نتایج جستجو برای: coffee

تعداد نتایج: 14708  

  Background and purpose: The purpose of this research was to compare the effects of aerobic exercises and green coffee consumption as a supplement on serum meteorin-like, myonectin level, and insulin resistance in obese women in Isfahan, Iran. Materials and methods: A clinical trial was performed in 40 women who were randomly divided into four groups, including aerobic exercises (5 sessions ...

Journal: :journal of food biosciences and technology 0
m. khezri m. sc. student of the department of food science and technology, shahr-e-qods branch, islamic azad university, tehran, iran. sh. shahriari assistant professor of the department of chemical engineering, shahr-e-qods branch, islamic azad university, tehran, iran. l. shahsavani academic memder of the department of food science and technology, shahr-e-qods branch, islamic azad university, tehran, iran.

milk-based espresso coffee is one of the most popular beverages. foam is an essential quality characteristic for this beverage. foam formation and stability is mainly related to the milk composition. in this study the influence of three different concentrations of xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °c) on foam stability were examined and exper...

Homa Hajimehdipoor, Majid Rezaei-Tavirani Mona Zamanian Azodi* Mostafa Rezaei Tavirani Zahra Akbari

Background and objectives: Non-alcoholic fatty liver disease (NAFLD) is a common liver condition. On the other hand, coffee consumption has shown promising for gastrointestinal diseases.  Detection of the most valuable biomarkers of decaffeinated coffee treatment in healthy and non-alcoholic fatty liver disease conditions was the aim of the present study. Methods:</stro...

2011
Radomir Lasztity Radomir Lásztity

In a broad sense, the name coffee is used not only for fruits of the coffee tree (cherry coffee), but also for processed fruit such as green (raw) coffee, roasted coffee, instant coffee, and coffee as a beverage. The grading and quality evaluation of coffee beans is based on uniformity, purity, the absence of damaged beans, and decisively on the organoleptic properties of the beverage prepared ...

Journal: :iranian journal of public health 0
tianjie han junshan li ling wang hongzhi xu

background: coffee is implicated in the susceptibility to several cancers. however, the association between coffee and lymphoma remains unclear. this meta-analysis aimed to assess quantitatively the association between coffee and the incidence of lymphoma. methods: a literature search was performed for cohort and case-control studies published using pubmed, cochrane, and embase databases. studi...

Journal: :Food chemistry 2015
Liang Wei Lee Mun Wai Cheong Philip Curran Bin Yu Shao Quan Liu

The relationship between coffee fermentation and coffee aroma is intricate and delicate at which the coffee aroma profile is easily impacted by the fermentation process during coffee processing. However, as the fermentation process in coffee processing is conducted mainly for mucilage removal, its impacts on coffee aroma profile are usually neglected. Therefore, this review serves to summarize ...

2016
Kevin M Moroney William T Lee Stephen BG O’Brien Freek Suijver Johan Marra

The extraction of coffee solubles from roasted and ground coffee is a complex operation, the understanding of which is key to the brewing of high quality coffee. This complexity stems from the fact that brewing of coffee is achieved through a wide variety of techniques each of which depends on a large number of process variables. In this paper, we consider a recent, experimentally validated mod...

2018

Coffee is of global importance, ranking second to petroleum in the world commodity trade. Moreover, coffee is of particular importance as a major export commodity in many low-income and developing countries in Latin America, Africa and Asia. Coffee was one of the first commodity in which control over world trade was attempted. Brazil, producing from 75 to 90 percent of the world’s coffee in the...

Journal: :avicenna journal of phytomedicine 0
reza afshari environmental health services, bc centre for disease control, vancouver, canada

Journal: :journal of reports in pharmaceutical sciences 0
somrutai jitpukdeebodintra

the purpose of this study was to develop sunless tanning cosmetic creams from green coffee beans. chlorogenic acid, which was extracted from green coffee beans, performed the change of the color of keratin in stratum corneum, used as active ingredient in the formulation. extracted chlorogenic acid from green coffee beans were incorporated into four cosmetic cream bases, and then the tanning eff...

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