Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Nutrition"
DOI: 10.1007/s00394-018-1726-x
Abstract: PurposeCoffee is rich in bioactive compounds with health beneficial properties, with green coffee presenting higher phenol content than roasted. We evaluated the effects of regularly consuming realistic amounts of a green/roasted coffee blend on cardiovascular… read more here.
Keywords: randomized cross; cross controlled; green roasted; roasted coffee ... See more keywords
Processing effects on acrylamide content in roasted coffee production.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126550
Abstract: Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with… read more here.
Keywords: content roasted; acrylamide content; processing effects; roasted coffee ... See more keywords
Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128193
Abstract: We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry),… read more here.
Keywords: aroma release; coffee oil; coffee; roasted coffee ... See more keywords
Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging.
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DOI: 10.1016/j.foodchem.2021.131159
Abstract: Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000-2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extraction-Gas… read more here.
Keywords: hyperspectral imaging; aroma; single roasted; roasted coffee ... See more keywords
Organic and conventional coffee differentiation by NMR spectroscopy
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.07.013
Abstract: Abstract The present study reports the application of 1H NMR profiling for the differentiation of organic and conventional Coffea arabica roasted coffee samples. NMR data of coffees with different geographical origins have been analyzed by… read more here.
Keywords: organic conventional; nmr spectroscopy; roasted coffee; differentiation ... See more keywords
Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
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DOI: 10.1016/j.jff.2016.12.012
Abstract: Abstract Addition of roasted coffee powder (CP) in whole grain sorghum flours of two genotypes were extruded in two water content conditions and the variations of total phenolic compounds (TP), phenolic acids and antioxidant capacity… read more here.
Keywords: sorghum roasted; roasted coffee; antioxidant capacity;
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Agricultural and Food Chemistry"
DOI: 10.1021/acs.jafc.2c07365
Abstract: Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring… read more here.
Keywords: coffee; coffee fractions; continuous phase; stability ... See more keywords
Topical use and systemic action of green and roasted coffee oils and ground oils in a cutaneous incision model in rats (Rattus norvegicus albinus)
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DOI: 10.1371/journal.pone.0188779
Abstract: Introduction Wounds are a common health problem. Coffee is widely consumed and its oil contains essential fatty acids. We evaluated the local (skin) and systemic effects associated with the topical use of coffee oils in… read more here.
Keywords: microscopy; roasted coffee; day; coffee oils ... See more keywords
Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient
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DOI: 10.3390/molecules27206839
Abstract: Roasted coffee silver skin is a coffee by-product, the uses of which are currently limited, e.g., as fertilizer, for energy production, or animal feed. Due to a low content of fat and carbohydrates combined with… read more here.
Keywords: food; silver skin; novel food; roasted coffee ... See more keywords
Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship
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DOI: 10.3390/plants12081580
Abstract: Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding… read more here.
Keywords: coffee; relationship; coffee beans; extraction diterpene ... See more keywords