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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 ...
Sensory and yield response surface analysis of supercritical CO2 extracted aromatic oil from roasted coffee
(Assn Food Scient Techn IndiaMysoreÍndia, 2001)
Influência dos parâmetros de processo na formação do aroma e sabor indesejado de cereal em café aglomerado
(Universidade Tecnológica Federal do ParanáLondrinaPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-11-08)
The agglomerated instant coffee is the product of the powder instant coffee agglomeration. Its production involves stages of processes whose thermal variations change qualitatively and quantitatively the volatile compounds ...
Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavourCaracterización de compuestos de aroma presentes en un concentrado de recuperación industrial de aromas de café
(Taylor & FrancisAnálisis de ResiduosLondres, Inglaterra, 2021)
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2009)
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, ...
Nanocápsulas de poli (L-ácido lático) contendo óleo de café torrado
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-12-11)
Coffee flavor is a mixture of volatile components found in the oil obtained from the roasted coffee. Soluble coffee loses part of its aroma due to processing conditions which could be reintroduced to the product by the ...
Teste de perfil descritivo quantitativo de aroma e sabor – estudo de caso no café
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-06-23)
Coffee is a noble product of Brazilian agribusiness and occupies a prominent place in the country's development history, whose consumption has become a worldwide habit. The taste and aroma of coffee confer great receptivity ...