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HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
coffee brew HS-SPME/GC/MS roasting, microwaves volatile compounds
2014/2/25
Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory...
Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans
volatiles grinding robusta coffee
2009/6/10
The characteristic volatile compounds released during the grinding of roasted coffee beans are as attractive for coffee-flavored products as the aroma of fresh-brewed coffee itself. In this study, the...
Changes of Antioxidant Capacity of Robusta Coffee during Roasting
coffee antioxidant capacity trigonelline chlorogenic acid
2014/3/10
The in vitro radical scavenging capacity of the roasted and ground coffee is generally known as well as the published results of lowering the incidence of various diseases by regular intake of coffee....
Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan
phenol chlorogenic acid roasting
2010/11/23
Eleven chlorogenic acids, caffeoyltryptophan (CaT), and p-coumaroyltryptophan (CoT) in coffee beans (Coffea canephora var. robusta (Robusta) and C. arabica (Arabica)) and instant coffees on the market...