منابع مشابه
Neglected Food Bubbles: The Espresso Coffee Foam
Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espress...
متن کاملTITLE : Influence of coffee / water ratio on the final quality of Espresso Coffee . RUNNING TITLE : Coffee / water ratio on Espresso Coffee quality
Espresso Coffee is a poliphasic beverage which physicochemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the percolation process technical conditions. The aim of this work was to evaluate the influence of coffee/water ratio on the physicochemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabi...
متن کاملImpact of crema on the aroma release and the in-mouth sensory perception of espresso coffee.
A set of six espresso coffees with different foam characteristics and similar above cup and in-mouth flavour sensory profiles was produced by combination of two varying parameters, the extraction pressure and the filtration of the coffee beverage. The coffees were subsequently evaluated in a comparative manner by a set of analytical (headspace, nose-space) and sensory (Temporal Dominance of Sen...
متن کاملEspresso Coffee for the Treatment of Somnolence in Parkinson’s Disease: Results of n-of-1 Trials
There is limited information available concerning the treatment of daytime somnolence associated with Parkinson's disease (PD); the most frequently applied therapeutic strategies include decreasing the dose of dopamine agonists or adding potential wake-promoting agents. There is recent data from a placebo-controlled trial concluding on a non-significant trend in favor of caffeine. We aimed to e...
متن کاملEspresso Coffee Consumption and Risk of Coronary Heart Disease in a Large Italian Cohort
BACKGROUND The relationship between coffee consumption and coronary heart disease (CHD) has been investigated in several studies with discrepant results. We examined the association between Italian-style (espresso and mocha) coffee consumption and CHD risk. METHODS We investigated 12,800 men and 30,449 women without history of cardiovascular disease recruited to the EPICOR prospective cohort ...
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ژورنال
عنوان ژورنال: Chemosensory Perception
سال: 2008
ISSN: 1936-5802,1936-5810
DOI: 10.1007/s12078-008-9018-0