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Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
(Trends in Food Science & Technology, 2020-02)
Background
The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.
Scope and approach
This ...
Discriminant analysis for unveiling the origin of roasted coffee samples: A tool for quality control of coffee related products
(2017-03-01)
Coffee quality is highly dependent on geographical factors. Based on the chemical characterization of 25 coffee samples from worldwide provenances and same roasting degree, Discriminant Analysis (DA) was employed to develop ...
Brazilian coffee quality: cultural, microbiological and bioactivity aspects
(World Journal of Research and Review, 2019)
Potential of Laser Induced Breakdown Spectroscopy for analyzing the quality of unroasted and ground coffee
(2017-09-01)
Coffee is an important commodity and a very popular beverage around the world. Its economic value as well as beverage quality are strongly dependent of the quality of beans. The presence of defective beans in coffee blends ...
Interactions between geomorphology and production chain of 2 high-quality coffee in Costa Rica
(2022-04)
High-altitude coffee has an international reputation due to its high quality, especially in countries with a long production history like Costa Rica. Specific geographical characteristics determine the regions where ...
Quality attributes of a high specification product evidences from the speciality coffee business
(Emerald Group Publishing Ltd, 2016)
Purpose - High-specification food products that reach prices or expert reviews above average, results from buyer-supplier engagement in quality management. The purpose of this paper is to identify the main attributes of ...
Authentication of roasted and ground coffee samples containing multiple adulterants using NMR and a chemometric approach
(2020-06-01)
Brazil is still the world's largest producer and exporter of coffee. In order to maximize profits, some producers may add lower cost materials (such as corn, barley, or even coffee husks) to commercial coffee. In view of ...
Effect of Picking Frequency on Yields and Quality of Intensively Managed CoffeeTítulo en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1968)
Coffee adulteration: more than two decades of research
(Taylor and Francis Online, 2015)
Coffee Adulteration: More Than Two Decades Of Research
(Taylor and Francis Ltd., 2016)