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Functional properties of coffee and coffee by-products
(2012-05)
Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but ...
Functional properties of coffee and coffee by-products
(2012-05)
Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but ...
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 ...
Fingerprint and authenticity roasted coffees by 1H-NMR: the Brazilian coffee case
(2018-02-01)
With globalization, it has become necessary to adopt policies to regulate the coffee market, addressing problems including the authenticity and traceability of products. It is therefore important to establish methodologies ...
From coffee industry waste materials to skin-friendly products with improved skin fat levels
(2013-03-01)
Spent coffee grounds (SCG), which are the residue obtained from the treatment of coffee with hot water or steam, can be used for industrial applications, due to the high content in lipids. The cosmetic products might be a ...
Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds
(2016-07-01)
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, ...
Microscopia eletrônica de varredura de grâos de café submetidos a diferentes formas de processamento e secagem
(2013-12-01)
The objective of the present work was to evaluate changes in the structure of coffee beans processed and dried in different ways. The experiment was conducted with two types of processing: dry and wet, and four drying ...