From plantation to cup: Changes in bioactive compounds during coffee processing
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of
coffee beverages is affected by a number of elements and a series of processes, including …
coffee beverages is affected by a number of elements and a series of processes, including …
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
Background The physicochemical characteristics and flavour of coffee are related to the
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …
Carbon quantum dots-based nanozyme from coffee induces cancer cell ferroptosis to activate antitumor immunity
L Yao, MM Zhao, QW Luo, YC Zhang, TT Liu, Z Yang… - ACS …, 2022 - ACS Publications
Carbon quantum dots (CQDs) offer huge potential due to their enzymatic properties as
compared to natural enzymes. Thus, discovery of CQDs-based nanozymes with low toxicity …
compared to natural enzymes. Thus, discovery of CQDs-based nanozymes with low toxicity …
The content of polyphenols in coffee beans as roasting, origin and storage effect
K Król, M Gantner, A Tatarak, E Hallmann - European Food Research and …, 2020 - Springer
Coffee, one of the most popular beverages in the world, contains many bioactive
compounds. The aim of this study was a comparative evaluation of the content of bioactive …
compounds. The aim of this study was a comparative evaluation of the content of bioactive …
[HTML][HTML] Influence of genotype and environment on coffee quality
B Cheng, A Furtado, HE Smyth, RJ Henry - Trends in Food Science & …, 2016 - Elsevier
Background Coffee is one of the most valuable commodities exported worldwide. Greater
understanding of the molecular basis of coffee quality is required to meet the increasing …
understanding of the molecular basis of coffee quality is required to meet the increasing …
Caffeine consumption through coffee: Content in the beverage, metabolism, health benefits and risks
J dePaula, A Farah - Beverages, 2019 - mdpi.com
Caffeine (1, 3, 7-trimethylxanthine) is the most consumed psychoactive substance in the
world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is …
world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is …
The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee
M Fuller, NZ Rao - Scientific reports, 2017 - nature.com
The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-
CGA) in cold brew coffee were investigated by brewing four coffee samples (dark …
CGA) in cold brew coffee were investigated by brewing four coffee samples (dark …
Physiochemical characteristics of hot and cold brew coffee chemistry: The effects of roast level and brewing temperature on compound extraction
NZ Rao, M Fuller, MD Grim - Foods, 2020 - mdpi.com
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing
temperature influences extraction processes and may have varying effects across the roast …
temperature influences extraction processes and may have varying effects across the roast …
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
R Dias, H Oliveira, I Fernandes… - Critical Reviews in …, 2021 - Taylor & Francis
Phenolic compounds in plants are essential components of human nutrition, which provide
various health benefits. However, some missing links became the research in phenolic …
various health benefits. However, some missing links became the research in phenolic …
Pulsed electric field assisted extraction of bioactive compounds from cocoa bean shell and coffee silverskin
L Barbosa-Pereira, A Guglielmetti, G Zeppa - Food and bioprocess …, 2018 - Springer
The present study focused on the application of pulsed electric fields (PEF) as an innovative
pre-treatment technique to improve the recovery of polyphenols from two food by-products …
pre-treatment technique to improve the recovery of polyphenols from two food by-products …