Bolka et al., 2020 - Google Patents
Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beansBolka et al., 2020
View PDF- Document ID
- 10185371114711413595
- Author
- Bolka M
- Emire S
- Publication year
- Publication venue
- Food science & nutrition
External Links
Snippet
The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty coffee beans grown in Ethiopia were investigated at light, medium, and dark degree of roast …
- 235000013353 coffee beverage 0 title abstract description 182
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bolka et al. | Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans | |
| Tfouni et al. | Caffeine and chlorogenic acids intake from coffee brew: Influence of roasting degree and brewing procedure | |
| Król et al. | The content of polyphenols in coffee beans as roasting, origin and storage effect | |
| Bicho et al. | Identification of chemical clusters discriminators of the roast degree in Arabica and Robusta coffee beans | |
| Córdoba et al. | Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods | |
| Girma et al. | Influence of Altitude on Caffeine, 5‐Caffeoylquinic Acid, and Nicotinic Acid Contents of Arabica Coffee Varieties | |
| Navarra et al. | Simultaneous determination of caffeine and chlorogenic acids in green coffee by UV/Vis spectroscopy | |
| Heo et al. | Analysis of caffeine, chlorogenic acid, trigonelline, and volatile compounds in cold brew coffee using high-performance liquid chromatography and solid-phase microextraction—Gas chromatography-mass spectrometry | |
| Moeenfard et al. | Quantification of caffeoylquinic acids in coffee brews by HPLC‐DAD | |
| Ramalakshmi et al. | Physicochemical characteristics of green coffee: Comparison of graded and defective beans | |
| Rodriguez et al. | Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee | |
| Mehari et al. | Simultaneous determination of alkaloids in green coffee beans from Ethiopia: Chemometric evaluation of geographical origin | |
| Stanek et al. | Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties | |
| Ahmed et al. | Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee | |
| Bicho et al. | Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans | |
| Frost et al. | Effect of basket geometry on the sensory quality and consumer acceptance of drip brewed coffee | |
| Saeed Alkaltham et al. | Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans | |
| Zarebska et al. | Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions | |
| Farag et al. | Metabolomics-based approach for coffee beverage improvement in the context of processing, brewing methods, and quality attributes | |
| da Costa et al. | Thermal contaminants in coffee induced by roasting: a review | |
| Głowacka et al. | The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin | |
| Šeremet et al. | Antioxidant and sensory assessment of innovative coffee blends of reduced caffeine content | |
| Spychaj et al. | Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds | |
| Wang et al. | Volatile components and nutritional qualities of Viscum articulatum Burm. f. parasitic on ancient tea trees | |
| Kim et al. | Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting |