Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Rafał Matejuk"'
Autor:
Magdalena Zarebska, Natalia Stanek, Krzysztof Barabosz, Anna Jaszkiewicz, Renata Kulesza, Rafał Matejuk, Dariusz Andrzejewski, Łukasz Biłos, Artur Porada
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postha
Externí odkaz:
https://doaj.org/article/e9eba68e77bc494f90e94f712a664ff8
Autor:
Natalia Stanek, Magdalena Zarębska, Łukasz Biłos, Krzysztof Barabosz, Ewa Nowakowska-Bogdan, Izabela Semeniuk, Justyna Błaszkiewicz, Renata Kulesza, Rafał Matejuk, Krzysztof Szkutnik
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact time
Externí odkaz:
https://doaj.org/article/644cd3de7c7c4fb4bf258466549abde7
Autor:
Anna Jaszkiewicz, Artur Porada, Krzysztof Barabosz, Dariusz Andrzejewski, Natalia Stanek, Magdalena Zarębska, Rafał Matejuk, Łukasz Biłos, Renata Kulesza
Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postharvest tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d9716c1891cad03f750af96596630a9
http://repolis.bg.polsl.pl/Content/75367/REPO-84687_Zarebska-Magdalena_2022.pdf
http://repolis.bg.polsl.pl/Content/75367/REPO-84687_Zarebska-Magdalena_2022.pdf
Autor:
Krzysztof Barabosz, Justyna Błaszkiewicz, Izabela Semeniuk, Rafał Matejuk, Krzysztof Szkutnik, Magdalena Zarębska, Łukasz Biłos, Natalia Stanek, Renata Kulesza, Ewa Nowakowska-Bogdan
Publikováno v:
Scientific Reports
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and lon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7769f4df374c7fbbc1b43a2224fd82a
http://europepmc.org/articles/PMC8560948
http://europepmc.org/articles/PMC8560948