Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
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چکیده
منابع مشابه
Behavior of pesticides in coffee beans during the roasting process.
In Japan, maximum residue limits for pesticides (MRL) in coffee are set on green coffee beans, but not roasted coffee beans, although roasted beans are actually used to prepare coffee for drinking. Little is known about the behavior of pesticides during the roasting process. In the present study, we examined the changes in the concentration of pesticide (organochlorine: γ-BHC, chlordane and hep...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
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متن کاملCoffee roasting acoustics.
Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as "first crack" exhibit a higher acoustic amplitude than sounds emitted later, known as "s...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2015
ISSN: 1738-7248,2287-7428
DOI: 10.11002/kjfp.2015.22.2.182