Zobrazeno 1 - 10
of 163
pro vyhledávání: '"coffee fermentation"'
Autor:
Ludmilla Janne Carvalho Ferreira, Isadora Nunes Casé, Pedro Luiz Lima Bertarini, Liliane Maciel de Oliveira, Líbia Diniz Santos
Publikováno v:
Electronic Journal of Biotechnology, Vol 69, Iss , Pp 21-29 (2024)
Background: Coffee fermentation process influences the final coffee composition and the sensory aspects which define the quality of the beverage. In this study, coffee fruits underwent spontaneous self-induced anaerobic fermentation using samples wit
Externí odkaz:
https://doaj.org/article/b9b08e10b2824195a801654829c62e1f
Autor:
Andrea Milena Sánchez-Riaño, Carolina Vega-Oliveros, Wilmer Licerio Ladino-Garzón, Dayana Alejandra Orozco-Blanco, Andrés Felipe Bahamón-Monje, Nelson Gutiérrez-Guzmán, Claudia Milena Amorocho-Cruz
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33508- (2024)
For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I)
Externí odkaz:
https://doaj.org/article/7b8e623089fa4f0785a005740d05701f
Publikováno v:
Vitae, Vol 31, Iss 1 (2024)
Background: Mild Colombian coffees are recognized worldwide for their high-quality coffee cup. However, there have been some failures in post-harvest practices, such as coffee grain fermentation. These failures could occasionally lead to defects and
Externí odkaz:
https://doaj.org/article/f12c420807764fbab885972ae0b24141
Autor:
Patrícia Campos Bernardes, Jussara Moreira Coelho, Pâmela Mynsen Machado Martins, Rosane Freitas Schwan
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature t
Externí odkaz:
https://doaj.org/article/3c821dead26b4fbdafe427f83f7f926d
Autor:
Alexander da Silva Vale, Cecília Marques Tenório Pereira, Juliano De Dea Lindner, Luiz Roberto Saldanha Rodrigues, Nájua Kêmil El Kadri, Maria Giovana Binder Pagnoncelli, Satinder Kaur Brar, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Publikováno v:
Foods, Vol 13, Iss 12, p 1871 (2024)
Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investig
Externí odkaz:
https://doaj.org/article/b2207a988f2846fcb6e3322151e79cf7
Publikováno v:
ORBITA: Jurnal Kajian, Inovasi, dan Aplikasi Pendidikan Fisika, Vol 8, Iss 2, Pp 307-312 (2022)
ABSTRAK Penelitian ini bertujuan untuk merancang alat fermentor kopi terkendali menggunakan elemen pemanas berbasis Arduino uno. Metode dalam penelitian ini menggunakan metode penelitian kuantitatif deskriptif. Variabel penelitian yang digunakan pad
Externí odkaz:
https://doaj.org/article/34dac641dd3f4743b65f68cca5247e1f
Autor:
Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes, Líbia D. Santos
Publikováno v:
Foods, Vol 13, Iss 5, p 653 (2024)
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct senso
Externí odkaz:
https://doaj.org/article/6ffd9a43a673400b8db9d8ca250971fb
Autor:
Renata A. R. Rocha, Marcelo A. D. da Cruz, Lívia C. F. Silva, Gisele X. R. Costa, Laurence R. Amaral, Pedro L. L. Bertarini, Matheus S. Gomes, Líbia D. Santos
Publikováno v:
Foods, Vol 13, Iss 3, p 454 (2024)
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using
Externí odkaz:
https://doaj.org/article/886a89bf44a3461287934747d210a326
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 10, Iss 4, Pp 449-458 (2021)
High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between
Externí odkaz:
https://doaj.org/article/cfe38ddaf29f457ba769060b636559c6