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Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach
(2017-05-01)
Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of identifying key compounds (chemical markers) that enable a differentiation ...
Reliable discriminant analysis tool for controlling the roast degree of coffee samples through chemical markers approach
(2017-05-01)
Roasting is one of the most influencing stages of coffee processing. Accordingly, a discriminant analysis (DA) was carried out with the objective of identifying key compounds (chemical markers) that enable a differentiation ...
A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy
(2017-04-01)
This paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting ...
Análisis del proceso de torrefacción para la obtención de un grano de café pretostado
(2021)
El proceso está dirigido a cafés de alta calidad (gourmet) como los microlotes de cafés diferenciados, así que un café especial puede presentar una alternativa para beber café recién tostado. El objetivo fue analizar el ...
Control of coffee samples quality: Geographic and roasting factors
(2016-01-01)
The quality control of coffee and related products needs to consider several factors that are known to play important roles in the final organoleptic characteristics perceived by the consumers. The aroma exhibited by a ...
Soluble albumin and biological value of protein in cocoa (Theobroma cacao L.) beans as a function of roasting time
(Inst Food TechnologistsChicagoEUA, 2005)
Detecção de adulteração de café torrado e moído com cevada pelo perfil cromatográfico de voláteis
(Universidade Federal de Minas GeraisUFMG, 2007-02-28)
The objective of this work was the characterization of the volatile profile of roasted coffee and barley by gas chromatography/mass spectrometry, aiming at the discrimination and detection of adulteration of roasted coffee ...
Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to ...
Optimization of the roasting of robusta coffee (C-canephora conillon) using acceptability tests and RSM
(Elsevier Sci LtdOxfordInglaterra, 2001)