Zobrazeno 1 - 10
of 413
pro vyhledávání: '"Coffee quality"'
Autor:
Markos Makiso Urugo, Yetenayet B. Tola, Biniam T. Kebede, Onwuchekwa Ogah, Dennis Scott Mattinson
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101549- (2024)
Genetic, geographic, and climatic factors shape the physicochemical and biochemical properties of coffee (Coffea arabica), which in turn shape its sensory complexity. While research has explored these influences individually, the combined impact on s
Externí odkaz:
https://doaj.org/article/2da9a0cde3e849b387186d4894614316
Autor:
Ludmilla Janne Carvalho Ferreira, Isadora Nunes Casé, Pedro Luiz Lima Bertarini, Liliane Maciel de Oliveira, Líbia Diniz Santos
Publikováno v:
Electronic Journal of Biotechnology, Vol 69, Iss , Pp 21-29 (2024)
Background: Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent spontaneous self-induced anaerobic fermentation using samples wit
Externí odkaz:
https://doaj.org/article/b9b08e10b2824195a801654829c62e1f
Autor:
Lison Marie, Jean-Christophe Breitler, Pingdwende Kader Aziz Bamogo, Mélanie Bordeaux, Séverine Lacombe, Maëlle Rios, Marc Lebrun, Renaud Boulanger, Eveline Lefort, Sunao Nakamura, Yudai Motoyoshi, Delphine Mieulet, Claudine Campa, Laurent Legendre, Benoît Bertrand
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-19 (2024)
Abstract Background The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively de
Externí odkaz:
https://doaj.org/article/4ff245b3e2d94ada9a009e691f39ece5
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34378- (2024)
The study aimed to investigate physical characteristics, cup quality, and biochemical content variability among thirty South Ethiopian Arabica coffee genotypes over three locations. The results revealed the existence of statistically significant vari
Externí odkaz:
https://doaj.org/article/f207476431244f7aaa4b2d8bf3a45217
Autor:
Andrea Milena Sánchez-Riaño, Carolina Vega-Oliveros, Wilmer Licerio Ladino-Garzón, Dayana Alejandra Orozco-Blanco, Andrés Felipe Bahamón-Monje, Nelson Gutiérrez-Guzmán, Claudia Milena Amorocho-Cruz
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33508- (2024)
For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I)
Externí odkaz:
https://doaj.org/article/7b8e623089fa4f0785a005740d05701f
Autor:
Nihayatun Nafisah, Ika Noer Syamsiana, Ratna Ika Putri, Wijaya Kusuma, Arwin Datumaya Wahyudi Sumari
Publikováno v:
MethodsX, Vol 12, Iss , Pp 102580- (2024)
Background: Indonesia is one of the coffee producers ranked third in the world in the supply of coffee beans. To maintain competitiveness international market, it is necessary to maintain and improve the quality of coffee beans.Objective: One crucial
Externí odkaz:
https://doaj.org/article/7ff1d38e0aaa4c3b9fd69382046370bd
Autor:
Robrecht Bollen, Lauren Verleysen, Benjamin Ntumba Katshela, Jean-Léon Kambale, Tshimi Ebele, Tom Ruttink, Filip Vandelook, Olivier Honnay, Piet Stoffelen
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe genetic diversity of Robusta coffee (Coffea canephora), a cornerstone in the global coffee industry, remains not fully explored, leading to a significant gap in our understanding of its sensory intricacies. Our study evaluated the sen
Externí odkaz:
https://doaj.org/article/8258fb88608c42ca854755e176368383
Publikováno v:
Plants, Vol 13, Iss 13, p 1853 (2024)
The maturation of Arabica coffee fruits is influenced by both endogenous and external factors. The stage of fruit maturation affects the chemical composition of the beans, which in turn impacts the quality of the coffee beverage. During maturation, t
Externí odkaz:
https://doaj.org/article/7cdb381f8c3d4430beccf98b4ae13c6d
Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches
Autor:
Cinthia de Carvalho Couto, Caroline Corrêa de Souza Coelho, Edna Maria Moraes Oliveira, Susana Casal, Otniel Freitas-Silva
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 231-258 (2023)
ABSTRACTThe presence of impurities in roasted ground coffee interferes with its quality. This Systematic Literature Review (SLR) aimed to identify and evaluate the different types of analytical techniques published in the last 20 years for the detect
Externí odkaz:
https://doaj.org/article/07679c5ec0ea447e9b3db83f7b638fcb
Autor:
Michel Barel
Toute la qualité finale d'un café se joue au cours du traitement post-récolte.Chaque café possède un potentiel de qualité intrinsèque qui dépend de la variété des arbres plantés, du terroir et du savoir-faire agronomique du planteur. Ce po
