[HTML][HTML] Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods
M Várady, M Grajzer, I Zalewski, J Tauchen… - Applied Food …, 2024 - Elsevier
The composition of fatty acids (FA) and sensory properties of specialty coffees from
Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by …
Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by …
Microorganismos benéficos con potencial agrícola: Una alternativa sostenible para la producción de café y calidad del suelo
N Urgiles-Gómez, P Loján, ME Ávila-Salem… - Cedamaz, 2023 - revistas.unl.edu.ec
La caficultura es una actividad importante en Ecuador ya que se practica en todas las
regiones del país, bajo diferentes pisos altitudinales, tanto en monocultivos como en …
regiones del país, bajo diferentes pisos altitudinales, tanto en monocultivos como en …
Modeling and simulation of coffee mucilage removal in spontaneous fermentation using fuzzy logic
HC Pacco - Procedia Computer Science, 2024 - Elsevier
The research is the modeling and simulation of fermentation with the objective of eliminating
the mucilage (20%) which is the gelatinous layer that covers the coffee cherry seed or …
the mucilage (20%) which is the gelatinous layer that covers the coffee cherry seed or …
[PDF][PDF] Cellulase and protease assisted sugar germination on quality improvement of Robusta coffee in comparison to Arabica coffee
BN Nurubay, Z Abdul Haiyee… - Food …, 2024 - myfoodresearch.com
Arabica and Robusta coffee are the two main coffee tree species that are cultivated around
the world. Premium Arabica coffee is rich in flavour and aroma. Meanwhile, the cheaper …
the world. Premium Arabica coffee is rich in flavour and aroma. Meanwhile, the cheaper …
Chemical and sensory characteristics of Arabica Gayo coffee (Tim-Tim longberry) with different brewing techniques
Tim-Tim is one of the superior varieties of Gayo Arabica coffee. The cupping test method
was used to determine the flavor of the coffee according to the brewing technique. However …
was used to determine the flavor of the coffee according to the brewing technique. However …
Evaluación del autoclavado en la aceptación sensorial y en el perfil volátil de la bebida de café
AV Contreras Puerta - 2024 - alicia.concytec.gob.pe
La calidad de una buena bebida de café se ha expresado como una experiencia agradable
por un conjunto de características como sabor, cuerpo y aroma sin defectos. El sabor sigue …
por un conjunto de características como sabor, cuerpo y aroma sin defectos. El sabor sigue …
Studi Karakteristik Fisikokimia dan Organoleptik Bubuk Kopi dari Biji Cacat Hitam Kopi Robusta dengan Perbedaan Suhu Penyangraian
AP Anggraini, D Damat… - Food Technology and …, 2023 - ejournal.umm.ac.id
This research studied the effect of the level of black coffee bean defects and roasting
temperature on the physicochemical content of coffee powder and the organoleptic content …
temperature on the physicochemical content of coffee powder and the organoleptic content …
[PDF][PDF] Applied Food Research
M Várady, M Grajzer, I Zalewski, J Tauchen… - researchgate.net
The composition of fatty acids (FA) and sensory properties of specialty coffees from
Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by …
Guatemala, Nicaragua, Peru, Ethiopia, Kenya, Burundi, and Rwanda processed by …