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Full-Text Articles in Life Sciences
Variables Affecting The Extraction Of Antioxidants In Cold And Hot Brew Coffee: A Review, Brian Yust, Frank Wilkinson, Niny Rao
Variables Affecting The Extraction Of Antioxidants In Cold And Hot Brew Coffee: A Review, Brian Yust, Frank Wilkinson, Niny Rao
College of Life Sciences Faculty Papers
Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be …
Physicochemical Analysis Of Cold Brew And Hot Brew Peaberry Coffee, Evan T. Schwarzmann, Marlena P. Washington, Niny Z. Rao
Physicochemical Analysis Of Cold Brew And Hot Brew Peaberry Coffee, Evan T. Schwarzmann, Marlena P. Washington, Niny Z. Rao
College of Life Sciences Faculty Papers
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee …
Quantification Of Spent Coffee Ground Extracts By Roast And Brew Method, And Their Utility In A Green Synthesis Of Gold And Silver Nanoparticles, Brian G Yust, Niny Z Rao, Evan T Schwarzmann, Madisyn H Peoples
Quantification Of Spent Coffee Ground Extracts By Roast And Brew Method, And Their Utility In A Green Synthesis Of Gold And Silver Nanoparticles, Brian G Yust, Niny Z Rao, Evan T Schwarzmann, Madisyn H Peoples
College of Life Sciences Faculty Papers
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been growing interest in green synthesis methods, which avoid unnecessary exposure to toxic chemicals and reduce harmful waste. Synthesis methods which utilize food waste products are particularly attractive because they add value and a secondary use for material which would otherwise be disposed of. Here, we show that spent coffee grounds (SCGs) that have already been …