Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109849
Abstract: A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine… read more here.
Keywords: iced coffee; perception; consumer; coffee beverages ... See more keywords
Development of an analytical method for polycyclic aromatic hydrocarbons in coffee beverages and dark beer using novel high-sensitivity technique of supercritical fluid chromatography/mass spectrometry.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2018.01.014
Abstract: Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic substances that are mainly generated during heating in food; therefore, the European Union (EU) has regulated the amount of benzo[a]pyrene and PAH4 in various types of food. In addition,… read more here.
Keywords: chromatography; beverages dark; dark beer; coffee beverages ... See more keywords
Identification and Quantitation of Reaction Products from Chlorogenic Acid, Caffeic Acid, and Their Thermal Degradation Products with Odor-Active Thiols in Coffee Beverages.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01378
Abstract: A holistic ultraperformance liquid chromatography (UPLC)-time of flight (TOF)-mass spectrometry-based approach was used to screen for storage-induced reaction products consisting of the volatile key coffee thiols methanethiol, 2-furfurylthiol, 2-methyl-3-furanthiol, 3-mercapto-3-methylbutanol, and 3-mercapto-2-butanone and low-molecular weight… read more here.
Keywords: coffee; reaction products; chlorogenic acid; acid ... See more keywords
The effect of fat and coffee concentration on the consumer acceptance of iced-coffee beverages.
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DOI: 10.1111/1750-3841.15932
Abstract: The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and… read more here.
Keywords: fat coffee; iced coffee; coffee concentration; consumer ... See more keywords
Coffee: A Dietary Intervention on Type 2 Diabetes?
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DOI: 10.2174/0929867323666161003123717
Abstract: Coffee beverages, prepared in a multitude of ways around the world, are increasingly part of our daily lives. Although considered an unhealthy beverage for decades, coffee is increasingly the headline of medical journals in association… read more here.
Keywords: dietary intervention; type diabetes; coffee dietary; coffee beverages ... See more keywords
Occurrence of Phthalate Esters in Coffee and Risk Assessment
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051106
Abstract: Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on… read more here.
Keywords: coffee; phthalate; coffee beverages; risk ... See more keywords