Friday 29 March 2024
  • La Cimbali
  • Triesteexpresso
- Advertisement -spot_img

TAG

fermentation

New research unveils chemical compunds that give fermented coffees their distinctive flavors

INDIANAPOLIS, USA — Specialty coffees are gaining traction in coffeehouses around the world — and now a fermented version could bring a fruity taste...

Lucia Solis: “I don’t think that fermentation is really necessary for having a good coffee”

MILAN - From wine to coffee following the file rouge of fermentation: this is the professional story of Lucia Solis, who decided to move...

New Turkish taste for coffee lovers: Olive coffee. It’s reach in antioxidants

A research and development company in Balıkesir's Edremit, Turkey that focused on olives and various herbal essences for the past 15 years has started...

Coffee growers in PNG invest in quality improvement technology

In early June, Producer Support Officer Will Valverde and Liaison Officer Gabriel Iso launched the project “Coffee quality improvement though wet coffee mills” in...

RESEARCH – Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process

WIEZE/Belgium, ZURICH/Switzerland – The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency...

JAPAN – Menicon helps Starbucks turn coffee grounds into cattle feed to make milk for the next cup

NAGOYA – Menicon Co., Ltd., is globally regarded as Japan’s leading contact lens manufacturer. But it’s not often that the world gets a revealing...

COCOTEA 72 – SCREENING FOR SUPERIOR YEASTS FOR FERMENTATION OF BEER, WINE, CHOCOLATE AND TEA

Meersman E.1,2, Steensels J.1,2, Snoek T. 1,2, Picca Nicolino M. 1,2, Saels V. 1,2,Bernaert H.3, Vrancken G.3, Verstrepen K.J.1,2 3 esther.meersman@biw.vib-kuleuven.be Fermented foods and...

COCOTEA 71 – MICROBIAL SUCCESSION AND THE DYNAMICS OF METABOLITES AND SUGARS DURING THE FERMENTATION OF THREE DIFFERENT COCOA (THEOBROMA CACAO L.) HYBRIDS

Moreira, I, Miguel, M.G., Duarte, W.F., Dias, D. R., Schwan, R.F.Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil E-mail: rschwan@dbi.ufla.br; diasdr@dca.ufla.br...

COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...

Latest news

- Advertisement -spot_img