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Metabolite Profiles and Antioxidant Activity of Garut Arabica Green Coffee Beans
The metabolite profiles of Arabica green coffee beans from four Garut regions (Cikuray, Kamojang, Patrol, and Papandayan) were evaluated by 1 H...
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Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics
Variations occurring in coffee beans during roasting are ascribable to several chemical-physical phenomena: to quickly track the whole process and to...
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Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries
In this study, 7 Arabica (A) and 3 Robusto (R) green coffee beans (GCB) grown in different countries were used. These beans were roasted (RCB), and...
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Application of Pre-Trained Deep Convolutional Neural Networks for Coffee Beans Species Detection
Coffee is an important export product of the tropical countries where it is grown. Therefore, the separation of coffee beans in the world in terms...
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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground
Coffee volatile compounds formation has been studied for years and the main flavour precursors have been identified. Coffee glycosidically bound...
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Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans
This study focused on the effect of pulsed electric field (PEF) as a pretreatment on coffee beans. PEF was applied with the specific energies of...
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Non-destructive method for identification and classification of varieties and quality of coffee beans based on soft computing models using VIS/NIR spectroscopy
Coffee is one of the most popular and frequently consumed beverages on the planet. Coffee has a significant commercial value, estimated to be in the...
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Sustainable Solutions on Effect of Roasting Operation in the Reduction of OTA in the Coffee Beans from Different Origins
This study represents a continuation of our previous research focused on investigating the presence of Ochratoxin A (OTA) in coffee beans originating...
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Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity
The demand for proteins is constantly increasing and green extraction methodologies are needed to achieve environmental sustainability goals. The...
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Spontaneous Precipitation of Caffeine from Supercritical Extracts of Roasted Coffee Beans
AbstractThe spontaneous precipitation of caffeine from black coffee bean extracts obtained by extraction with supercritical carbon dioxide has been...
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1H NMR-based metabolic profiling of green beans of Coffea arabica var. sigararutang with different postharvest treatments
Metabolite profiles of green beans of Coffea arabica var. sigararutang processed with three different treatments, including dry, semi-dry, and wet...
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Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage
The physical or morphological integrity of the coffee bean during post-harvest processing directly influences the economic value and sensory quality...
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Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose
This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous...
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Study of active food processing technology using computer vision and AI in coffee roasting
In the modern food processing industry, which is more complex than in the past, it is important to utilize real-time computer vision for active food...
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Effects of High Pressure-Assisted Extraction on Yield, Antioxidant, Antimicrobial, and Anti-diabetic Properties of Chlorogenic Acid and Caffeine Extracted from Green Coffee Beans
The bioactive ingredients of green coffee beans were extracted using high pressure-assisted extraction (HPE) and compared against those derived from...
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Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery
Green coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous...
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Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk
Coffee is still one of the most consumed beverages in the world. Yet, the large quantities of by-products generated during coffee production are...
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Coffee industrial residue: sequential high pressure extraction and conventional methods
Coffee industry generates large amounts of organic waste such as spent coffee grounds (SCG) and green coffee beans press cake (PC). The extraction of...
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Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods
This research aims to predict the presence of marker compounds that differentiate tubruk brew from coffee beans with different postharvest...
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Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids
In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in...
