Quercus based coffee-like beverage: effect of roasting process and functional characterization
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9660-9
Abstract: Coffee is one of the world’s most widely consumed beverages but intake it is not encouraged in consumers with some health conditions. In this way, with the growing interest in developing healthier substitutes, a coffee-like… read more here.
Keywords: roasting process; quercus; coffee; like beverage ... See more keywords
Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16048
Abstract: Containing similar aroma and flavor profile of coffee after roasting, Vigna angularis have potential to be a caffeine-free coffee-like beverage. Microwave roasting process was conducted in a microwave oven at 600 W for 7, 14,… read more here.
Keywords: coffee like; coffee; bioavailability; vigna angularis ... See more keywords
Development of an Araucaria araucana Beer-like Beverage: Process and Product
Sign Up to like & getrecommendations! Published in 2021 at "Fermentation"
DOI: 10.3390/fermentation7030170
Abstract: The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact… read more here.
Keywords: seed; araucaria araucana; like beverage; process ... See more keywords