Microstructural Modification and Sorption Capacity of Green Coffee Beans

Autor: Weixue Dong, Yutaka Kitamura, Mito Kokawa, Taroh Suzuki, Rasool Khan Amini

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

Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans

Autor: Na Zhao, Mito Kokawa, Rasool Khan Amini, Weixue Dong, Yutaka Kitamura

Publikováno v: Foods, Vol 12, Iss 13, p 2622 (2023)

Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee bea

Externí odkaz: https://doaj.org/article/8c7de3697eb644d2a922df7a356f51c5

Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Autor: Rasool Khan Amini, Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa

Publikováno v: Foods, Vol 8, Iss 8, p 339 (2019)

In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by

Externí odkaz: https://doaj.org/article/3746c004525848939d3fc1e1b8c33131

A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions

Autor: Shinichiro Hatakeyama, Toshiyoshi Kawaguchi, Takuya Yamaguchi, Daisho Yoshihara, Kana Takahashi, Masayuki Akiyama, Reiko Koizumi, Kazuhiro Miyaji, Yasuhiro Takeda, Mito Kokawa, Yutaka Kitamura

Publikováno v: Food Science and Technology Research. 29:197-209

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4ef47820c07147d619fd54e9b148eb4
https://doi.org/10.3136/fstr.fstr-d-22-00176

Physical characteristics and flavor releases of spice pastes processed by micro wet milling. (English)

Autor: Natsumi Ogawa, Thi Bao Chau Bui, Makoto Kobayashi, Miyako Kusano, Mito Kokawa, Yutaka Kitamura

Publikováno v: Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi; 2023, Vol. 70 Issue 12, p575-582, 8p