Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Chahan, Yeretzian"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The impact of particle size distribution of coffee grounds on espresso extraction was explored. Finely ground coffee for espresso has a characteristically bimodal particle size distribution. For a given median grind size, different grinding
Externí odkaz:
https://doaj.org/article/48c3dfed63ae47b7942dd8766c7d56a8
Autor:
Rafael Dias, Patrícia Valderrama, Paulo Março, Maria Scholz, Michael Edelmann, Chahan Yeretzian
Publikováno v:
Beverages, Vol 9, Iss 1, p 21 (2023)
Infrared-photoacoustic spectroscopy (IR-PAS) and partial least squares (PLS) were tested as a rapid alternative to conventional methods to evaluate the proportion of coffee defects in roasted and ground coffees. Multiproduct multivariate calibration
Externí odkaz:
https://doaj.org/article/5ffac3ceb4254d14933e3db963f3cff0
Autor:
Dieter Eibl, Trond Heldal, Sebastian E.W. Opitz, Chahan Yeretzian, Sven Hirsch, Stefan Stübinger, Gilles Richner, Nik Keel, Senta Walton, Martin Bachmann, Regine Eibl, Martin Sievers, Christian Adlhart
Publikováno v:
CHIMIA, Vol 75, Iss 3 (2021)
When the SARS-CoV-2 pandemic started,[1] science came to the immediate attention of the broad public. People and politicians were hanging on every word of medical doctors, virologists, molecular biologists, data scientists and many others in the hope
Externí odkaz:
https://doaj.org/article/e5a496308a4845ceaf575651b8fe9f0a
Publikováno v:
Coffee Science. 17:1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5307a09638efeb9306575a6acf938ad2
https://doi.org/10.25186/.v17i.2027
https://doi.org/10.25186/.v17i.2027
Autor:
Christian Berchtold, Umberto Piantini, Denis Prim, Cyril Portmann, Samuel Roth, Jean-Manuel Segura, Olivier Vorlet, Chahan Yeretzian, Mathieu Zollinger, Marc E. Pfeifer, Olivier Nicolet, Jean-Pascal Bourgeois, Verena Christen, Michal Dabros, Caspar Demuth, Anika Hoffmann, Franka Kalman, Susanne Kern, Nadia Marcon, Götz Schlotterbeck
Publikováno v:
CHIMIA, Vol 74, Iss 7-8 (2020)
Numerous projects and industrial and academic collaborations benefit from state-of-the-art facilities and expertise in analytical chemistry available at the Swiss Universities of Applied Sciences. This review summarizes areas of expertise in analytic
Externí odkaz:
https://doaj.org/article/ca5b2afed8924e66bf45a989eedbae0e
Autor:
Rafael Carlos Eloy Dias, Patrícia Valderrama, Paulo Henrique Março, Maria Brigida Dos Santos Scholz, Michael Edelmann, Chahan Yeretzian
Publikováno v:
Data in Brief, Vol 20, Iss , Pp 242-249 (2018)
This article contains data related to the research article entitled “Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy” (Dias et al., 2018) [1]. A method potentially able for assessing th
Externí odkaz:
https://doaj.org/article/af47366de1124a498c383f536367b461
Publikováno v:
Food and Bioprocess Technology. 14:1857-1871
Roasted coffee oil (RCO) is rich in volatile organic compounds (VOCs), but the VOCs’ volatility and the presence of unsaturated fatty acids make RCO unstable. The microencapsulation process can extend RCO properties by transforming the liquid RCO i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dc956ccd8c99581342960f9a3bd5745
https://doi.org/10.1007/s11947-021-02683-2
https://doi.org/10.1007/s11947-021-02683-2
Autor:
Sebastian E. W. Opitz, Samo Smrke, Bernard A. Goodman, Marco Keller, Stefan Schenker, Chahan Yeretzian
Publikováno v:
Foods, Vol 3, Iss 4, Pp 586-604 (2014)
Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adapt
Externí odkaz:
https://doaj.org/article/db56d81f1ea34eefa468174e0250cc58
Autor:
Louise Emy Kurozawa, Samo Smrke, Marcelo Caldeira Viegas, Fabio Yamashita, Rodolfo Campos Zanin, Chahan Yeretzian
Publikováno v:
European Food Research and Technology. 247:865-878
This work evaluated the use of roasted coffee oil (RCO) and the effects of ultrasound (US)-assisted emulsification on RCO-in-water emulsion properties, the changes in the composition of volatile organic compounds (VOCs) of roasted coffee aroma during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be3195b6fa5c15f91f3c710280164bb9
https://doi.org/10.1007/s00217-020-03670-1
https://doi.org/10.1007/s00217-020-03670-1
Autor:
Chahan Yeretzian, Anja Rahn
Publikováno v:
Food Chemistry. 272:514-522
This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca64cd7ebd9698dd389ae3071d3d1938
https://doi.org/10.1016/j.foodchem.2018.08.078
https://doi.org/10.1016/j.foodchem.2018.08.078