최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.1, 2015년, pp.89 - 96
강난기 (호서대학교 식품영양학과) , 민관식 (한경대학교 식품영양학과) , 강명화 (호서대학교 식품영양학과)
Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydr...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
커피의 원산지는? | 커피는 꼭두서니과(Rubiaceae) 코페아속(Coffea)에 속하고 아프리카의 에티오피아가 원산지이며, 현재는 아프리카, 남아메리카, 인도네시아, 베트남 등지에서 널리 재배되고 있다(1). 상업적으로 다량 재배되는 품종은 아라비카 (Arabica), 로부스타(Robusta-canephora) 그리고 리베리 카(Liberica)이다. | |
로부스타의 주요 생산국은? | 아라비카종은 에티오피아가 원산지이나 현재는 브라질, 콜롬비아, 멕시코, 과테말라, 에티오피아 등지에서 다량 생산되어 총 재배량의 약 75%를 차지한다 (2,3). 로부스타는 콩고(우간다)가 원산지이나 현재는 베트남, 인도네시아, 인도가 주요 생산 국가이다. 커피콩은 생산지별로 품질이 비슷하기 때문에 지역 이름, 혹은 선적된 항구 등을 상품명처럼 사용한다. | |
상업적으로 다량 재배되는 커피 품종은? | 커피는 꼭두서니과(Rubiaceae) 코페아속(Coffea)에 속하고 아프리카의 에티오피아가 원산지이며, 현재는 아프리카, 남아메리카, 인도네시아, 베트남 등지에서 널리 재배되고 있다(1). 상업적으로 다량 재배되는 품종은 아라비카 (Arabica), 로부스타(Robusta-canephora) 그리고 리베리 카(Liberica)이다. 아라비카종은 에티오피아가 원산지이나 현재는 브라질, 콜롬비아, 멕시코, 과테말라, 에티오피아 등지에서 다량 생산되어 총 재배량의 약 75%를 차지한다 (2,3). |
Clarke RJ. 1987. Packaging of roast and instant coffee. In Coffee: Volume 2-Technology. Clarke RJ, Macrae R, eds. Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, UK. p 201-215.
Smith AW. 1985. Introduction. In Coffee, I: Chemistry. Clarke RJ, Macrae R, eds. Elsevier Applied Science Publishers Ltd., London, UK. p 1-41.
Seo HS, Kang HJ, Jung EH, Hwang IK. 2006. Application of GC-SAW (Surface Acoustic Wave) electronic nose classification of origins and blended commercial brands in roasted ground coffee beans. Korean J Food Cookery Sci 22: 299-306.
http://coffeeroastinghacks.com/colombian-supremo/ (accessed Jan 2014).
Sivetz M. 1963. Aromatization-properties-brewing-decaffeination- plant design. In Coffee Processing Technology. Avi Publishing Company, Westport, CT, USA. Vol 2, p 21-28.
Moon JW, Cho JS. 1999. Changes in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage. Korean J Food Sci Technol 31: 441-447
Clarke RJ. 1987. Roasting and grinding. In Coffee: Technology. Clarke RJ, Macrae R, eds. Elsevier Applied Science Publishers Ltd., London, UK. Vol 2, p 73-107.
Reineccius GA. 1995. The maillard reaction and coffee flavor. Proceeding of the 16th International Scientific Colloquium on Coffee. ASIC, Paris, Francia. p 249-257.
Perrone D, Farah A, Donangelo CM, de Paulis T, Martin PR. 2008. Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars. Food Chem 106: 859-867.
Fujioka K, Shibamoto T. 2008. Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106: 217-221.
Macrae R. 1985. Nitrogenous compounds. In Coffee Chemistry. Clarke RJ, Macrae R, eds. Elsevier Applied Science Publishers, Barking, UK. p 115-152.
Viani R, Horman I. 1974. Thermal behavior of trigonelline. J Food Sci 39: 1216-1217.
Acheson KJ, Gremaud G, Meirim I, Montigon F, Krebs Y, Fay LB, Gay LJ, Schneiter P, Schindler C, Tappy L. 2004. Metabolic effects of caffeine in humans: lipid oxidation or futile cycling? Am J Clin Nutr 79: 40-46.
Greenberg JA, Boozer CN, Geliebter A. 2006. Coffee, diabetes, and weight control. Am J Clin Nutr 84: 682-693.
Zheng G, Sayama K, Okubo T, Juneja LR, Oguni I. 2004. Anti-obesity effects of three major components of green tea, catechins, caffeine and theanine, in mice. In Vivo 18: 55-62.
Abbott RD, Ross GW, White LR, Sanderson WT, Burchfiel CM, Kashon M, Sharp DS, Masaki KH, Curb JD, Petrovitch H. 2003. Environmental, life-style, and physical precursors of clinical Parkinson's disease: recent findings from the Honolulu-Asia Aging Study. J Neurol 250: III30-39.
Heuser I. 2003. Prevention of dementias: state of the art. Dtsch Med Wochenschr 128: 421-422.
Lindsay J, Laurin D, Verreault R, Hebert R, Helliwell B, Hill GB, McDowell I. 2002. Risk factors for Alzheimer's disease: a prospective analysis from the Canadian Study of Health and Aging. Am J Epidemiol 156: 445-453.
Ascherio A, Chen H, Schwarzschild MA, Zhang SM, Colditz GA, Speizer FE. 2003. Caffeine, postmenopausal estrogen, and risk of Parkinson's disease. Neurology 60: 790-795.
AOAC. 1995. Official methods of analysis of AOAC International. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 69-90.
Oliveria LS, Franca AS, Mendonca JCF, Barros-Junior MC. 2006. Proximate composition and fatty acids profile of green and roasted defective coffee beans. LWT-Food Sci Technol 39: 235-239.
Yanagimoto K, Lee KG, Ochi H, Shibamoto T. 2002. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by maillard reaction. J Agric Food Chem 50: 5480-5484.
Chang SM, Lee JK, Kim YH, Kim OY, Han CH, Yoo SG. 2010. Want to know more coffee. Kwangmoonkwak, Seoul, Korea.
Ko YS, Chung JS. 1986. Comparative studies on the fatty acids in the green and roasted coffee beans. J Korean Home Economics Assoc 24: 119-127.
Folstar P. 1985. Lipids. In Coffee: Chemistry. Clarke RJ, Macrae R, eds. Elsevier Applied Science, London, UK. Vol 1, p 203-222.
Nikolova-Damyanova B, Velikova R, Jham GN. 1998. Lipid classes, fatty acid composition and triacylglycerol molecular species in crude coffee beans harvested in Brazil. Food Res Int 31: 479-486.
Seo HS. 2001. Studies on physicochemical characteristics, sensory characteristics and antioxidant activities of coffee in relation to the roasting degree. MS Thesis. Seoul National University, Seoul, Korea.
Gillies ME, Birkbeck JA. 1983. Tea and coffee as sources of some minerals in the New Zealand diet. Am J Clin Nutr 38: 936-942.
Deibler KD, Acree TE, Lavin EH. 1998. Aroma analysis of coffee brew by gas chromatography-olfactometry. In Food Flavor: Formation, Analysis and Packaging Influences. Contis ET, To CT, Mussinan CJ, Parliament TH, Shahidi F, Spanier AM, eds. Elsevier Science B.V., Amsterdam, Netherlands. p 69-78.
Molund VP. 1984. Inhibition of carcinogen induced biological responses with a coffee water-insoluble fraction and a model system melanoidins. PhD Dissertation. University of British Columbia, Vancouver, Canada.
Diaz-Rubio ME, Saura-Calixto F. 2007. Dietary fiber in brewed coffee. J Agric Food Chem 55: 1999-2003.
Galli V, Barbas C. 2004. Capillary electrophoresis for the analysis of short-chain organic acids in coffee. J Chromatography A 1032: 299-304.
Khan NA, Brown JB. 1953. The composition of coffee oil and its component fatty acids. J Am Oil Chem Soc 30: 606-609.
Carrera F, Leon-Camacho M, Pablos F, Gonzalez AG. 1998. Authentication of green coffee varieties according to their sterolic profile. Anal Chim Acta 370: 131-139.
Ratnayake WM, Hollywood R, O'Grady E, Stavric B. 1993. Lipid content and composition of coffee brews prepared by different methods. Food Chem Toxicol 31: 263-269.
Martin MX, Pablos F, Gonzalez AG, Valdenebro MX, Leon-Camacho M. 2001. Fatty acid profiles as discriminant parameters for coffee varieties differentiation. Talanta 54: 291-297.
Murkovic M, Hillebrand A, Winkler J, Leitner E, Pfannhauser W. 1996. Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.). Z Lebensm Unters Forsch 203: 216-219.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.