Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

Autor: Eliza Kostyra, Katarzyna Król, Daniel Knysak, Anna Piotrowska, Sylwia Żakowska-Biemans, Piotr Latocha

Publikováno v: Applied Sciences, Vol 11, Iss 2, p 529 (2021)

Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumer

Externí odkaz: https://doaj.org/article/d6617716e31e46a5a32af2fb50c90296

Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Autor: Daniel Knysak

Publikováno v: Food Science and Technology, Volume: 37, Issue: 3, Pages: 444-448, Published: 01 JUN 2017
Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0

Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea ar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b0d3f4bff5f41e9349a767f5e2e5057
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300444&lng=en&tlng=en