New propositions about coffee wet processing: Chemical and sensory perspectives.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125943
Abstract: The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality… read more here.
Keywords: new propositions; coffee wet; processing chemical; sensory ... See more keywords
Effects of Processing on Chemical Composition of Extracts from Sour Cherry Fruits, a Neglected Functional Food
Sign Up to like & getrecommendations! Published in 2023 at "Antioxidants"
DOI: 10.3390/antiox12020445
Abstract: Sour cherries fruits (Prunus cerasus L., syn P. cerasus var. austera) are locally known as “visciola di Sezze”, due to the name of the city where they are traditionally cultivated in Lazio Region, Italy. Fruit… read more here.
Keywords: chemical composition; sour cherry; composition extracts; processing chemical ... See more keywords