Roasted And Ground Coffee
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. MAIN MINERALS AND ORGANIC COMPOUNDS IN COMMERCIAL ROASTED AND GROUND COFFEE: AN EXPLORATORY DATA ANALYSIS
Coffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca,
Quím. Nova. Publicado em: 2021-01
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2. Differential Scanning Calorimetry and Infrared Spectroscopy Combined with Chemometric Analysis to the Determination of Coffee Adulteration by Corn
Roasted and ground coffee is targeted by fraudulent addiction of products. In this way the determination of contaminants in coffee has economic and nutritional importance. In this study, the coffee adulteration by corn were detected using DSC (differential scanning calorimetry) and FTIR (Fourier transform infrared spectroscopy) coupled to PCA (principal comp
J. Braz. Chem. Soc.. Publicado em: 2017-07
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3. EVALUACIÓN DE DES, FSC Y SPME/CG-MS PARA LA EXTRACCIÓN Y DETERMINACIÓN DE COMPUESTOS RESPONSABLES DEL AROMA DE CAFÉ TOSTADO DE VILCABAMBA - ECUADOR
The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simultaneous distillation and extraction (SDE) for isolation of flavor compounds from roasted ground coffee (Coffea
Quím. Nova. Publicado em: 2016-07
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4. Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café
Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis
Química Nova. Publicado em: 2012
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5. Efeito da granulometria e da embalagem na sorção de água pelo café torrado e moído / Effect of granulometry and packaging on water sorption by roasted and ground coffee
The objective of this study was to evaluate the effect of granulometry and types of packaging on the water sorption by roasted and ground coffee. Arabica coffee grains were utilized with an initial water content of 0.1234 kgw kgdm -1, roasted until the medium roast point, with a weight loss of 17%, in wich four granulometric levels were established: whole gr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/07/2011
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6. Discriminação entre estádios de maturação e tipos de processamento de pós-colheita de cafés arábica por microextração em fase sólida e análise de componentes principais
A fruit chemical composition reflects its maturation stage. For coffee, it is also the reflex of the post-harvesting processing type, dry, semi-wet and wet. The object of this work was to verify if headspace solid phase microextraction coupled to gas chromatography (HS-SPME-GC) could be used to discriminate between samples harvested in different maturation s
Química Nova. Publicado em: 2011
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7. Identificação de riscos e perigos no processo de torra e moagem de café visando a obtenção de produtos seguros e de qualidade
Brazil is the leading world producer of coffee. Meanwhile have your product devalued, compared to some competitors, due to the demanding consumer market, concerned with criteria that can evaluate not only the overall quality of roasted coffee and roasted and ground as well as aspects related to health, hygiene, the existence of fraud and sensory quality of t
Publicado em: 2008
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8. Os Pilares da qualidade: o processo de implementaÃÃo do Programa de Qualidade do Cafà (PQC) no mercado de cafà torrado e moÃdo do Brasil. / The Quality pillars: the implementation process of the Coffee Quality Program (CQP) in the roasted and ground coffee market in Brazil.
O presente trabalho teve como objetivo principal analisar o processo de implementaÃÃo do Programa de Qualidade do Cafà (PQC) e suas implicaÃÃes nas empresas de cafà torrado e moÃdo do Brasil. Para isso, foram pesquisadas treze empresas associadas à AssociaÃÃo Brasileira das IndÃstrias de Cafà (ABIC), divididas em empresas adotantes e nÃo-adotant
Publicado em: 2007
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9. "Comparative evaluation of procedures for agroindustrials sample preparation in the determination of inorganic elements by spctrometric techniques" / "Avaliação comparativa de procedimentos para o preparo de amostras agroindustriais na determinação de elementos inorgânicos por técnicas espectrométricas"
Analytical comparative procedures for the preparation of three types of agro industrials samples (rocks, coffees and antibiotics) were evaluated in the determination of inorganic elements by flame atomic absorption spectrometry (FAAS), flame atomic emission spectrometry (FAES) and graphite furnace atomic absorption spectrometry (GFAAS) techniques. Six decomp
Publicado em: 2006
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10. Estudo do acondicionamento de cafe torrado e moido em sistemas unitizados. / Study of the packing of roasted and ground coffee in unity system.
An alternative system to the packing of roasted and ground coffee was developed, using pression in the three different levels, 3t (P3), 6t (P6) e 9t (P9) to obtain 50g blocks. The objective of this study was obtain a safe and useful product comparing to the traditional system. The effect of the grind fine (M3), medium (M5) and coarse (M7) and press was deter
Publicado em: 2005