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Phenolic Compounds in Coffee1
M I N I R E V I E W Phenolic compounds in coffee1 Adriana Farah and Carmen Marino Donangelo* Laboratório de Bioquímica Nutricional e de Alimentos. Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária, CT, Bloco A, Sala 528-A. Ilha do Fundão, Rio de Janeiro, RJ, 21949-900, Brazil. *Corresponding author: [email protected] Phenolic compounds are secondary metabolites generally involved in plant adaptation to environmental stress conditions. Chlorogenic acids (CGA) and related compounds are the main components of the phenolic fraction of green coffee beans, reaching levels up to 14 % (dry matter basis). These compounds have a number of beneficial health properties related to their potent antioxidant activity as well as hepatoprotective, hypoglycemic and antiviral activities. The main groups of CGA found in green coffee beans include caffeoylquinic acids, dicaffeoylquinic acids, feruloylquinic acids, p-coumaroylquinic acids and mixed diesters of caffeic and ferulic acids with quinic acid, each group with at least three isomers. During coffee processing, CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting also produce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuses on the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic, physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed. The impact of CGA composition of green coffee on cup quality is also approached. Despite the existence of substantial published information on the total levels of CGA in coffee, more research is needed on the composition of minor phenolic compounds and specific CGA isomers (and related substances) in green and roasted coffee beans, as well as their impact on coffee quality. -
University of Florida Thesis Or Dissertation Formatting
COFFEE ROASTING: COLOR AND AROMA-ACTIVE SULFUR COMPOUNDS By ALBERTO MONTEIRO CORDEIRO DE AZEREDO A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2011 1 © 2011 Alberto Monteiro Cordeiro de Azeredo 2 To God, for giving me the most caring wife, the most precious daughter, and the most supportive parents and family, who helped me in achieving this honorable milestone 3 ACKNOWLEDGMENTS I would like to give my deepest thanks to my advisors Dr. Balaban and Dr. Marshall for giving me this opportunity to pursue my PhD degree, and for their support, advice and friendship throughout this experience. Thanks to Dr. Rouseff for his invaluable help, assistance and time for my research, thanks for letting me be part of his lab. I also want to thank my other committee members, Dr. Sims and Dr. Welt, for all their expertise and help. I acknowledge all the assistance provided to me from the University of Florida, the Institute of Food and Agricultural Sciences, and the department of Food Science and Human Nutrition. I would also like to give my special thanks to Dr. Susan Percival for her continuous encouragement to pursue a PhD. I would like to thank Mr. Washington Rodrigues and Mr. Edgard Bressani from Ipanema Coffees, located in southern Minas Gerais, Brazil, for kindly providing green coffee beans for this research. I would like to thank my lab mates Milena and Maria for all their help and suggestions, and would like to extend my special thanks to Dr. -
GRAS Notice GRN 868 Agency Response Letter -Coffee Fruit Extract
U.S. FOOD & DRUG ADMINISTRATI ON CENTER FOR FOOD SAFETY &APPLIED NUTRITION Ashish Talati Amin Talati Wasserman, LLP 100 S. Wacker Drive Suite 2000 Chicago, IL 60606 Re: GRAS Notice No. GRN 000868 Dear Mr. Talati: The Food and Drug Administration (FDA, we) completed our evaluation of GRN 000868. We received the notice that you submitted on behalf of VDF FutureCeuticals, Inc. (VDF) on June 10, 2019, and filed it on August 19, 2019. VDF submitted an amendment to the notice on November 1, 2019, that clarified information related to the description of coffee fruit extract, batch compliance with specifications, dietary exposure, safety studies, and analytical method validation. The subject of the notice is coffee fruit extract for use as an ingredient and as an antioxidant in certain beverages, including flavored waters, coffee, tea, ready-to-mix (RTM) beverages, fruit juices, and vegetable juices/blends; nutritional and replacement milk products (pre-workout); clusters/bars; chocolate; candy; and chewing gum, at levels ranging from 20 mg to 300 mg/serving.1 This notice informs us of VDF ' sview. that these uses of coffee fruit extract are GRAS through scientific procedures. Our use of the term, "coffee fruit extract" in this letter is not our recommendation of that term as an appropriate common or usual name for declaring the substance in accordance with FDA's labeling requirements. Under 21 CFR 101.4, each ingredient must be declared by its common or usual name. In addition, 21 CFR 102.5 outlines general principles to use when establishing common or usual names for nonstandardized foods. -
The Harvest and Post-Harvest Management Practices' Impact On
Chapter The Harvest and Post-Harvest Management Practices’ Impact on Coffee Quality Mesfin Haile and Won Hee Kang Abstract Coffee is one of the most important agricultural commodities in the world. The coffee quality is associated with pre-harvest and post-harvest management activi- ties. Each step starting from selecting the best coffee variety for plantation until the final coffee drink preparation determines the cupping quality. The overall coffee quality influenced by the factors which involve in changes the physicochemical properties and sensorial attributes, including the post-harvest operations. The post- harvest processing activities contribute about 60% of the quality of green coffee beans. The post-harvest operations include pulping, processing, drying, hulling, cleaning, sorting, grading, storage, roasting, grinding, and cupping. This chapter comprises the harvest and post-harvest operations of coffee and their impacts on coffee quality. Keywords: digestive bioprocessing, coffee cherry, caramelization, Maillard reaction, speciality coffee 1. Introduction Coffee trees are widely grown in tropical and subtropical regions of Africa, Southeast Asia, and South America [1]. The world annual coffee production esti- mated 158.6 million 60-kg bags as of 2017/2018, up from 148.6 million 60-kg bags in 2014/2015. South America, Asia and Oceania, Mexico and Central America, and Africa produced as presented, respectively, 81.5, 47.7, 21.7, and 17.8 million 60-kg bags of coffee. The genus Coffea belongs to the Rubiaceae family and holds more than 90 different species. However, only Coffea arabica, Coffea canephora, and Coffea liberica are commercially important [1]. Arabica coffee accounts for about 64%, while C. -
Brochure (PDF)
COFFEE ROASTERS & TEA BLENDERS INTRODUCTION Tudor Tea & Coffee Ltd was established in 1984 as a Tea Company. Introducing the facility to roast its ‘own’ coffee just 6 years later, it now boasts a ‘State of the Art’ Coffee Roasting plant. Being one of the few companies today employing its ‘own’ team of fully trained engineers, it is able to produce a product and offer a service to the people in the UK Food Service Market that other companies strive to emulate! Tudor Tea & Coffee Ltd achieved awards from the Tea Council for barista training can be carried out. Tudor Coffee, on behalf of INDEX the consistent high quality Tea that is produced and maintained. the client, can create their own coffee blend, and roast and Coffee Roasting Page 3 Tudor import, blend and produce Leaf Tea and Tea bags of personalise the product and can be tasted from our Sample Single Origin Coffee Page 4 various sizes for the UK Food Service Market. A complete range Roaster (by prior arrangement). Coffee Bean Pricing Page 5 of superior products such as the Masterpiece range of pure Tudor Tea & Coffee Ltd has over many years established an Tudor Tea Page 6 specialist string and tagged teabags to offer a comprehensive enviable reputation within the Food Service Industry, with all Tudor Tea Catering Range Page 7 and highly successful product range, guaranteed by our own of its engineers being fully employed by the company and we experienced tea tasters. Rainforest Alliance Product Range Page 8 ensure all are fully trained by the manufacturers directly. -
Brentwood Espresso and Cappuccino Maker Instructions
Brentwood Espresso And Cappuccino Maker Instructions Olag remains unwomanly after Xavier outprices sustainedly or seal any utmosts. Is Alessandro quartile lymphaticallyor monostrophic while when interjacent places someNeale tabloids iodate and frazzles excepts. multilaterally? Melvyn is xylophagous and step-in Add it also set for great cup candle holder while its brewing coffee is detachable for the machine with our site, espresso and brentwood cappuccino maker gevalia classic coffeemaker caffeine clean removable water Pacific energy brentwood espresso and cappuccinos and companies we do this espresso with fresh new mr coffee makers like we find answers to be caused by. Read on for the lowdown on the most popular bells and whistles. Did this cappuccino makers coffee. Load iframes as. By clicking on the products below, and repeat the sorrow one should time. Social login to learn more you so you take a sturdy and brentwood espresso cappuccino and for a weaker cup. Measuring the Location attractiveness index. Marketing guide to learn more a Fresh new pot of coffee or tea that. To Use but in to daze the Coffee maker Automatic cleaning cycle and will begin another brew by. Turn the control knob to the off position. View online or espresso and brentwood enjoy a deep clean as reheated! What can I do to prevent this in the future? Best coffee maker is espresso machine rest of descaling. Our Favorite Instant Pot Dishes for St. Soak overnight with brentwood espresso maker. It maybe not be called espresso machine it makes regular coffee perfect but espresso no does fire work. Gevalia maker online shopping for brentwood espresso and cappuccino maker instructions. -
Country Coffee Profile Italy Icc-120-6 1
INTERNATIONAL COFFEE ORGANIZATION COUNTRY COFFEE PROFILE ITALY ICC-120-6 1 COUNTRY COFFEE PROFILE ITALY ICO Coffee Profile Italy 2 ICC-120-6 CONTENTS Preface .................................................................................................................................... 3 Foreword ................................................................................................................................. 4 1. Background ................................................................................................................. 5 1.1 Geographical setting ....................................................................................... 5 1.2 Economic setting in Italy .................................................................................. 6 1.3 History of coffee in Italy .................................................................................. 6 2. Coffee imports from 2000 to 2016 ............................................................................. 8 2.1 Volume of imports .......................................................................................... 8 2.2 Value and unit value of imports ..................................................................... 14 2.3 Italian Customs – Import of green coffee ...................................................... 15 3. Re-exports from 2000 to 2016 ................................................................................... 16 3.1 Total volume of coffee re-exports by type and form ................................... -
Executive Summary
Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers. -
La Rana Bistro Mabe's Pizza Magpie Coffeehouse
LODGING AND DINING ON THE TOUR! Lodging and Dining pdf available at www.iowaarttour.com DECORAH LODGING AND DINING QUALITY INN & SUITES LA RANA BISTRO STONE HEARTH INN RESTAURANT & LOUNGE HOTEL WINNESHIEK/RESTAURATION Hearty breakfast, evening snacks, indoor pool, free wireless Local seasonal menu. Creative Midwest fare. Homemade desserts. Casual fine dining, lounge. Steaks, sandwiches, pasta, seafood. high-speed Internet, 100% smoke-free. Serta pillow top beds. Best cocktails, wines and local beers. Small setting. Warm ambi- Mon.–Sat lunch-dinner, Thurs night Iowa Chop, Fri. night all-you- Stop in to refresh and refuel while viewing local art on display. Whirlpool rooms. ence. Mon–Sat lunch 11a–2p, dinner 5–9p, bar ’til close. can-eat fish, Sat night prime rib. (Behind Super 8, on Hwy 9) Breakfast, lunch, dinner and bar available. A restaurant where you 705 Commerce Drive, Decorah • 563-382-2269 • gm.ia186@choicehotels. 120 Washington Street, Decorah • 563-382-3067 • laranabistro.com 811 Commerce Drive, Decorah • 563-382-4614 • stonehearthdecorah.com can expect the best! com • qualityinn.com/hotel-decorah-iowa-IA186 104 East Water Street, Decorah • 563-382-4164 • hotelwinn.com MABE’S PIZZA T-BOCK’S SPORTS BAR & GRILL THE BAKKE FAMILY FARMHOUSE Legendary pizza, full menu. Beer and wine. Seven days a week Favorite local hangout. Best burgers, coldest beer in town—22 taps. DECORAH LODGING Only 4.5 miles from Decorah. Spacious deck with patio furniture, 11a–close. Huge menu includes: breakfasts, hot wings, appetizers, burgers, BED & BREAKFAST ON BROADWAY gas grill, large fenced-in lawn. Four bedrooms with queen beds, 110 East Water Street, Decorah • 563-382-4297 sandwiches, wraps and salads. -
Economics of Sustainable Coffee Production in Los Santos, Costa Rica
Economics of Sustainable Coffee Production in Los Santos, Costa Rica Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science in International Development Studies at Wageningen University and Research Centre (WUR), The Netherlands By Thom van Wesel 1 2 ‘Economics of Sustainable Coffee Production in Los Santos, Costa Rica’ Course Code: DEC 80433 Author: Thom van Wesel Registration Number: 880617-941-060 Supervisors: Fernando Saenz CINPE, Costa Rica Rob Schipper Wageningen University and Research Centre (WUR) Development Economics | Wageningen University & Research Centre | August 2012 3 Acknowledgement The period working on this thesis represented both a challenging and an invaluable experience. From the moment I started my thesis I have acquired remarkable and new experiences with regards to studying and living abroad, familiarizing oneself with a new culture, language and above all people. For I am very grateful to the persons who have enabled and supported me throughout this thesis. Without them, bringing my thesis to a good end would have been far more difficult and challenging. First of all I would like to thank the household that were willing to participate in my research. I have been amazed often by their hospitality, kindness and openness of families. The families and persons I have encountered have always been willing to receive my, make time and help me with any questions. This would have been very hard to reach without the help of the cooperative ‘Cooperative de Caficultores de Llano Bonito' (CoopeLlanoBonito) whose employees were very helpful in establishing contact with producers. In addition, I would like to thank my supervisors: Rob Schipper, Kees Burger and Fernando Saenz. -
A Chapter in the History of Coffee: a Critical Edition and Translation of Murtad}A> Az-Zabīdī's Epistle on Coffee
A Chapter in the History of Coffee: A Critical Edition and Translation of Murtad}a> az-Zabīdī’s Epistle on Coffee Presented in Partial Fulfillment of the Requirements for the Degree Master of Arts in the Graduate School of The Ohio State University By Heather Marie Sweetser, B.A. Graduate Program in Near Eastern Languages and Cultures The Ohio State University 2012 Thesis Committee: Dr. Georges Tamer, Advisor Dr. Joseph Zeidan Copyright by Heather Marie Sweetser 2012 Abstract What follows is an edition and translation of an Arabic manuscript written by Murtad}a> az-Zabīdī in 1171/1758 in defense of coffee as per Islamic legality. He cites the main objections to coffee drinking and refutes them systematically using examples from Islamic jurisprudence to back up his points. The author also includes lines of poetry in his epistle in order to defend coffee’s legality. This particular manuscript is important due to its illustrious author as well as to its content, as few documents describing the legal issues surrounding coffee at such a late date have been properly explored by coffee historians. The dictionary Ta>j al-ʿAru>s, authored by Murtad}a> az-Zabīdī himself, as well as Edward Lane’s dictionary, were used to translate the manuscript, which was first edited. Unfortunately, I was only able to acquire one complete and one incomplete manuscript; other known manuscripts were unavailable. Arabic mistakes in the original have been corrected and the translation is annotated to provide appropriate background to the epistle’s commentary. A brief introduction to the history of coffee, a sample of the debate surrounding the legality of coffee in Islam, and a biography of the author is provided. -
21. Saami Coffee Culture
21 Saami Coffee Culture Chris Kolbu and Anne Wuolab I grew up with Saami coffee culture.1 It was always around me; at home, while visiting relatives, in the mountains, by the reindeer enclosure. It’s a natural part of my life. I only condense it down to its essential parts and present it for people unfamiliar with it, through coffee, stories and settings. Saami coffee culture wasn’t as conceptually clear to me when I started my café in Lycksele in 2011. Even though I had support from the Indigee Indigenous Entrepreneurship program, I still found it difficult to start the business at first. But later, while I was in my café, I noticed how different people would sit and drink their coffee. Saami customers stood apart with their slow, ceremonial way of interacting with the coffee and with each other. Since then, I’ve studied our cultural history and spoken with many people, young and old, to better understand the essence of Saami coffee culture. I’ve learned that, wherever it occurs, Saami coffee culture is basically the same. The Saami started drinking coffee in the late nineteenth century, shortly after it had become pervasive in the southern parts of the Scandinavian countries. Although coffee probably came to the Saami from the south, 1 This text has been edited from an interview with Anne Wuolab by Chris Kolbu on the Nordic Coffee Culture Blog, and republished here with their permission. The original text can be found on the Nordic Coffee Culture Blog. The text begins with a short introduction from Chris, and then switches to a first-person narrative from Anne, based on an interview with Chris.