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Authors: E. Várvölgyi, T. Werum, L. Dénes, J. Soós, G. Szabó, J. Felföldi, G. Esper and Z. Kovács

brightness and surface kinetics during coffee roasting. J. Food Eng. , 87 , 314–322. Trystram G. On-line assessment of brightness and surface kinetics during coffee roasting

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Authors: E. Várvölgyi, Sz. Kozits, J. Soós, D. Szöllősi, Z. Kovács and A. Fekete

of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control . Food Quality and Preference 13 : 355 – 367 . Holsher , W

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): Coffee and Spices: Official Ottoman Reactions to Egyptian Trade in the Later Sixteenth Century. WZKM Vol. 76, pp. 87–93. Faroqhi S. Coffee and Spices: Official Ottoman Reactions to

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Authors: J. Pokorná, P. R. Venskutonis, V. Kraujalyte, P. Kraujalis, P. Dvořák, B. Tremlová, V. Kopřiva and M. Ošťádalová

, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors . J. Agric.Food Chem. , 58 , 1 2221 – 1222 9. B ALASUNDRAM , N. , S UNDRAM , K

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Stegen, V. D. G., Jorissen, U., Pittet, A., Saccon, M., Steiner, W., Vincenzi, M., Winkler, M., Zapp, J. and Schlatter, C. (1997): Screening of European coffee final products for occurrence of ochratoxin A (OTA

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. Contreras-Calderón , J. , Mejía-Díaz , D. , Martínez-Castaño , M. , Bedoya-Ramírez , D. , López-Rojas , N. , … & Vega-Castro , O. ( 2016 ): Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the

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Authors: Rosely dos Reis Orsini, Elder Moscardini Filho, Lucildes Pita Mercuri, Jivaldo do Rosário Matos and Fátima Maria Sequeira de Carvalho

burned in the fields or are used as a domestic fuel. Of several agricultural cultures in the Brazil, the coffee planting is distinguished by its large scale production, since Brazil is the world’s largest producer, with an average value of 30% of

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Authors: A. Lugasi, G. Kádár, K. Alb, E. Schreiber Molnár and É. Martos

Codex Alimentarius Hungaricus (1986): Kávé, kávékeverék, pótkávé és egyéb kávékészítmények . (Coffee, coffee mixes, coffee substitutes and other coffee products.) Directive 2-86 Kávé, kávékeverék

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Authors: Lenche Velkoska-Markovska, Mirjana S. Jankulovska, Biljana Petanovska-Ilievska and Kristijan Hristovski

Introduction Coffee is one of the most popular beverages in the world. The popularity of the coffee is due to its unique flavor, making it one of the most desirable and frequently consumed beverages worldwide. It has a strong

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. Bresch , H. , Urbanek , M. & Hell , K. ( 2000 ): Ochratoxin A in coffee, tea and beer . Arch. Lebensmittelhyg. , 51 ( 4–5 ), 89 – 94 . Copetti

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