Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sara E. Yeager"'
Autor:
Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, Sara E. Yeager, Ashley N. Thompson, Juliet Han, William D. Ristenpart, Jean-Xavier Guinard
Publikováno v:
Foods, Vol 11, Iss 16, p 2440 (2022)
Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter
Externí odkaz:
https://doaj.org/article/8a26435663dc4f378dfc370f8713c004
Autor:
Sara E. Yeager, Mackenzie E. Batali, Lik Xian Lim, Jiexin Liang, Juliet Han, Ashley N. Thompson, Jean‐Xavier Guinard, William D. Ristenpart
Publikováno v:
Journal of food science, vol 87, iss 4
Beverage color significantly affects perceived sensory quality and consumer preference. Although the color of coffee beans is well known to vary strongly with roast level, little work has examined how roast level and brewing conditions affect the col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ec2b22b10ba145703da1497884ba47
https://escholarship.org/uc/item/7dg003c1
https://escholarship.org/uc/item/7dg003c1
Publikováno v:
Critical reviews in food science and nutrition.
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb4230c81ca22a45fe4a99b946340cea
https://pubmed.ncbi.nlm.nih.gov/34553656
https://pubmed.ncbi.nlm.nih.gov/34553656