Reducing the acidity of Arabica coffee beans by ohmic fermentation technology

Article English OPEN
Reta; Mursalim; Salengke; Junaedi, M.; Mariati; Sopade, P.;
(2017)
  • Publisher: Rynnye Lyan Resources
  • Journal: Food Research (issn: 2550-2166, eissn: 2550-2166)
  • Publisher copyright policies & self-archiving
  • Identifiers: doi: 10.26656/fr.2017.5.062
  • Subject: Coffee quality | Nutrition. Foods and food supply | Ohmic technology | TX901-946.5 | TX341-641 | Hospitality industry. Hotels, clubs, restaurants, etc. Food service | Fermentation | Arabica coffee
    mesheuropmc: food and beverages

Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its content of caffeine. Caffeine when consumed in exc... View more
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