Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate effect postharvest on caffeoylquinic acids alkaloids (bioactive compounds) (aroma taste) brewed coffee. Coffee beans Kalosi-Enrekang were processed using three methods (honey, natural, full-washed), roasted at a medium degree, with tubruk brewing techniques. Bioactive comp...

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dryroasted at 140C for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 150C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150C for 3...

Malt and its derivative products are of particular concern and beer represents (along with fried bacon and tobacco) the major source of ingested nitrosamines in humans. Historically, malt was roasted over open fires and the nitrogen oxide gases in the smoke would react with amines in the malt to form nitrosamines. Modern malt production uses indirect fire roasting and the levels of nitrosamines...

A notification from Zenko Superfoods Pte. Ltd. (Singapore) has been submitted to the European Commission under Article 14 of Regulation (EU) 2015/2283 place on market roasted and popped kernels seeds Euryale ferox Salisb. as a traditional food third country (TF). In line with 15(2) that Regulation, EFSA was asked by whether there are duly reasoned safety objections placing TF within Union (EU)....