Green Coffee Processing

A new way to spread coffee knowledge: the multimedia approach

F. Suggi Liverani, D. Csaki

A reaction-diffusion computational model to simulate coffee percolation

S. Bandini, R. Casati, E. Illy, C. Simone, F. Suggi Liverani, F. Tisato

Caffeine recovery from activated carbon

W. Heilmann

Caffeine-caffeic acid complex formation in coffee extracts

B. L. Zeller, F. Z. Saleeb

Computer simulation as a tool to model coffee brewing cellular automata for percolation processes; 2D and 3D techniques for fluid-dynamic simulations

R. Cappuccio, F. Suggi Liverani

Contribution to the study of Brazilian coffees physical characteristics

V.D.A. Anjos, M. Costa, E.E. M. Mori

Decaffeination of non-aqueous solvents using caffeic acid

B. L. Zeller, F. Z. Saleeb

Electronic noses: state of the art and implications for the coffee industries

J. Mitrovics, H. Ulmer, U. Weimar, W. Göpel

Evaluation of a microwave sensor for inline measurement of roasted and green whole coffee bean moisture

G. A. Wiseman

Extraction in coffee-processing and brewing

H.K. Cammenga, R. Eggers, T. Hinz, A. Steer, C. Waldmann

Heat and mass transfer during roasting - new process developments

R. Eggers

Impact of roasting temperature profiles on chemical reaction conditions in coffee beans

S. Schenker, C. Heinemann, M. Huber, R. Pompizzi, R. Perren, F. Escher

Influence of extraction temperature in the final quality of the Colombian coffee cups

"S. Andueza, L. Maeztu, M.P. De Peña, C. Cid"

Kinetics of coffee infusion : rate and diffusion coefficients of caffeine and mineral ion infusion from medium roasted coffees

D. Jaganyi, P. S. Madlala

Kinetics of coffee infusion: determination of the geographical origin of medium roasted coffees using extraction kinetics

D. Jaganyi

Laser / chemical ionisation – Mass spectrometry as on-line analysis technique for monitoring and controlling coffee roasting process

R. Dorfner, T. Ferge, C. Yeretzian, R. Zimmermann, A. Kettrup

Mechanism of volume expansion in coffee beans during roasting

R. Perren, R. Geiger, F. Escher

Optical sorting for the coffee industry

S. Bee

Performance of metal cans in the packaging of soluble coffee

S.T. Dantas, J.B. Gatti, E.S. Saron, F.B. Hellmeister, M.L. de Oliveira

Quick roasting of coffee beans, an overture to the fluid bed technique

V. D. Nagaruju, K. Ramalaxmi

Roasted and ground coffee in nitrogen gas flushed packages - II

R.M.V. Alves, E.E.M. Mori, C.R. Milanez, M. Padula

Structural properties of coffee beans as influenced by roasting conditions

S. Schenker Et Al.

Study of the roasting parameter and beverage quality of dry processed and wet unfermented processed Robusta coffees

H.C. Menezes, L.C. Mendes, M.A. Koike

The environmental consideration featuring in the processing of coffee in Kenya

J.K. Mburu