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Navegação Food Science and Technology por título

Navegação Food Science and Technology por título

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The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee

Fernandes, Maria de Fátima Caixeta; Silva, Adriano Bortolotti da; Oliveira, Nelma de Mello Silva; Miranda, José Messias (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014-04)

Organic coffee is characterized by being produced without the use of chemical products and by having a similar or superior quality in comparison to that of coffee produced by traditional methods. The production of organic ...
Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Neves, Jorge Vitório Gomes das; Borges, Marília Viana; Silva, Daniel de Melo; Leite, Cristina Xavier dos Santos; Santos, Mariana Romana Correia; Lima, Neuma Gonçalves Barbosa de; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana da (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019-06)

This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity ...
Use of colour parameters for roasted coffee assessment

Bicho, Natalina Cavaco; Leitão, António Eduardo; Ramalho, José Cochicho; Lidon, Fernando Cebola (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012-07)

Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, ...
Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Knysak, Daniel (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017-07)

Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of ...