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Navegação Food Science and Technology por título

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Secagem de café cereja descascado por ar quente e microondas

Cunha, M.L.; Canto, M.W.; Marsaioli JR, A. (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2003-09)

Este trabalho objetivou estudar a viabilidade de produzir café cereja descascado seco pela aplicação de microondas para assistir a secagem convencional a ar quente, a fim de reduzir o tempo de processo, com o aumento do ...
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee

Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio; Eberlin, Marcos Nogueira; Cordello, Helena Maria André Bolini (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2009-01)

O óleo do café torrado Brasileiro obtido através de extração com CO 2 supercrítico mostrou consideráveis propriedades aromáticas, constituído principalmente por cinco compostos aromáticos: 2-metilpirazina; 2-furfuril álcool, ...
Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods

Ferreira, Larissa Oliveira; Pimenta, Carlos José; Pinheiro, Ana Carla Marques; Pereira, Patrícia Aparecida Pimenta; Santos, Gabriella (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011-10)

This study sought to evaluate the acceptance of “dulce de leche” with coffee and whey. The results were analyzed through response surface, ANOVA, test of averages, histograms, and preference map correlating the global ...
Survey on ochratoxin A in brazilian green coffee destined for exports

Gollücke, A. P. B.; Taniwaki, M. H.; Tavares, D. Q. (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004-10)

The presence of ochratoxin A (OTA) in foods has led some countries to establish regulatory limits. Although coffee is not a major source of OTA in human consumption, the European Community (EC) may establish limits in the ...
Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Silva, Reginaldo Ferreira da; Pereira, Rosemary Gualberto Fonseca Alvarenga; Ascheri, José Luis Ramirez; Ascheri, Diego Palmiro Ramirez (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2013-01)

Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing ...
The addition of crude gambir extract in the production of functional robusta coffee powder

Santoso, Budi; Wijaya, Agus; Din Pangawikan, Aldila (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-07)

This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The ...
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 ...