The aim of this review is to describe the volatile aroma compounds of green coffee beans
and evaluate sources of variation in the formation and development of coffee aroma through …

Traditionally, harvested coffee cherries are subjected to fermentation processes during
primary methods either wet, natural dry or semidry. The main function of the fermentation is …

Spent coffee grounds (SCG) are a potentially sustainable source of C16-C18 triglycerides.
This study investigates known solvent extraction technologies with a wide range of solvents …

The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …

The interactions between edaphoclimatic factors, forms of processing, drying, storage and
roasting, directly affect the sensorial results. This study applied four forms of wet-processing …

Influence of heat pump drying (HP at 40, 45 and 50° C), tray drying (TD) and sun drying (SD)
on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

Ricinus communis or castor oil seed is an agricultural product which possesses a large
amount of proteins and lipids that could be useful in food and energy industries. Drying …

Sensory changes during the storage of coffee beans occur mainly due to lipid oxidation and
are responsible for the loss of commercial value. This work aimed to verify how sensory …

Due to the extended drying time open-sun and solar drying of coffee procedures undergo,
the development of microorganisms, mycotoxins and molds threaten the product …