Zobrazeno 1 - 10
of 421
pro vyhledávání: '"Espresso coffee"'
Autor:
Andrea Romano, Luca Cappellin, Sara Bogialli, Paolo Pastore, Luciano Navarini, Franco Biasioli
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10272 (2022)
This work presents in vitro and in vivo aroma release analysis of three espresso coffees carried out by PTR-ToF-MS headspace and nosespace analysis, respectively. The products were C. arabica coffees prepared using an espresso coffee machine: a low-c
Externí odkaz:
https://doaj.org/article/351240a9fe7241afb2e589bae8e31bd9
Publikováno v:
Chemosensors, Vol 10, Iss 10, p 421 (2022)
This paper assesses a custom single-type electronic nose (eNose) applied to differentiate the complex aromas generated by the caffeinated and decaffeinated versions of one encapsulated espresso coffee mixture type. The eNose used is composed of 16 si
Externí odkaz:
https://doaj.org/article/98734a430b074cd4b66a3b996a6950fe
Akademický článek
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Autor:
Simone Angeloni, Ahmed M. Mustafa, Doaa Abouelenein, Laura Alessandroni, Laura Acquaticci, Franks Kamgang Nzekoue, Riccardo Petrelli, Gianni Sagratini, Sauro Vittori, Elisabetta Torregiani, Giovanni Caprioli
Publikováno v:
Molecules, Vol 26, Iss 13, p 3856 (2021)
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma
Externí odkaz:
https://doaj.org/article/b154e9d49cdf4f94b2b5159d76029b70
Akademický článek
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Akademický článek
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Autor:
Guido R. Lopes, Sílvia Petronilho, Andreia S. Ferreira, Mariana Pinto, Claúdia P. Passos, Elisabete Coelho, Carla Rodrigues, Cláudia Figueira, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 10, p 2508 (2021)
Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile c
Externí odkaz:
https://doaj.org/article/c4827abff0634884b359e34e514073ed
Autor:
Franks Kamgang Nzekoue, Laura Alessandroni, Giovanni Caprioli, Gulzhan Khamitova, Luciano Navarini, Massimo Ricciutelli, Gianni Sagratini, Alba Nácher Sempere, Sauro Vittori
Publikováno v:
Beverages, Vol 7, Iss 3, p 61 (2021)
This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples p
Externí odkaz:
https://doaj.org/article/06de11bc318d4323b9ff97e8cebf5149
Autor:
Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 2, p 378 (2021)
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, bre
Externí odkaz:
https://doaj.org/article/000e1ff64b804b529e1cbb6dfc2da38d
Autor:
Veronica Lolli, Animesh Acharjee, Donato Angelino, Michele Tassotti, Daniele Del Rio, Pedro Mena, Augusta Caligiani
Publikováno v:
Molecules, Vol 25, Iss 5, p 1166 (2020)
Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted
Externí odkaz:
https://doaj.org/article/0f859b9626b7497b8cecafbb5c875242