Knowledge of digestion kinetics of solid foods in human stomach, as affected by food processing methods, is critical in establishing processing conditions at the manufacturing stage to achieve desirable release of nutrients in the gastrointestinal tract. The objective of this study was to investigate how roasting affected disintegration and solid release properties of almond in simulated gastri...

Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C. arabicacv. Longberry; and C. canephora cv. Robusta. Individual CGL levels were determined by comparison of...

Coffee is the bean of coffee plant and source drinks. beans must pass through roasting stage or also called roasting, from this process will be roasted has its own level. At shop business people often do not know process, then in case used Local Binary Pattern (LBP) method. LBP a simple very efficient texture operator by labeling pixels doing thresholding on each pixel neighbors considers resul...

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e., glucose, fructose, asparagine, and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of roasting temperatures (between 129 ...

Ogawa & Co., Ltd., 6-32-9 Akabanenishi. Kita-ku, Tokyo 115 (Japan) (Received December l6th. I986) Gianturco1 discussed the Formation and rate or production or volatile compounds during the roasting coffee beans. As the roasting time was increased. both the number and size or the chromatographic peaks increased. This phenomenon indicates that most components or coffee aroma arise from the roasti...

Coffee is one of mankind's most popular beverages obtained from green coffee beans by roasting. Much effort has been expended towards the chemical characterisation of the components of the roasted coffee bean, frequently termed melanoidines, which are dominated byproducts formed from its most relevant secondary metabolites - chlorogenic acids. However, impeded by a lack of suitable authentic re...

This paper covers the post-harvest aspects, processing and quality assurance for speciality/organic coffee products. It starts with the origins of coffee, what aspects provide inherent quality, and diseases that deter quality. It then touches on coffee harvesting, the timing for harvesting and development of fruit color. It discusses picking systems, both manual and mechanical and their effects...