Zobrazeno 1 - 10
of 80
pro vyhledávání: '"coffee fruit"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Changes in the different stages of fruit processing are becoming a differentiating factor in coffee quality. Currently, generating delays in the processing of the fruit, that is, reserve, is a practice that can modify the sensory profile of the bever
Externí odkaz:
https://doaj.org/article/4f9fe82b607a4283bf22360a1f1bb524
Autor:
Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, Esther Villamediana Merino, Vanesa Sánchez-Martín, Jose A. Mendiola, Amaia Iriondo-DeHond, Maria Dolores del Castillo
Publikováno v:
Foods, Vol 13, Iss 7, p 1114 (2024)
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder ca
Externí odkaz:
https://doaj.org/article/2ee39d47f4cc4033973404cfa13d1fb0
Publikováno v:
AGRIVITA Journal of Agricultural Science, Vol 44, Iss 3, Pp 470-478 (2022)
The research attempts to analyze the phytochemical compositions of both the leaves and the cherries of coffee and examine preference through the sensory evaluation of consumers consuming tea products of Robusta coffee from Songkhla, Thailand. The met
Externí odkaz:
https://doaj.org/article/e89fe9f1c60c4ff980f2c2abcf4aae17
Autor:
David Apolo, José Miguel Fernández, Ángel Benítez, Jorge G. Figueroa, Karla Estrada, Darío Cruz
Publikováno v:
Diversity, Vol 15, Iss 9, p 984 (2023)
Coffee (Coffea arabica), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts. This study aimed to isolate and characterize yeasts from three postharvest ferment
Externí odkaz:
https://doaj.org/article/e3ee636f6f7b4cc9afe0dd2eecf9ff66
Autor:
Vanesa Sánchez-Martín, Marta B. López-Parra, Amaia Iriondo-DeHond, Ana I. Haza, Paloma Morales, María Dolores del Castillo
Publikováno v:
Proceedings, Vol 89, Iss 1, p 21 (2023)
Instant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as nov
Externí odkaz:
https://doaj.org/article/35c265bd2a0b4150a6cea93f12dda337
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 2818 (2023)
PreCODE is a multifaceted protocol that applies lifestyle modifications to improve cognitive decline. NeuroQ is a blend of ingredients that have been individually reported to benefit cognition. The objective of this open-label exploratory study was t
Externí odkaz:
https://doaj.org/article/517ce5e582e04090ac680dc29045d8c9
Akademický článek
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Akademický článek
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Autor:
Juliana DePaula, Sara C. Cunha, Adriano Cruz, Amanda L. Sales, Ildi Revi, José Fernandes, Isabel M. P. L. V. O. Ferreira, Marco A. L. Miguel, Adriana Farah
Publikováno v:
Foods, Vol 11, Iss 19, p 3144 (2022)
Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile
Externí odkaz:
https://doaj.org/article/28f4791d42fb48e29271d024932db120
Autor:
Nadiya Risdawati, S Soemarno
Publikováno v:
JTSL (Jurnal Tanah dan Sumberdaya Lahan), Vol 8, Iss 2 (2021)
High coffee production rates result in an increase in coffee waste, especially on the skin, which has not been used optimally. Inside the skin of the coffee fruit, there is 45.3% organic matter, 2.98% nitrogen, 0.18% phosphorus, and 2.26% potassium c
Externí odkaz:
https://doaj.org/article/12770ff2afae4237abdc6e9e5e759ee5