Effects of thermal processing on transformation of polyphenols and flavor quality
Polyphenols (PP) are abundant in tea, coffee, cocoa and many plant-sourced foods, mainly
including catechins, flavonoids, anthocyanins, chlorogenic acid and others. PP not only …
including catechins, flavonoids, anthocyanins, chlorogenic acid and others. PP not only …
Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
This article addresses the bioactive components in coffee aroma, their metabolism, and the
mechanism of action in lowering the risk of various potential health problems. The main …
mechanism of action in lowering the risk of various potential health problems. The main …
A Comparative Study for Nutritional and Phytochemical Profiling of Coffea arabica (C. arabica) from Different Origins and Their Antioxidant Potential and Molecular …
Coffee is the most widely used beverage globally and contains many bioactive compounds,
including phenolic compounds, alkaloids, triterpenes, organic acids, amino acids …
including phenolic compounds, alkaloids, triterpenes, organic acids, amino acids …
[HTML][HTML] Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds
The aim of this study was to determine the effect of various methods of processing, such as
natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the …
natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the …
Integrating metabolomics and proteomics technologies provides insights into the flavor precursor changes at different maturity stages of arabica coffee cherries
Z Li, B Zhou, T Zheng, C Zhao, X Shen, X Wang, M Qiu… - Foods, 2023 - mdpi.com
The metabolic modulation of major flavor precursors during coffee cherry ripening is critical
for the characteristic coffee flavor formation. However, the formation mechanism of flavor …
for the characteristic coffee flavor formation. However, the formation mechanism of flavor …
Determination of caffeine, chlorogenic acid, total phenolic contents, and antioxidant capacities for Arabica and Robusta coffee from Vietnam
In Vietnam, the cultivation and production of coffee have been expanding over the past few
decades and are known as an important part of the national economy. However, the …
decades and are known as an important part of the national economy. However, the …
The impact of wet fermentation on coffee quality traits and volatile compounds using digital technologies
Fermentation is critical for developing coffee's physicochemical properties. This study aimed
to assess the differences in quality traits between fermented and unfermented coffee with …
to assess the differences in quality traits between fermented and unfermented coffee with …
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea
J Li, Y Gong, J Li, L Fan - Journal of Food Composition and Analysis, 2023 - Elsevier
Low-temperature drying is the mainstream method of Flos Sophorae Immaturus (FSI) tea
processing, while the advantages of stir-frying treatment were illustrated in this study …
processing, while the advantages of stir-frying treatment were illustrated in this study …
Comprehensive screening and characterization of polyphenol compounds from pasture grasses used for livestock production under temperate region
BK Amrit, EN Ponnampalam, S Macwan, H Wu… - Animal Feed Science …, 2023 - Elsevier
Pasture grasses and legumes have a wide range of polyphenol compounds of which have
potential antioxidant capacity. In recent years, polyphenol compounds from forages have …
potential antioxidant capacity. In recent years, polyphenol compounds from forages have …
Phenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation
Postharvest fermentation could bring significant changes in the chemical profile of coffee
beans so that the nutritional aspects. This study comprehensively evaluated the effects of …
beans so that the nutritional aspects. This study comprehensively evaluated the effects of …