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6 resultaten
Organoleptic quality of Ethiopian Arabica coffee deteriorates with increasing intensity of coffee forest management.
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Arabica coffee (Coffea arabica L.) grows naturally as an understory shrub in the moist evergreen montane forests of Southwest Ethiopia. In response to an increasing local human population pressure and a growing coffee demand on the world market, coffee producing forests are increasingly managed to
Origin, diversity and evolution of NBS-type disease-resistance gene homologues in coffee trees (Coffea L.).
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The majority of plant disease-resistance genes (R-genes) isolated so far encode a predicted nucleotide-binding site (NBS) domain. NBS domains related to R-genes show a highly conserved backbone of amino acid motifs, which makes it possible to isolate resistance gene analogues (RGAs) by PCR with
Caffeine hazards and their prevention in germinating seeds of coffee (Coffea arabica L.).
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The inhibition of growth of seedlings of coffee (Coffea arabica L.) exposed to 10 m M caffeine was found to occur in the rootlet: mitosis and cell plate formation were also inhibited. Since concentrations of endogenous caffeine in the imbibed seed are 40-60 mM, 4-6 times as high as in the seedlings,
Gene expression of antioxidant enzymes and coffee seed quality during pre- and post-physiological maturity.
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Seeds collected at different maturation stages vary in physiological quality and patterns of protective antioxidant systems against deterioration. In this study we investigated the expression of genes that codify catalase (CAT), dismutase superoxide (SOD), and polyphenol oxidase (PPO) during the
Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp ( Coffea canephora)
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Wet coffee pulp (WCP), produced as waste from coffee production, is a rich source of bioactive compounds, especially caffeine and chlorogenic acid. However, it contains high moisture content, thus it is challenging for further utilization due to degradation and microbial deterioration. Dehydration
Functional characterization of three Coffea arabica L. monoterpene synthases: insights into the enzymatic machinery of coffee aroma.
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The chemical composition of the coffee beverage is extremely complex, being made up of hundreds of volatile and non-volatile compounds, many of which are generated in the thermal reactions that occur during the roasting process. However, in the raw coffee bean there are also compounds that survive
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