Roasted Coffee
Comparison of High Performance Liquid Chromatography with Fluorescence Detector and with Tandem Mass Spectrometry Methods for Detection and Quantification of Ochratoxin A in Green and Roasted Coffee Beans
... HPLC-FLD chromatograms showed several peaks for the green and roasted coffee-samples demonstrating the non-selectivity of this technique. The peaks could interfere in quantification and produce false ...
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Detection of enterotoxins produced by B. cereus through PCR analysis of ground and roasted coffee samples in Rio de Janeiro, Brazil
... world. Coffee ground is obtained from the fruit of a small plant that belongs to the genus ...affecting coffee quality in Brazil, mainly due to the harvesting method ...and roasted coffee ...
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Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee
... aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee ...
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Comparative studies of the sample decomposition of green and roasted coffee for determination of nutrients and data exploratory analysis
... and roasted coffees using open vessels in digester heating block and closed vessels heated in a conventional microwave oven ...and roasted coffee ...
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Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks.
... IN ROASTED COFFEE BY ADDITION OF COFFEE ...in roasted and ground coffee by addition of coffee ...the coffee beverages. Samples containing above 0.5% of coffee husks ...
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HPLC analysis of nicotinic acid, trigonelline, chlorogenic acid and caffeine in roasted coffee.
... Nas análises foram empregados padrões (de grau analítico) da Sigma (Steihhein, Alemanha) de ácido caféico (ácido 3,4-diidroxi- cinâmico), ácido ferúlico (ácido 4-hidroxi-3-metoxicinâmico[r] ...
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Discriminação da cor e categorização do padrão de torra de cafés torrados e moídos comerciais/ Color discrimination and categorization of the roasted coffee toast and commercial ground standard
... Dentro desse contexto, o objetivo desse estudo foi discriminar a cor de cafés torrados e moídos comerciais do tipo “extra forte” empregado os parâmetros L* a*b* e categorizar o pad[r] ...
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Volatile components in roasted coffee. Part II. Aliphatic, alicyclic and aromatic compounds.
... Aparentemente, apesar de estarem presentes em grande número na fração volátil do café torrado, nenhum dos compostos desse grupo é considerado de impacto para o aroma final desse produto.[r] ...
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Quím. Nova vol.35 número1
... in roasted coffee samples, not only for ensuring compliance with tolerances and guidelines, but also for monitoring, surveying study and ...in roasted coffee is analysed by LC/ESI-MS/MS using ...
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J. Braz. Chem. Soc. vol.24 número3
... of roasted coffee was weighed into an Erlenmeyer flask (250 mL), followed by the addition of 5 mL of chloroform, 10 mL of methanol and 4 mL of distilled ...
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Revista Brasileira de Engenharia Agrícola e Ambiental
... of roasted coffee cells. Without grinding, coffee beans are better able to preserve their constituents and water content due to the physical barrier presented by intact cells or cells with a low ...
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Phenolic compounds in coffee
... of coffee during roasting (Trugo and Macrae, 1984a; Moreira et ...commercial roasted coffee ranges from about ...medium roasted coffees still stand out when compared to most food sources of ...
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Kinetic modeling of water sorption by roasted and ground coffee
... These beans were roasted to a medium roast level (SCCA # 55) and ground at three particle sizes: coarse (1.19 mm), medium (0.84 mm) and fine (0.59 mm). To obtain the water sorption isotherms and the isosteric ...
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Braz. J. Chem. Eng. vol.33 número4
... instant coffee is based on solubilisation of polysaccharides present in roasted ...of roasted coffee is an alternative to minimize carbohydrate ...composition. Roasted coffee was ...
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On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee
... The traces in figures 3 and 4 demonstrate that the caffe- oylquinic acids are the major contributor to the antioxidant capacity of both the green and the medium roasted coffees. However, mirroring the changes in ...
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Estudo do teor e composição do óleo de algumas variedades de café (Coffea arabica L.).
... Major differences were observed when the fatty acid composition of green and roasted coffee was compared with that of the coffee dregs : it was observed a decrease in palmitic acid an[r] ...
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Genetics of coffee quality
... cancers. Coffee also contains chlorogenic acids, melanoidins, and other unknown substances which are identified as strong ...of roasted coffee ...for coffee quality, whatever the level of the ...
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Braz. J. Chem. Eng. vol.23 número2
... from roasted and milled coffee, and a subsequent step of selective removal of pungent volatiles by adsorption on activated carbon is ...from roasted coffee aroma in order to study the ...
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Impacts of natural disasters in Brazilian supply chain: the case of São Paulo drought
... The “risk managers” group is composed of three large firms (Retailer FF, Coffee Manufacturer, Liquor Scale), that have perceived the risk related to the drought events and managed it with concrete measures. These ...
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Climate change or urbanization? Impacts on a traditional coffee production system in East Africa over the last 80 years.
... large-scale coffee estates or directly at the farm where the field study was ...a coffee berry borer outbreak in coffee plantations in Kiambu: ‘‘Recent inspections have shown that the coffee ...
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