Abstract Purpose of Review Coffee is a very popular drink and an estimated 2.25 billion
cups worldwide are consumed daily. Such popularity of coffee makes it the most consumed …

Coffea (coffee) species are grown in almost all countries along the Equator. Many members
of the genus have a large production history and an important role both in the global market …

Trolox, gallic acid, chlorogenic acid, caffeic acid, catechin, epigallocatechin gallate, and
ascorbic acid are antioxidants used as standards for reaction with chromogenic radicals, 2, 2 …

The objective of this review is to evaluate the influence of six factors on coffee volatiles. At
present, the poor aroma from robusta or low‐quality arabica coffee can be significantly …

Drying is one of the key steps in the coffee production process. It is necessary to dry the
coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this …

Acrylamide is a toxic compound that develops during the roasting process of coffee beans.
According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta …

Objective To investigate the antioxidant activity, total phenolic and total tannin content of the
pericarp and the seed of Coffea benghalensis (C. benghalensis) and Coffea liberica …

As the market demand for button mushrooms is constantly growing, it is important to extend
their shelf-life. Active packaging with built-in active components offers the possibility of …

Coffee, next to water, is the most consumed drink in the world. Coffee contains over 1000
chemical compounds, the most popular of which are caffeine, chlorogenic acid, kahweol …

There is a general unawareness of food crops indigenous to the African continent that have
contributed to Western culture. This under-appreciation is particularly relevant in the current …