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Food Science and Technology
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-13)The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, ... -
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-06)The increasing enthusiasm for single-origin coffee consumption creates a challenge regarding identification of its traceability. This study is the early stage for identifying the single-origin footprint that allow consumer ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-09-09)In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-01-09)In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-10-13)Exogenous additives applied for cigar tobacco leaves fermentation played an important role in sensory quality of cigar. In this study, effects of additives including coffee and cocoa on the quality of cigar tobacco leaves ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-08-13)The aim of this study was to developed HPLC simultaneous analysis method for the determination of Caffeoylquinic acid isolated from the leaf of Eribotrya japonica Lindl. extract. The phenolic compounds in E. japonica leaves ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-26)Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-07-15)The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the ...
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(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 ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-11-03)Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-18)Mırra is a coffee beverage widely consumed in Syria and Turkey, and often produced from roasted and ground coffee beans. Recently, it is prepared from classical instant coffee. In this study, some physicochemical, bioactive ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021-02-22)This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019-09-19)The objective of this study was to develop, optimize and validate a fast and reliable method for the simultaneous determination of caffeine and taurine contents by micellar electrokinetic chromatography with diode array ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021)This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2021)Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing ...
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(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, ...
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(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 ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011-04)Coffee is one of the most appreciated drinks in the world. Coffee ground is obtained from the fruit of a small plant that belongs to the genus Coffea. Coffea arabica and Coffea canephora robusta are the two most commercially ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008-12)O presente trabalho estudou os compostos bioativos (ácidos clorogênicos, trigonelina, cafeína, fenóis totais e proantocianidinas), grupos hidroxila ácidos e atividade antioxidante de um café arábica proveniente do Cerrado ...
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008-04)Há um crescente interesse em tecnologias que melhorem a qualidade dos alimentos, bem como o aspecto segurança alimentar. Após a água, o café é a bebida mais consumida no planeta, existindo uma demanda crescente por tipos ...
