Instant Coffee
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. ENZYMATIC HYDROLYSIS AS AN ENVIRONMENTALLY FRIENDLY PROCESS COMPARED TO THERMAL HYDROLYSIS FOR INSTANT COFFEE PRODUCTION
Abstract Conventional production of instant coffee is based on solubilisation of polysaccharides present in roasted coffee. Higher process temperatures increase the solubilisation yield, but also lead to carbohydrate degradation and formation of undesirable volatile compounds. Enzymatic hydrolysis of roasted coffee is an alternative to minimize carbohydrate
Braz. J. Chem. Eng.. Publicado em: 2016-12
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2. Outsourcing from the perspectives of TCE and RBV: a multiple case study
The theories of transaction cost economics (TCE) and the resource-based view (RBV) have been applied in studies of outsourcing. The research presented in this study was conducted to gain an understanding of why firms outsource their value chain activities, using a combined TCE and RBV perspective. The research assesses how six instant coffee firms in Brazil
Prod.. Publicado em: 01/10/2013
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3. Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping.
Coffee consumers (n = 60) tasted and rated samples of a new soy?coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surfac
Journal of Sensory Studies. Publicado em: 2011
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4. FAZER OU COMPRAR: UMA ANÁLISE SOB A PERSPECTIVA DAS TEORIAS DA ECONOMIA DOS CUSTOS DE TRANSAÇÃO E DA VISÃO BASEADA NOS RECURSOS / MAKE OR BUY: ANALYSIS UNDER THE PERSPECTIVE OF TRANSACTION COSTS ECONOMICS AND RESOURCE BASED VIEW THEORIES
Today, firms are submitted to a highly volatile and competitive scenario, far more complex than that of ten or twenty years ago. In order to face this, firms have outsourced some of their value chain activities, in an attempt to reduce costs, enhance performance and focus on activities that result in competitive advantages. Both the Transaction Costs Economi
Publicado em: 2009
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5. Integração de redes neurais artificais ao nariz eletrônico : avaliação aromática de café solúvel
O aroma é uma das características mais importantes dos alimentos, principalmente para bebidas como o café. Sua avaliação é complexa e primordial no controle de qualidade da indústria de café solúvel. O nariz eletrônico é um instrumento, constituído por um arranjo de sensores parcialmente seletivos, que tem sido muito utilizado na análise de vol�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/08/2008
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6. Aminas bioativas livres e conjugadas no café solúvel:: metodologia de análise e influência do processamento.
Free and conjugated bioactive amines in instant coffee: the methodology of analysis and the influence of processing - The profile and levels of free bioactive amines in instant coffee, as well as the influence of the processing on the levels of free and conjugated amines, were investigates. The method for analysis of free and conjugated amines in coffee bean
Publicado em: 2008
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7. O impacto do uso de edulcorantes em bebidas de cafe soluvel e cafe torrado/moido como substitutos da sacarose. / The impact of use of sweeteners as sucrose?s substitutes in beverages prepared with soluble coffee and rosted coffee.
Coffee is one of the most famous and consumed beverages in the world. Brazil has the biggest coffee beans production among all countries and is the second consumer market, following USA. Replacing sugar using sweetener is a tendency even when consumers have their traditional ?coffee break?. This study aimed to evaluate main sweeteners allowed in Brazil, such
Publicado em: 2008
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8. A comparison between enzyme immunoassay and HPLC for ochratoxin A detection in green, roasted and instant coffee
ELISA competitivo indireto (ic-ELISA) baseado em anticorpos monoclonais foi desenvolvido para a detecção de ocratoxina A (OTA) em café verde, torrado e instantâneo. Os reagentes imunológicos necessários à reação consistiram de OTA-BSA (4,76 mg/mL), anti-OTA.7 MAb (diluído 2x10³) e anti IgG-HRP (diluído 10³), apresentando limite de detecção de
Brazilian Archives of Biology and Technology. Publicado em: 2007-03
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9. Influência do processo de secagem por pulverização mecânica (spray dryer) no tamanho de partícula e densidade aparente do café solúvel. / The influence of the mechanical spray drying process on particle size and bulk density of instant coffee.
O Brasil é um grande produtor e consumidor de café. A bebida é a segunda mais consumida no país. O café solúvel é uma alternativa para o consumo diário visto que dispensa todo aparato de preparo da bebida, sendo necessária apenas água quente. O tamanho de partícula seca está diretamente ligado à densidade aparente do produto. Foram realizados te
Publicado em: 2006
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10. Impacto aromático dos componentes voláteis do café soluvél : uma abordagem analítica e sensorial
A aplicação de métodos instrumentais e analíticos cada vez mais sofisticados tem aprimorado a avaliação objetiva do aroma, característica determinante da qualidade de alimentos e de sua aceitabilidade, tendo sido detectados mais de oitocentos componentes voláteis no café torrado, mas com escassa informação disponível para café solúvel. Atualmen
Publicado em: 2006
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11. A extração de cafeína em bebidas estimulantes: uma nova abordagem para um experimento clássico em química orgânica
Caffeine extraction procedures from water soluble and water insoluble materials for preparing stimulating beverages are described. Water soluble materials used were instant tea and coffee and water insoluble materials were, among others, guaraná powder and maté leaves. The extraction of caffeine from water soluble materials, especially instant tea, is more
Química Nova. Publicado em: 2003-01
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12. The expectation of consumer and its influence on sensory perception and acceptance of coffee / A expectativa do consumidor e sua influencia na aceitação e percepção sensorial de cafe soluvel
In products such as instant coffee, which require preparation before consumption, the expectations of the consumer may be influenced by the sensory stimuli emanating from the product during the manipulation and gradual contact occurring during the preparation process. On the other hand, sensory analysis still lacks research studying the validation of statist
Publicado em: 2003