Relevant bibliographies by topics / Instant coffee sensory evaluation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Instant coffee sensory evaluation'

Author: Grafiati
Published: 4 June 2021
Last updated: 6 February 2022

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Journal articles on the topic "Instant coffee sensory evaluation"

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Dharmawan, Andi, Sukrisno Widyotomo, Hendy Firmanto, and Bayu Setyo Abdurizal. "Formulation of Decaffeinated Instant Coffee Effervescent Tablet." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 3 (2016): 206–22. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.242.

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Decaffeinated coffee is an alternative for caffeine intollerant consumer as a safe and practical choice. However, since decaffeination process employ high temperature extraction, the coffee produced usually possesses inferior sensory qualities. This research was aimed to get an optimum formulation of effervescent coffee tablet that has good physical and sensory quality. In this research, effervescent coffee tablet was formulated with three different ratios of the decaffeinated instant coffee and effervescent reagent (citric acid and sodium bicarbonate), namely 1.5:1; 1:1; and 1:1.5 (w/w) weigh
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Vareltzis, Patroklos K., Marina Zeleskidou, Smaro Kiroglou, and Irene Gargali. "Production of instant coffee from cold brewed coffee; process characteristics and optimization." Food Science and Applied Biotechnology 3, no. 1 (2020): 39. http://dx.doi.org/10.30721/fsab2020.v3.i1.92.

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This study aimed to develop a process for producing instant coffee from cold brewed Arabica and Robusta roasted coffee beans. The process starts by selecting an appropriate mixture of Arabica and Robusta coffee beans, degree of roasting (light, medium, dark) and degree of grinding (coarse, fine). Sensory evaluation by a trained panel showed that a mixture of 92.5% Arabica and 7.5% Robusta medium roasted, coarsely ground coffee beans produces instant cold brewed coffee equally or better accepted from other instant coffees available to consumers. The selected coffee beans were subjected to vacuu
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Stokes, Chloe N., Maurice G. O’Sullivan, and Joseph P. Kerry. "Hedonic and descriptive sensory evaluation of instant and fresh coffee products." European Food Research and Technology 243, no. 2 (2016): 331–40. http://dx.doi.org/10.1007/s00217-016-2747-4.

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Oliveira, Alessandra Lopes de, Fernando Antonio Cabral, Marcos Nogueira Eberlin, and Helena Maria André Bolini Cordello. "Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee." Ciência e Tecnologia de Alimentos 29, no. 1 (2009): 76–80. http://dx.doi.org/10.1590/s0101-20612009000100012.

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ZAMORA, M. C., and A. M. CALVIÑO. "A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE." Journal of Sensory Studies 11, no. 3 (1996): 211–26. http://dx.doi.org/10.1111/j.1745-459x.1996.tb00042.x.

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Geel, L., M. Kinnear, and H. L. de Kock. "Relating consumer preferences to sensory attributes of instant coffee." Food Quality and Preference 16, no. 3 (2005): 237–44. http://dx.doi.org/10.1016/j.foodqual.2004.04.014.

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ISHIWAKI, Tomohiro. "Sensory Evaluation of Coffee." Journal of Japan Association on Odor Environment 38, no. 5 (2007): 368–74. http://dx.doi.org/10.2171/jao.38.368.

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CALVIÑO, AMALIA MIRTA, MARÍA CLARA ZAMORA, and MARÍA INÉS SARCHI. "PRINCIPAL COMPONENTS AND CLUSTER ANALYSIS FOR DESCRIPTIVE SENSORY ASSESSMENT OF INSTANT COFFEE." Journal of Sensory Studies 11, no. 3 (1996): 191–210. http://dx.doi.org/10.1111/j.1745-459x.1996.tb00041.x.

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Lee, Bom-Ee, Hee-Jae Lee, Eun-Ae Cho, and Keum-Taek Hwang. "Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics." Journal of the Korean Society of Food Science and Nutrition 41, no. 3 (2012): 362–68. http://dx.doi.org/10.3746/jkfn.2012.41.3.362.

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Бордунова, Мария Сергеевна, Елизавета Дмитриевна Звегинцева, and Людмила Павловна Липатова. "Youth Preferences and Sensory Experiences." Beer and beverages, no. 2 (June 26, 2021): 6–9. http://dx.doi.org/10.52653/pin.2021.2.2.009.

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Кофе - один из наиболее активно потребляемых на данный момент напитков. Сегодня производством и обработкой кофейных зерен занимаются более 70 стран мира. По данным ФАО, Бразилия и Вьетнам на протяжении многих лет занимают лидирующие позиции по производству кофе. При этом отмечается, что продажи кофе снижаются из-за насыщения рынка и других негативно влияющих факторов, таких как привычки к чаю или безалкогольным напиткам, увеличение неравенства доходов и проблемы со здоровьем. Авторами был проведен анализ ассортимента кофе на мировом рынке, включая элитные и эксклюзивные сорта кофе. Рассмотрены
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Dissertations / Theses on the topic "Instant coffee sensory evaluation"

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Leobet, Elenir Lila. "Influência dos parâmetros de processo na formação do aroma e sabor indesejado de cereal em café aglomerado." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/785.

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O café solúvel aglomerado é produto da aglomeração do café solúvel em pó. A sua produção envolve etapas de processo cujas variações térmicas modificam qualitativamente e quantitativamente a fração de compostos voláteis responsáveis pelo aroma e sabor do produto acabado. A indústria de bebidas de café considera o sabor e aroma de cereal como um defeito na produção de café solúvel aglomerado. Desta forma, este trabalho objetivou aplicar o planejamento experimental para avaliação dos parâmetros de processo da produção de café solúvel aglomerado em escala industrial. Os efeitos destes parâmetros n
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Colonheze, Ulisses. "Caracterização da fração de óleo de café extraido de grãos sadios, verdes e preto-verdes, e a influência na adição deste na sensorial de café liofilizado." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1673.

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A aplicação de óleo de café torrado diretamente no produto café solúvel liofilizado é utilizado como recurso para minimizar a formação de pó fino que adere à parede da embalagem de vidro tornando o aspecto visual indesejado, e também contribui para o impacto aromático na abertura da embalagem. O óleo é considerado um produto de custo expressivo obtido de grãos de café arábica, selecionados e torrados, pelo processo de prensagem mecânica. A cultura do café no Brasil e a comercialização resulta na seleção dos grãos classificados por tipos de bebida e tipos de defeitos, sendo que os grãos destina
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Santos, Rogeria Assis dos. "Monitoramento de parametros fisico-quimicos na pos-colheita de Cafe arabica (Coffea arabica L.) colhido em diferentes estadios de maturação." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254809.

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Orientador: Marcelo Alexandre Pado<br>Dissertação (mestrado) - Universidade Estadual de Campinas<br>Made available in DSpace on 2018-08-11T05:25:56Z (GMT). No. of bitstreams: 1 Santos_RogeriaAssisdos_M.pdf: 2383324 bytes, checksum: 3c994c169d180b8b2aadd7ca8cfa7ab7 (MD5) Previous issue date: 2008<br>Resumo: Na atualidade a qualidade do café transformou-se num aspecto imprescindível para conquista de novos mercados. Sabe-se que a qualidade do café acha-se estritamente relacionada aos diversos constituintes físico-químicos do grão responsáveis pelo sabor e aroma característicos da bebida e que
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Noronha, Regina Lucia Firmento de. "A expectativa do consumidor e sua influencia na aceitação e percepção sensorial de cafe soluvel." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254969.

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Orientador: Maria Aparecida Azevedo Pereira da Silva<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T14:50:16Z (GMT). No. of bitstreams: 1 Noronha_ReginaLuciaFirmentode_D.pdf: 5682031 bytes, checksum: 772d0125016da60dd28ee83f982095e9 (MD5) Previous issue date: 2003<br>Resumo: Em produtos como o café solúvel, que requerem preparo antes do consumo, o consumidor pode ter sua expectativa prévia influenciada pelos estímulos sensoriais advindos do produto, através da manipulação e contato gradativo que ocorrem
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Moraes, Patricia Carla Barbosa Trevizam. "O impacto do uso de edulcorantes em bebidas de cafe soluvel e cafe torrado/moido como substitutos da sacarose." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254235.

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Orientador: Helena Maria Andre Bolini<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-11T05:32:04Z (GMT). No. of bitstreams: 1 Moraes_PatriciaCarlaBarbosaTrevizam_D.pdf: 547487 bytes, checksum: aa91bd0672ba3d8a9f8dce929e0c03b2 (MD5) Previous issue date: 2008<br>Resumo: O café é uma das bebidas mais conhecidas e consumidas em todo o mundo. O Brasil é o maior produtor mundial de grãos de café e o segundo mercado consumidor atrás somente dos Estados Unidos. A tendência de substituir o açúcar por edulcorante tam
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Octaviani, Julio Cesar. "Avaliação de secadores horizontais rotativos com utilização de lenha e gas liquefeito de petroleo em secagem de cafe cereja descascado desmucilado." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257230.

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Orientador: João Domingos Biagi<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola<br>Made available in DSpace on 2018-08-04T08:37:02Z (GMT). No. of bitstreams: 1 Octaviani_JulioCesar_D.pdf: 4895521 bytes, checksum: 7f263de570a6e904ee68d3965a3297cc (MD5) Previous issue date: 2005<br>Doutorado<br>Tecnologia Pós-Colheita<br>Doutor em Engenharia Agrícola
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Azevedo, Bruna Marcacini 1988. "Perfil sensorial de café (Coffea arabica L.) expresso adoçado com sacarose e diferentes edulcorantes." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254251.

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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T11:23:41Z (GMT). No. of bitstreams: 1 Azevedo_BrunaMarcacini_M.pdf: 2064752 bytes, checksum: c91e6ab7311096719609c17b1ca94890 (MD5) Previous issue date: 2013<br>Resumo: O Brasil tem a maior produção de café no mundo e é o segundo mercado consumidor, atrás somente dos EUA. O consumo de café está crescendo constantemente, graças a seus efeitos fisiológicos e ao seu sabor e aroma agradáveis. Associado a este consumo,
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Geel, Lorraine. "Relating consumer preferences to sensory attributes of instant coffee." Diss., 2003. http://hdl.handle.net/2263/27181.

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Briggs, Judith A. "Sensory evaluation and shelf-life modeling of ground coffee." Thesis, 1999. http://hdl.handle.net/1957/27777.

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Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types of coffee, which differed in bean roast, blend and origin, were evaluated and were referred to as moderate roast and high roast. Samples were packaged under <2%, 9%, or 21% oxygen in airtight laminated foil packages. Over the course of 84 days, the samples were stored in 20��C, 30��C, or 40��C condi
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Hsieh, Wen-Chung, and 謝文仲. "Composition Analysis and Sensory Evaluation of Planting Coffee in Pingtung." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/02187342197820719565.

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碩士<br>大仁科技大學<br>食品科技研究所<br>97<br>There is a coffee planting area of more than 200ha. in Pingtung County, most planted with the variety of Arabica. This study is intended to analyze and evaluate the coffee beans grown in Sandimen Township, Gaoshu Township, Changjhih Township, Taiwu Township, Neipu Township and Wanluan Township etc. along the Yanshan Road in Pingtung County (County Road No. 185) and research the preferences of the consumers. The results show that the green coffee beans contain about waters 10.64-17.23%, crude fat 11.06-13.94%, crude protein 10.38-13.72%, ash 3.88-4.60% and carb
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Books on the topic "Instant coffee sensory evaluation"

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The various flavors of coffee. Bantam Books, 2009.

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Capella, Anthony. The Various Flavors of Coffee. Random House Publishing Group, 2008.

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International Coffee Organization (1962- ), ed. Sensory evaluation of coffee. The Organization, 1991.

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Briggs, Judith A. Sensory evaluation and shelf-life modeling of ground coffee. 1999.

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Shaibani, Aziz. Pseudoneurologic Syndromes. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780190661304.003.0022.

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The term functional has almost replaced psychogenic in the neuromuscular literature for two reasons. It implies a disturbance of function, not structural damage; therefore, it defies laboratory testing such as MRIS, electromyography (EMG), and nerve conduction study (NCS). It is convenient to draw a parallel to the patients between migraine and brain tumors, as both cause headache, but brain MRI is negative in the former without minimizing the suffering of the patient. It is a “software” and not a “hardware” problem. It avoids irritating the patient by misunderstanding the word psychogenic whi
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Book chapters on the topic "Instant coffee sensory evaluation"

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Mu, Huiling, Peng Du, Longmei Fang, et al. "Study on Sensory Evaluation of Instant Rice by Fuzzy Mathematics Method." In Man-Machine-Environment System Engineering. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6978-4_15.

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Ko, Y. S. "Characterization of the Roasting Temperature and Time-Dependent Physicochemical and Sensory Evaluation of Various Coffee Beans." In ACS Symposium Series. American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch023.

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Sharma, Aditi, Ankita Singh, Rakshindha, Archana, and Saumya Chaturvedi. "Exploitation of Unmarketable Potatoes for the Preparation of Instant Custard Powder with Different Flavours and Their Sensory Evaluation." In Emerging Technologies in Food Science. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2556-8_23.

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Thomas, Edouard, Sabine Puget, Dominique Valentin, and Paul Songer. "Sensory Evaluation—Profiling and Preferences." In The Craft and Science of Coffee. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-803520-7.00018-9.

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Conference papers on the topic "Instant coffee sensory evaluation"

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Novidiyanto and Ori Pertami Enardi. "Proximate of Pempek Instant Flour and Sensory Evaluation of Pempek from Mackerel Fish (Scomberomorus Commersonii)." In First International Conference on Health, Social Sciences and Technology (ICOHSST 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210415.034.

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