Haile et al., 2020 - Google Patents
Comparison of the antioxidant activities and volatile compounds of coffee beans obtained using digestive bio-processing (elephant dung coffee) and commonly known …Haile et al., 2020
View HTML- Document ID
- 12430083682590691364
- Author
- Haile M
- Bae H
- Kang W
- Publication year
- Publication venue
- Antioxidants
External Links
Snippet
There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The …
- 235000013353 coffee beverage 0 title abstract description 291
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Haile et al. | Comparison of the antioxidant activities and volatile compounds of coffee beans obtained using digestive bio-processing (elephant dung coffee) and commonly known processing methods | |
| Dippong et al. | Analysis of volatile compounds, composition, and thermal behavior of coffee beans according to variety and roasting intensity | |
| Muzykiewicz-Szymańska et al. | The effect of brewing process parameters on antioxidant activity and caffeine content in infusions of roasted and unroasted Arabica coffee beans originated from different countries | |
| Marek et al. | Detection and differentiation of volatile compound profiles in roasted coffee arabica beans from different countries using an electronic nose and GC-MS | |
| 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 | |
| Martuscelli et al. | Characterization of coffee silver skin as potential food-safe ingredient | |
| Fikry et al. | Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds | |
| Leitão | Occurrence of ochratoxin A in coffee: Threads and solutions—A mini-review | |
| Olechno et al. | Impact of brewing methods on total phenolic content (TPC) in various types of coffee | |
| Alnsour et al. | Quantification of total phenols and antioxidants in coffee samples of different origins and evaluation of the effect of degree of roasting on their levels | |
| Gu et al. | Comparison of cocoa beans from china, indonesia and papua new guinea | |
| Wu et al. | Physicochemical characteristics, antioxidant activities, and aroma compound analysis of seven peach cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang | |
| Jung et al. | Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from Coffea arabica cv. Java | |
| Jakubczyk et al. | Effects of fermentation time and type of tea on the content of micronutrients in kombucha fermented tea | |
| Buck et al. | Aroma-Active compounds in robusta coffee pulp puree—Evaluation of physicochemical and sensory properties | |
| Spizzirri et al. | Biogenic amines, phenolic, and aroma-related compounds of unroasted and roasted cocoa beans with different origin | |
| Šeremet et al. | Antioxidant and sensory assessment of innovative coffee blends of reduced caffeine content | |
| Lee et al. | Sensory and instrumental flavor changes in green tea brewed multiple times | |
| Godočiková et al. | Antioxidant activities and volatile flavor components of selected single-origin and blend chocolates | |
| Fikry et al. | Antioxidative and quality properties of full-fat date seeds brew as influenced by the roasting conditions | |
| Steger et al. | Coffee leaf tea from El Salvador: On-site production considering influences of processing on chemical composition | |
| DePaula et al. | Volatile fingerprinting and sensory profiles of coffee cascara teas produced in Latin American countries | |
| Haile et al. | Antioxidant properties of fermented green coffee beans with Wickerhamomyces anomalus (Strain KNU18Y3) | |
| Djali et al. | Proximate composition and bioactive compounds of cocoa bean shells as a by-product from cocoa industries in Indonesia | |
| Tritsch et al. | Risk assessment of caffeine and epigallocatechin gallate in coffee leaf tea |