Zobrazeno 1 - 10
of 2 583
pro vyhledávání: '"Green coffee"'
Publikováno v:
Diabetology & Metabolic Syndrome, Vol 16, Iss 1, Pp 1-16 (2024)
Abstract Objectives Metabolic syndrome is a cluster of conditions that increases the risk of atherosclerotic cardiovascular diseases. The current study was a randomized, double blind, placebo-controlled study that aimed to determine the impact of gre
Externí odkaz:
https://doaj.org/article/36407ae952bc4258b57f1ceb26ca8c4f
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Yemeni smallholder coffee farmers face several challenges, including the ongoing civil conflict, limited rainfall levels for irrigation, and a lack of post-harvest processing infrastructure. Decades of political instability have affected the
Externí odkaz:
https://doaj.org/article/6f7c6bec6b854a2db9b972abd587f424
Autor:
Asmaa Emad El-Din Mohammed Rashad, Mostafa Abdelwanis Mohamed Abdelaziz, Manar Abdulwaniss Mohammed Abdulaziz
Publikováno v:
Contemporary Oncology, Vol 28, Iss 1, Pp 63-70 (2024)
Externí odkaz:
https://doaj.org/article/a4d763b15f9a4dc093ca2aa227b43491
Publikováno v:
Foods, Vol 13, Iss 21, p 3398 (2024)
To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels shor
Externí odkaz:
https://doaj.org/article/fa40bdfd03a34c20b1b2ef8314b34e95
Autor:
Raima Das, Debmalya Banerjee, Deblu Sahu, Juwairiya Tanveer, Soumik Banerjee, Maciej Jarzębski, Sivaraman Jayaraman, Yang Deng, Hayeong Kim, Kunal Pal
Publikováno v:
Foods, Vol 13, Iss 17, p 2705 (2024)
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp)
Externí odkaz:
https://doaj.org/article/7864d9d1c16e4630a21dc553a878965f
Autor:
Raquel C. Ribeiro, Maria Fernanda S. Mota, Rodrigo M. V. Silva, Diana C. Silva, Fabio J. M. Novaes, Valdir F. da Veiga, Humberto R. Bizzo, Ricardo S. S. Teixeira, Claudia M. Rezende
Publikováno v:
Foods, Vol 13, Iss 16, p 2601 (2024)
Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applie
Externí odkaz:
https://doaj.org/article/93d264ddbcde4e14918962a549b897a8
Publikováno v:
Majalah Obat Tradisional, Vol 28, Iss 2, Pp 132-139 (2023)
Arabica green coffee beans (AGCB) have antioxidant compounds as photo protectors. It’s used to stabilize and increase the SPF value of octyl methoxycinnamate in sunscreen because its effectiveness will be decreased when exposed to UV light. The pur
Externí odkaz:
https://doaj.org/article/ece74ae705904097bface507e42da233
Autor:
A.B.M. Nazmul Islam, Prianka Saha, Md. Emran Hossain, Md. Ahsan Habib, Kaykobad Md. Rezaul Karim, Md. Mahiuddin
Publikováno v:
Global Challenges, Vol 8, Iss 1, Pp n/a-n/a (2024)
Abstract To discharge the colored effluents from industries there needs to be effective and affordable treatment options. Adsorption using reduced graphene oxide (rGO) as an adsorbent is a prominent one. In this study, green coffee bean extract (GCBE
Externí odkaz:
https://doaj.org/article/39d96add17aa46769f87e529750d8d91
Publikováno v:
Current Biomedicine, Vol 2, Iss 1 (2023)
Arabica green coffee bean is the most widely produced coffee bean in Indonesia. Studies have shown that arabica green coffee beans are rich in polyphenols and antioxidants, stimulating immune cell proliferation. This study investigated the immunomodu
Externí odkaz:
https://doaj.org/article/9f1100abc40f4aa9bdbf75d1cf482eef
Autor:
Zainuri, Dewa Nyoman Adi Paramartha, Amira Fatinah, Rini Nofrida, Novia Rahayu, Ines Marisya Dwi Anggraini, Qabul Dinanta Utama
Publikováno v:
Biotropia: The Southeast Asian Journal of Tropical Biology, Vol 30, Iss 3 (2023)
Green coffee beans are also called unroasted coffee beans. The chemical composition of green coffee beans plays a vital role in determining the final product’s aroma. The main objective of this research was to characterize the chemical properties o
Externí odkaz:
https://doaj.org/article/880912c129e04f7b89f59a2f4b489cdf