavor and quality of coffee beans, which can be modified by processing method …
flavor and quality of coffee beans, which can be modified by processing method …
[PDF][PDF] Current Research in Food Science
V Tirado-Kulieva, C Quijano-Jara, H Avila-George… - researchgate.net
Currently, coffee fermentation is visually operated, which results in incomplete or excessive
processes and coffees with undesirable characteristics. In front of it, pH and total soluble …
processes and coffees with undesirable characteristics. In front of it, pH and total soluble …
Evaluación de propiedades químicas del grano de café y características en copa al modificar fermentación en proceso húmedo
KEV Villeda, EAS Dubón… - Ciencia Latina Revista …, 2021 - ciencialatina.org
La región Rainforest Cobán se encuentra dentro de los principales productores de café en
Guatemala; aun así, desde 2012 no ha sido clasificado entre los primeros 30 mejores del …
Guatemala; aun así, desde 2012 no ha sido clasificado entre los primeros 30 mejores del …