Navegação Food Science and Technology por título

Itens para a visualização no momento 53-54 of 54

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 ...