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Статті в журналах з теми "Relationship coffees"
Rao, Niny Z., Megan Fuller, and Meghan D. Grim. "Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction." Foods 9, no. 7 (July 9, 2020): 902. http://dx.doi.org/10.3390/foods9070902.
Повний текст джерелаHappyana, Nizar, Amelinda Pratiwi, and Euis Holisotan Hakim. "Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties." International Journal of Food Science 2021 (November 23, 2021): 1–9. http://dx.doi.org/10.1155/2021/5782578.
Повний текст джерелаAlemayehu Tassew, Addis, Gezahegn Berecha Yadessa, Adugna Debela Bote, and Taye Kufa Obso. "The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees." International Journal of Agronomy 2022 (September 22, 2022): 1–13. http://dx.doi.org/10.1155/2022/9913578.
Повний текст джерелаLouzada Pereira, Lucas, Rogério Carvalho Guarçoni, Gustavo Soares de Souza, Dério Brioschi Junior, Taís Rizzo Moreira, and Carla Schwengber ten Caten. "Propositions on the Optimal Number of Q-Graders and R-Graders." Journal of Food Quality 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/3285452.
Повний текст джерелаBudi, I. Made, and Arsyam Mawardi. "Identifikasi Molekular Kekerabatan Genetik Kopi Wamena Berbasis Marka Random Amplified of Polymorphic DNA (RAPD)." JURNAL BIOLOGI PAPUA 13, no. 1 (April 1, 2021): 8–18. http://dx.doi.org/10.31957/jbp.1322.
Повний текст джерелаFl aacute vio, M. Bor eacute m., P. Figueiredo Luisa, C. Ribeiro Fabiana, H. S. Taveira Jos eacute, S. Giomo Gerson, and J. G. Salva Terezinha. "The relationship between organic acids, sucrose and the quality of specialty coffees." African Journal of Agricultural Research 11, no. 8 (February 25, 2016): 709–17. http://dx.doi.org/10.5897/ajar2015.10569.
Повний текст джерелаVelásquez, Sofía, Carlos Banchón, Willian Chilán, and José Guerrero-Casado. "Effect of Three Post-Harvest Methods at Different Altitudes on the Organoleptic Quality of C. canephora Coffee." Beverages 8, no. 4 (December 13, 2022): 83. http://dx.doi.org/10.3390/beverages8040083.
Повний текст джерелаHifnalisa, A. Karim, Y. D. Fazlina, Manfarizah, Y. Jufri, and T. Sabrina. "The nutrient content of N, P, K in Andisols and Arabica coffee leaves in Bener Meriah Regency, Indonesia." IOP Conference Series: Earth and Environmental Science 951, no. 1 (January 1, 2022): 012014. http://dx.doi.org/10.1088/1755-1315/951/1/012014.
Повний текст джерелаLiberto, Erica, Davide Bressanello, Giulia Strocchi, Chiara Cordero, Manuela Rosanna Ruosi, Gloria Pellegrino, Carlo Bicchi, and Barbara Sgorbini. "HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and Limits." Molecules 24, no. 24 (December 10, 2019): 4515. http://dx.doi.org/10.3390/molecules24244515.
Повний текст джерелаWondimkun, Yishak Worku, Shimelis Admassu Emire, and Tarekegn Berhanu Esho. "Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (June 1, 2020): 39–48. http://dx.doi.org/10.2478/aucft-2020-0004.
Повний текст джерелаДисертації з теми "Relationship coffees"
Vecchiato, Silvia. "Value coffee chain anlysis e convention theory, applicazioni nel minas gerais: il terroir nello sviluppo strategico caffeicolo." Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2703.
Повний текст джерелаQuesta tesi indaga, sotto il riferimento teorico della Value Chain Analysis e della Teoria delle Convenzioni, i dispositivi di qualificazione di prodotto e le corrispondenti forme di coordinamento che gli attori del contesto produttivo caffeicolo brasiliano e del Minas Gerais hanno, nel corso della storia, adottato come strategia di sopravvivenza prima e, in seguito, di crescita. In questa analisi, particolare rilevanza viene data allo spazio e al ruolo della referenza territoriale, quale dispositivo di qualificazione del prodotto caffè e strategia di sviluppo nella storia caffeicola brasiliana. Il fine ultimo è di analizzarne una sua specifica dimensione, quella del terroir, presentandone concetti, definizioni, e mettendo in luce, in via descrittiva, possibili approcci per la sua caratterizzazione pedologico - spaziale. Chiude un’indagine conoscitiva di caratterizzazione climatico – produttiva del terroir di una zona rinomata per la produzione caffeicola del Minas Gerais.
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Tallontire, A. "Making trade fair? : an examination of the relationship between Cafedirect and a coffee co-operative in Tanzania." Thesis, University of Bradford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.528077.
Повний текст джерелаFerreira, Sónia dos Santos. "Structure-function relationship of immunostimulatory polysaccharides." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/13665.
Повний текст джерелаCoffee polysaccharides, namely the arabinogalactans present in instant coffee and the galactomannans of coffee infusions have in vitro immunostimulatory activity, shown by an inflammatory response. Previous works showed that an instant coffee extract with 1–5 kDa (sample 1E), obtained by ultrafiltration, resultant from an exhaustive washing out of the small molecular weight compounds, presented in vitro immunostimulatory activity. However, another similar extract (sample 2E), this time resultant from a rudimentary fractionation, had no activity. Based on the hypothesis that small molecular weight compounds may interfere on the in vitro immunostimulatory activity of these polysaccharides, in this study, sample 2E was purified through Bio-Gel P2 size exclusion chromatography (SEC-P2) and the in vitro immunostimulatory activity in BALB/c mice spleen B and T lymphocyte cells was studied by the expression of an early activation marker (CD69). Results allowed concluding that the presence of small molecular weight compounds, namely chlorogenic acids (CGA) and caffeine, interfere with the determination of the in vitro immunostimulatory activity of coffee polysaccharides. Aiming to know what could be the structural characteristics responsible for the instant coffee arabinogalactans potential immunostimulatory activity, sample 1E was also fractionated by size-exclusion chromatography using Bio-gel P6 (1-6 kDa). Three fractions were pooled and freeze-dried and their immunostimulatory activity was evaluated, allowing to observe that the immunostimulatory activity of sample 1E derived from the fraction with a molecular weight near 5 kDa. The treatment of sample 1E with 0.1 M NaOH solution decreased by 58.2 % the in vitro activation of B lymphocytes. Although FTIR analyses of the saponified and dialysed sample 1E showed an increase of the presence of carboxylic acids when compared to the native sample, but no difference in the amount of acetyl groups were detected by gas chromatography of the head-space solid-phase microextraction (HS-SPME-GC-FID). Also, similar carbohydrate composition was observed by GC-FID for the sample before and after saponification. To disclose the possibility that, upon saponification, the CGA could have been released from melanoidin structures and be adsorbed to the polysaccharides, even upon exhaustive dialysis, a SEC-P2 was performed. As the chromatogram obtained did not show absorbances at 280 and 325 nm in the inclusion volume, it was possible to infer that the loss of immunostimulatory activity was not due to the presence of adsorbed CGA. Sample 1E had 5.5% of total protein. In order to evaluate the influence of the presence of protein for the immunostimulatory activity, sample 1E was treated with chymotrypsin. The resulted deproteinised sample (1Edep) had a similar carbohydrate composition and the same immunostimulatory activity. The treatment with an α-L-arabinofuranosidase, which should remove terminally-linked arabinose residues, allowed, after purification through SEC-P2, to observe that the sample lost the in vitro immunostimulatory activity to stimulate B and T lymphocytes.In order to obtain more information on how sample 1E can activate the B and T lymphocytes, the sample 1E was tested in innate immune macrophages (BMDM) and dendritic cells (BM-DCs) derived from bone-marrow. The results showed the production of NO by BMDM and the increase of the expression of surface activation markers MHC-II, CD80, and CD86 by BM-DCs, indicating the activation of both cell types. It is possible that the activation of macrophages and dendritic cells may be involved in the activation of B and T spleen lymphocytes by sample 1E. The results obtained allowed to conclude that the in vitro immunostimulatory activity of instant coffee arabinogalactan-rich fractions results from a fraction near 5 kDa. This activity seems to be dependent of the presence of arabinose terminally-linked residues but not on the acetylation of the polysaccharide neither on the protein content. Also, it was possible to conclude that the in vitro immunostimulatory activity of these fractions is negatively influenced by the presence of CGA and caffeine. Although these compounds interfere in in vitro experiments, it is not expected that they could interfere in vivo because during digestion the low molecular weight compounds are absorbed in the upper small intestine whereas the polysaccharides and melanoidins are not. Along the digestive tract, the immunostimulatory effect of polysaccharides should prevail when interacting with immune cells found in Peyer's patches or with dendritic cells found in the small-intestinal lamina propria, before colon fermentation.
Os polissacarídeos do café, nomeadamente as arabinogalactanas do café instantâneo e as galactomananas da infusão de café, têm atividade imunoestimuladora in vitro, verificada através de uma resposta inflamatória. Os estudos anteriores mostraram que um extrato de café instantâneo com 1-5 kDa (amostra 1E), obtido por ultrafiltração, com lavagem exaustiva dos compostos de baixo peso molecular, apresentou atividade imunoestimuladora in vitro. No entanto, um extrato semelhante (amostra 2E), desta vez resultante de um fracionamento rudimentar, não tinha atividade. Com base na hipótese de que os compostos de baixo peso molecular podem interferir na atividade imunoestimuladora in vitro destes polissacarídeos, neste estudo, a amostra 2E foi purificada por cromatografia de exclusão molecular em Bio-Gel P2 (SEC-P2) e a atividade imunoestimuladora in vitro foi estudada em linfócitos B e T de células esplénicas de ratinhos BALB/c por expressão de um marcador precoce de ativação (CD69). Os resultados obtidos permitiram concluir que a presença de compostos de baixo peso molecular, nomeadamente ácidos clorogénicos (CGA) e cafeína, interferem com a determinação da atividade imunoestimuladora in vitro dos polissacarídeos do café. Com o objetivo de saber quais as características estruturais responsáveis pela potencial atividade imunoestimuladora das arabinogalactanas do café instantâneo, a amostra 1E foi também fracionada por cromatografia de exclusão molecular em Bio-Gel P6 (1-6 kDa). Três frações foram recolhidas e liofilizadas e a sua atividade imunoestimuladora foi avaliada, permitindo observar que a atividade imunoestimuladora da amostra 1E deriva da fração com um peso molecular próximo de 5 kDa. O tratamento da amostra 1E com uma solução de 0,1 M de NaOH diminuiu 58,2% a ativação in vitro de linfócitos B. Embora as análises de FTIR da amostra 1E saponificada e dialisada tenham mostrado um aumento da presença de ácidos carboxílicos quando comparado com a amostra nativa, não foram verificadas diferenças na quantidade de grupos acetilo, avaliadas por micro-extração em fase sólida da fase de vapor e análise por cromatografia em fase gasosa e detetor de ionização de chama (HS-SPME-GC-FID). A análise de GC-FID permitiu também observar uma composição de açúcares semelhante antes e após saponificação. Para testar a possibilidade de, após a saponificação, os CGA poderem ter sido libertados das estruturas das melanoidinas e ficarem adsorvidos aos polissacarídeos, mesmo após diálise exaustiva, foi realizada uma separação por SEC-P2. Uma vez que o cromatograma obtido não mostrou absorvâncias a 280 e 325 nm no volume de inclusão, foi possível deduzir que a perda de atividade imunoestimuladora não foi devida à presença de CGA adsorvidos. A amostra 1E tinha 5,5% da proteína total. De forma a avaliar a influência da presença de proteína para a atividade imunoestimuladora, a amostra 1E foi tratada com quimotripsina. A amostra desproteinizada resultante (1Edep) tinha uma composição de açúcares semelhante e a mesma atividade imunoestimuladora. O tratamento com uma α-L-arabinofuranosidase, que remove os resíduos de arabinose em ligação terminal, permitiu, após purificação através de SEC-P2, observar que a amostra perdeu a atividade imunoestimuladora in vitro de linfócitos B e T.Para aprofundar o conhecimento sobe o modo de ativação dos linfócitos B e T pela amostra 1E, esta amostra foi testada em macrófagos (BMDM) e células dendríticas (BM-DCs) da imunidade inata, derivadas da medula óssea. Os resultados mostraram a produção de NO pelos BMDM e o aumento da expressão de marcadores de superfície de ativação, MHC-II, CD80 e CD86, pelas BM-DCs, indicando a ativação de ambos os tipos de células. Estes resultados mostram que é possível que a ativação de macrófagos e de células dendríticas possa estar envolvida na ativação dos linfócitos B e T do baço pela amostra 1E. Os resultados obtidos também permitiram concluir que a atividade imunoestimuladora in vitro das frações de café instantâneo ricas em arabinogalactanas resulta de uma fração com cerca de 5 kDa. Esta atividade parece ser dependente da presença de resíduos de arabinose em ligação terminal e não da extensão da acetilação do polissacarídeo nem do conteúdo proteico presente. Foi também possível concluir que a atividade imunoestimuladora in vitro destas frações é influenciada negativamente pelos CGA e cafeína, caso estejam presentes. Embora estes compostos interfiram em experiências in vitro, não é de esperar que possam interferir in vivo porque durante a digestão os compostos de baixo peso molecular são absorvidos na parte superior do intestino delgado, enquanto os polissacarídeos e as melanoidinas não o são. Ao longo do trato digestivo, o efeito imunoestimulador dos polissacarídeos deve prevalecer ao interagir com as células do sistema imunitário encontradas nas placas de Peyer ou com as células dendríticas encontradas na lâmina própria do intestino delgado, antes da fermentação no cólon.
Moreira, Ana Sofia Pereira. "Study of modifications induced by thermal and oxidative treatment in oligo and polysaccharides of coffee by mass spectrometry." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17074.
Повний текст джерелаOs polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanhos de alto peso molecular contendo nitrogénio, designados de melanoidinas. As melanoidinas do café apresentam diversas atividades biológicas e efeitos benéficos para a saúde. No entanto, a sua estrutura exata e os mecanismos envolvidos na sua formação permanecem desconhecidos, bem como a relação estrutura-atividade biológica. A utilização de sistemas modelo e a análise por espectrometria de massa permitem obter uma visão global e, simultaneamente, detalhada das modificações estruturais nos polissacarídeos do café promovidas pela torra, contribuindo para a elucidação das estruturas e mecanismos de formação das melanoidinas. Com base nesta tese, oligossacarídeos estruturalmente relacionados com a cadeia principal das galactomananas, (β1→4)-Dmanotriose (Man3), e as cadeias laterais das arabinogalactanas, (α1→5)-Larabinotriose (Ara3), isoladamente ou em misturas com ácido 5-Ocafeoilquínico (5-CQA), o ácido clorogénico mais abundante nos grãos de café verde, e péptidos compostos por tirosina e leucina, usados como modelos das proteínas, foram sujeitos a tratamento térmico a seco, mimetizando o processo de torra. A oxidação induzida por radicais hidroxilo (HO•) foi também estudada, uma vez que estes radicais parecem estar envolvidos na modificação dos polissacarídeos durante a torra. A identificação das modificações estruturais induzidas por tratamento térmico e oxidativo dos compostos modelo foi feita por estratégias analíticas baseadas principalmente em espectrometria de massa, mas também em cromatografia líquida. A cromatografia de gás foi usada na análise de açúcares neutros e ligações glicosídicas. Para validar as conclusões obtidas com os compostos modelo, foram também analisadas amostras de polissacarídeos do café obtidas a partir de resíduo de café e café instantâneo. Os resultados obtidos a partir dos oligossacarídeos modelo quando submetidos a tratamento térmico (seco), assim como à oxidação induzida por HO• (em solução), indicam a ocorrência de despolimerização, o que está de acordo com estudos anteriores que reportam a despolimerização das galactomananas e arabinogalactanas do café durante a torra. Foram ainda identificados outros compostos resultantes da quebra do anel de açúcares formados durante o tratamento térmico e oxidativo da Ara3. Por outro lado, o tratamento térmico a seco dos oligossacarídeos modelo (individualmente ou quando misturados) promoveu a formação de oligossacarídeos com um maior grau de polimerização, e também polissacarídeos com novos tipos de ligações glicosídicas, evidenciando a ocorrência de polimerização através reações de transglicosilação não enzimática induzidas por tratamento térmico a seco. As reações de transglicosilação induzidas por tratamento térmico a seco podem ocorrer entre resíduos de açúcares provenientes da mesma origem, mas também de origens diferentes com formação de estruturas híbridas, contendo arabinose e manose como observado nos casos dos compostos modelo usados. Os resultados obtidos a partir de amostras do resíduo de café e de café instantâneo sugerem a presença de polissacarídeos híbridos nestas amostras de café processado, corroborando a ocorrência de transglicosilação durante o processo de torra. Além disso, o estudo de misturas contendo diferentes proporções de cada oligossacarídeo modelo, mimetizando regiões do grão de café com composição distinta em polissacarídeos, sujeitos a diferentes períodos de tratamento térmico, permitiu inferir que diferentes estruturas híbridas e não híbridas podem ser formadas a partir das arabinogalactanas e galactomananas, dependendo da sua distribuição nas paredes celulares do grão e das condições de torra. Estes resultados podem explicar a heterogeneidade de estruturas de melanoidinas formadas durante a torra do café. Os resultados obtidos a partir de misturas modelo contendo um oligossacarídeo (Ara3 ou Man3) e 5-CQA sujeitas a tratamento térmico a seco, assim como de amostras provenientes do resíduo de café, mostraram a formação de compostos híbridos compostos por moléculas de CQA ligadas covalentemente a um número variável de resíduos de açúcar. Além disso, os resultados obtidos a partir da mistura contendo Man3 e 5-CQA mostraram que o CQA atua como catalisador das reações de transglicosilação. Por outro lado, nas misturas modelo contendo um péptido, mesmo contendo também 5-CQA e sujeitas ao mesmo tratamento, observou-se uma diminuição na extensão das reações transglicosilação. Este resultado pode explicar a baixa extensão das reações de transglicosilação não enzimáticas durante a torra nas regiões do grão de café mais ricas em proteínas, apesar dos polissacarídeos serem os componentes maioritários dos grãos de café. A diminuição das reações de transglicosilação na presença de péptidos/proteínas pode dever-se ao facto de os resíduos de açúcares redutores reagirem preferencialmente com os grupos amina de péptidos/proteínas por reação de Maillard, diminuindo o número de resíduos de açúcares redutores disponíveis para as reações de transglicosilação. Além dos compostos já descritos, uma diversidade de outros compostos foram formados a partir dos sistemas modelo, nomeadamente derivados de desidratação formados durante o tratamento térmico a seco. Em conclusão, a tipificação das modificações estruturais promovidas pela torra nos polissacarídeos do café abre o caminho para a compreensão dos mecanismos de formação das melanoidinas e da relação estrutura-atividade destes compostos.
Polysaccharides are the major components of green and roasted coffee beans, and coffee brew. The most abundant ones are galactomannans, followed by arabinogalactans. During the roasting process, galactomannans and arabinogalactans undergo structural modifications that are far to be completely elucidated due to their diversity and complexity of the compounds formed. During the roasting process, galactomannans and arabinogalactans react with proteins, chlorogenic acids, and sucrose, originating high molecular weight brown compounds containing nitrogen, known as melanoidins. Several biological activities and beneficial health effects have been attributed to coffee melanoidins. However, their exact structures and the mechanisms involved in their formation remain unknown, as well as the structure-biological activity relationship. The use of model systems and mass spectrometry analysis allow to obtain an overall view and, simultaneously, detailed, of the structural modifications in coffee polysaccharides promoted by roasting, contributing to the elucidation of the structures and formation mechanisms of melanoidins. Based on this thesis, oligosaccharides structurally related to the backbone of galactomannans, (β1→4)-D-mannotriose, and the side chains of arabinogalactans, (α1→5)-Larabinotriose, alone or in mixtures with 5-O-caffeoylquinic acid, the most abundant chlorogenic acid in green coffee beans, and dipeptides composed by tyrosine and leucine, used as models of proteins, were submitted to dry thermal treatments, mimicking the coffee roasting process. The oxidation induced by hydroxyl radicals (HO•) was also studied, since these radicals seem to be involved in the modification of the polysaccharides during roasting. The identification of the structural modifications induced by thermal and oxidative treatment of the model compounds was performed mostly by mass spectrometry-based analytical strategies, but also using liquid chromatography. Gas chromatography was used in the analysis of neutral sugars and glycosidic linkages. To validate the conclusions achieved with the model compounds, coffee polysaccharide samples obtained from spent coffee grounds and instant coffee were also analysed. The results obtained from the model oligosaccharides when submitted to thermal treatment (dry) or oxidation induced by HO• (in solution) indicate the occurrence of depolymerization, which is in line with previous studies reporting the depolymerization of coffee galactomannans and arabinogalactans during roasting. Compounds resulting from sugar ring cleavage were also formed during thermal treatment and oxidative treatment of Ara3. On the other hand, the dry thermal treatment of the model oligosaccharides (alone or when mixed) promoted the formation of oligosaccharides with a higher degree of polymerization, and also polysaccharides with new type of glycosidic linkages, evidencing the occurrence of polymerization via non-enzymatic transglycosylation reactions induced by dry thermal treatment. The transglycosylation reactions induced by dry thermal treatment can occur between sugar residues from the same origin, but also of different origins, with formation of hybrid structures, containing arabinose and mannose in the case of the model compounds used. The results obtained from spent coffee grounds and instant coffee samples suggest the presence of hybrid polysaccharides in these processed coffee samples, corroborating the occurrence of transglycosylation during the roasting process. Furthermore, the study of mixtures containing different proportions of each model oligosaccharide, mimicking coffee bean regions with distinct polysaccharide composition, subjected to different periods of thermal treatment, allowed to infer that different hybrid and non-hybrid structures may be formed from arabinogalactans and galactomannans, depending on their distribution in the bean cell walls and on roasting conditions. These results may explain the heterogeneity of melanoidins structures formed during coffee roasting. The results obtained from model mixtures containing an oligosaccharide (Ara3 or Man3) and 5-CQA and subjected to dry thermal treatment, as well as samples derived from spent coffee grounds, showed the formation of hybrid compounds composed by CQA molecules covalently linked to a variable number of sugar residues. Moreover, the results obtained from the mixture containing Man3 and 5-CQA showed that CQA acts as catalyst of transglycosylation reactions. On the other hand, in the model mixtures containing a peptide, even if containing 5-CQA and subjected to the same treatment, it was observed a decrease in the extent of transglycosylation reactions. This outcome can explain the low extent of non-enzymatic transglycosylation reactions during roasting in coffee bean regions enriched in proteins, although polysaccharides are the major components of the coffee beans. The decrease of transglycosylation reactions in the presence of peptides/proteins can be related with the preferential reactivity of reducing residues with the amino groups of peptides/proteins by Maillard reaction, decreasing the number of reducing residues available to be directly involved in the transglycosylation reactions. In addition to the compounds already described, a diversity of other compounds were formed from model systems, namely dehydrated derivatives formed during dry thermal treatment. In conclusion, the identification of the structural modifications in coffee polysaccharides promoted by roasting pave the way to the understanding of the mechanisms of formation of melanoidins and structure-activity relationship of these compounds.
Dao, Catherine H. "An exploratory study of the methods and strategies implemented to integrate unaccompanied minors in five residential home in Sweden." Thesis, Högskolan i Gävle, Avdelningen för socialt arbete och psykologi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-21306.
Повний текст джерелаSHIH, PO-WEN, and 施博文. "A Study of Relationship Between Coffee Culture, Symbolic Consumption for coffee fans." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/pq6gx6.
Повний текст джерела國立臺灣藝術大學
廣播電視學系碩士班廣播電視組
106
The purposes of this study aimed to explore that consumption culture of coffee fans in contemporary coffee culture in Taiwan. In recent years, there have been new developments in Taiwan coffee culture. However, the study of coffee has remained at the old chain coffee shops. Therefore, the study observe from the perspective of contemporary coffee culture and makes use of the consumption theories of French sociologists Baudrillard and Bourdieu to explain the consumption behavior of coffee fans. In this study, totally interviewed six coffee fans who has City & Guilds barista certification and a three-year experience coffee bean baker in using semi-structured interviews. The study found that the contemporary culture of coffee enter the third wave of culture. From the perspective of the research of Lifestyle society, the contemporary consumers no longer regard the consumption goods as a construction of social classification, but also an experience of life aesthetics. In the third wave of coffee culture, it happened to confirm such a point of view. Although there still exists the significance of social classification and sense of superiority in the symbol of consumption of coffee. In the new meaning of consumption symbols, creating a style of lifestyle shaping, so that coffee fans have a pleasant feeling. Through the study found that the meaning of the new consumer symbols are as follows: First, the transmission of information in coffee knowledge easier to obtain than in the past; Second, and in recent years, talented coffee industry in Taiwan shine internationally; Third, consumers pay more attention to diet.
Hsu, Tien-Chou, and 許添洲. "The Relationship between Future Prices of Coffee Beans and Stock Prices of Coffee Chain Stores." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/21630231956973421932.
Повний текст джерела大葉大學
管理學院碩士在職專班
102
The study uses VAR model and cointergration test to investigate the link between coffee price and the share price of the franchise coffee shop. This paper obtains observation from Jan. 2011 to Dec. 2012. The results show that the price of coffee price has cointergration relationship with the share price of the franchise coffee shop. They have long-term relationship, but don't have lead-lag relationship. The coffee price has linear negative correlation with the share price of the franchise coffee shop. The results mean when the price of coffee drops, the profits of franchise coffee company will increase, and then it will lead the share price going up.
Chen, Pei-Yi, and 陳沛宜. "A Relationship Study of Product Involvement, Corporate Image, and Brand Equity among Coffee Purchasers-toward Pin-Huang Coffee." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/21405353484189774141.
Повний текст джерела大仁科技大學
休閒健康管理研究所
97
The purpose of this study was to investigate the relationship of product involvement, corporate image, and brand equity among coffee consumers toward Pin-Huang Coffee. Total 500 questionnaires were administered to five chain stores of Pin-Huang Coffee in Taiwan, and each store was distributed 100 questionnaires evenly from April 1st to May 15th in 2009. Finally, 347 effective responses were acquired from respondents. This research examined the correlation relationship among various questions and tested hypotheses through descriptive statistics, t-test, one-way ANOVA, Pearson Product Moment analysis and regression analysis. The results of this research revealed as followed: First, the majority groups of respondents were female, age between 21 to 40, service and business industry, collage education, and average monthly income of 30,001 to 40,000 NTD. Second, difference agenda and education level of consumers reported no significantly difference upon product involvement, corporate image and brand equity. The age factor has significantly influence to corporate image, brand loyalty and perceived quality. The occupation factor revealed significantly influence to corporate image, price image and brand loyalty. Monthly income reported significantly influence to corporate image, and brand equity as well. Third, the product involvement has significantly affect upon corporate image and brand equity. Fourth, there is significant relationship between corporate image and brand equity. Finally, significant relationship was found between product involvement, corporate image, and brand equity.
Chi, Hui-Chi, and 紀慧琪. "The Relationship Research of Experiential Moduels and Brand Equity-Starbucks Coffee Company." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/63949208280380503413.
Повний текст джерела中國文化大學
觀光休閒事業管理研究所
93
Due to the changes of consumptive pattern, the economy developing process has been changing from “Agriculture Economy”, “Industry Economy”, “Service Economy”, to “Experience Economy.” In 1999, Dr. Bernd H. Schmitt has pointed out that the first priority of marketing is consumer experience. The traditional way of marketing is no longer satisfied by consumers. Thus, companies in industry have to provide customers with various consumption experiences that can really influence their sense and touch their emotion. It provides good opportunities to establish long-term relationships with customers. The study examines the relationship between five SEMs (Strategic Experiential Moduls) (sense experience, feel experience, think experience, act experience, and relate experience) and brand equity (brand royalty, brand awareness, perceived quality, and brand associations) according to Schmitt (1999) and Aaker (1991)s’ studies. For quantitative analysis, it takes convenience sampling at 18 Starbucks coffee shops in Taiwan. 428 questionnaires were collected, and 18 were removed from the sample because of incomplete answers. The valid samples were 410. The response rate is 96﹪. The findings are as follows: (1) The influences of five SEMs (Strategic Experiential Moduls) on brand equity are significant correlative. (2) Sense, feel, act, and relate experience have positive influences on brand royalty. The feel experience has the highest positive influence on brand royalty, but the think experience has no significant influence on brand royalty. (3) Sense, feel, act, and relate experience have positive influences on brand awareness. The sense experience has the highest positive influence on brand awareness, but the think experience has no significant influence on brand awareness. (4) Sense, feel, and relate experience have positive influences on perceived quality. The sense experience has the highest positive influence on perceived quality, but think and act experience have no significant influence on perceived quality. (5) Feel and relate experience have positive influences on brand association. The relate experience has the highest positive influence on brand association but sense, think, and act experience have no significant influence on brand awareness.
Chen, Hsin-yi, and 陳欣怡. "A Study of Relationship Marketing in Coffee Shop Chain-Store--An Integrated Model." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/55026367530627529553.
Повний текст джерела國立高雄第一科技大學
行銷與流通管理所
95
In the research that was conducted, we constructed a relationship quality model suitable for the coffee shop chain-store. Through the literatures review, there are three important relationship quality antecedent factors, communication quality, service quality, and relationship investment. In this study, we test the relation between antecedent factors, relationship quality (satisfaction and trust) and finally relationship outcome, customer loyalty (repurchase intention and month monetary amount). The study takes the relationship age into the model as moderating variable, and location convenience into the model as control variable. The sample frame is the customers of Ikari Coffee Shop. The sample size is 437. Structural Equation Modeling (SEM) was applied to test the research hypotheses. The findings are summarized as follows: 1. Service quality and relationship investment are main antecedent factors of relationship quality, and service quality is the most important one of two antecedent variables. 2. The study suggest that trust can positive effect on repurchase intention and month monetary amount. However, satisfaction only positive effects on repurchase intention. 3. The results provide evidence that supports the moderating effect of relationship age on the relationship between satisfaction, trust, repurchase intention, and month monetary amount. For customers who have short relationship age with coffee shop, there is no positive relationship between customer’s satisfaction and trust. However, customers who have long relationship age with coffee shop are the positive relationship between customer’s satisfaction and trust, and trust rather than satisfaction is strongr positive relationship with repurchase intention.
Книги з теми "Relationship coffees"
Love over coffee. New Delhi, India: Penguin Books India, 2010.
Знайти повний текст джерелаAvis, Patricia. Playing the harlot, or, Mostly coffee. London: Virago, 1996.
Знайти повний текст джерелаDickey, Eric Jerome. Milk in my coffee. New York: Signet, 1999.
Знайти повний текст джерелаHenao, Carlos Alberto Agudelo. Influencia de las condiciones edáficas sobre la vegetación arvense del cultivo de café: Relación suelo-vegetación. Armenia: Universidad del Quindío, Facultad de Formación Avanzada e Investigaciones, 1988.
Знайти повний текст джерелаDickey, Eric Jerome. Milk in my coffee. New York, N.Y: New American Library, 2000.
Знайти повний текст джерелаDickey, Eric Jerome. Milk in my coffee. New York, N.Y: Dutton, 1998.
Знайти повний текст джерелаIm, Pin. K'ŏp'i p'ŭllijŭ: K'ŏp'i rŭl tugo pŏrinŭn chŏlmŭnidŭl ŭi han p'an sŭngbu. Sŏul-si: Chungang Books, 2009.
Знайти повний текст джерелаThere's a flying squirrel in my coffee: Overcoming cancer with the help of my pet. New York, NY: Atria Books, 2002.
Знайти повний текст джерелаShortridge, Jennie. Love and biology at the center of the universe. New York: NAL Accent, 2008.
Знайти повний текст джерелаShortridge, Jennie. Love and Biology at the Center of the Universe. New York: Penguin Group USA, Inc., 2008.
Знайти повний текст джерелаЧастини книг з теми "Relationship coffees"
Pereira, Lucas Louzada, Dério Brioschi Júnior, Luiz Henrique Bozzi Pimenta de Sousa, Willian dos Santos Gomes, Wilton Soares Cardoso, Rogério Carvalho Guarçoni, and Carla Schwengber ten Caten. "Relationship Between Coffee Processing and Fermentation." In Food Engineering Series, 255–301. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54437-9_6.
Повний текст джерелаPrete, C. E. C., T. Sera, and I. C. B. Fonseca. "Electric Conductivity of Exudates of Green Coffee and Its Relationship with the Quality of the Beverage." In Coffee Biotechnology and Quality, 321–38. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1068-8_30.
Повний текст джерелаBertel-Paternina, Luis, Luis F. Castillo, Alvaro Gaitán-Bustamente, Narmer Galeano-Vanegas, and Gustavo Isaza. "Search Functional Annotations Genetic Relationships of Coffee through Bio2RDF." In Advances in Intelligent Systems and Computing, 45–51. Heidelberg: Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-00578-2_7.
Повний текст джерелаCastillo, Luis F., Oscar Gómez-Ramírez, Narmer Galeano-Vanegas, Luis Bertel-Paternina, Gustavo Isaza, and Álvaro Gaitán-Bustamante. "Coffee Transcriptome Visualization Based on Functional Relationships among Gene Annotations." In Advances in Intelligent and Soft Computing, 277–83. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28839-5_32.
Повний текст джерелаBertel-Paternina, Luis, Luis F. Castillo, Gustavo Isaza, and Alvaro Gaitán-Bustamente. "Towards a Linked Open Data Model for Coffee Functional Relationships." In Advances in Intelligent Systems and Computing, 121–26. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01568-2_18.
Повний текст джерелаRibeiro, Isael Colonna, Jacqueline Rogéria Bringhenti, Poliana Daré Zampirolli Pires, and Adriana Marcia Nicolau Korres. "Practical Aspects of Sustainability and its Relationship with the Valorization of Coffee Grounds Generated in a Brazilian Educational Institution." In Handbook of Sustainability Science in the Future, 1–15. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-68074-9_104-1.
Повний текст джерелаHerrera, Juan Carlos, Andrés Mauricio Villegas, Fernando A. Garcia, Alexis Dereeper, Marie-Christine Combes, Huver E. Posada, and Philippe Lashermes. "Genomic Relationships among Different Timor Hybrid (Coffea L.) Accessions as Revealed by SNP Identification and RNA-Seq Analysis." In Advances in Intelligent Systems and Computing, 161–68. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-01568-2_24.
Повний текст джерелаNg, Mee Kam, Yuk Tai Lau, Huiwei Chen, and Sylvia He. "Dual Land Regime, Income Inequalities and Multifaceted Socio-Economic and Spatial Segregation in Hong Kong." In The Urban Book Series, 113–33. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64569-4_6.
Повний текст джерелаDoane, Molly. "Relationship Coffees." In Fair Trade and Social Justice, 229–57. NYU Press, 2010. http://dx.doi.org/10.18574/nyu/9780814796207.003.0010.
Повний текст джерелаde Luca, Patrizia, and Giovanna Pegan. "The Coffee Shop and Customer Experience." In Handbook of Research on Retailer-Consumer Relationship Development, 173–96. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6074-8.ch010.
Повний текст джерелаТези доповідей конференцій з теми "Relationship coffees"
Perdomo, Maria Elena. "Relationship between coffee quality methods and the coffee price in Honduras." In 2nd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development (LEIRD 2022): “Exponential Technologies and Global Challenges: Moving toward a new culture of entrepreneurship and innovation for sustainable development”. Latin American and Caribbean Consortium of Engineering Institutions, 2022. http://dx.doi.org/10.18687/leird2022.1.1.216.
Повний текст джерелаRayate, Vikrant C., and Joshua D. Summers. "Representations: Reconciling Design for Disassembly Rules With Design for Manufacturing Rules." In ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70987.
Повний текст джерелаFechter-Leggett, E., J. M. Cox-Ganser, R. R. Harvey, B. Hawley Blackley, K. J. Cummings, R. J. Nett, R. L. Bailey, and M. A. Virji. "Relationship Between Tasks and Respiratory Health Outcomes in Workers at Coffee Roasting and Packaging Facilities." In American Thoracic Society 2020 International Conference, May 15-20, 2020 - Philadelphia, PA. American Thoracic Society, 2020. http://dx.doi.org/10.1164/ajrccm-conference.2020.201.1_meetingabstracts.a1833.
Повний текст джерелаLubis, Muharman, Arif Ridho Lubis, Sevira Hendari Pratiwi, and Danti Puji Yuherisna. "Customer Satisfaction Assessment Coffee Roaster Restaurant using SERVQUAL: Utilization of Customer Relationship Management (CRM) Application." In DSDE '21: 2021 4th International Conference on Data Storage and Data Engineering. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3456146.3456160.
Повний текст джерелаDewi, Putu Surya Triana, Ardina Susanti, and I. Wayan Yogik Adnyana Putra. "Relationship between Coffee to Go’s Serviscape with Brand Loyalty Perceptions of Z gens." In ICON ARCCADE 2021: The 2nd International Conference on Art, Craft, Culture and Design (ICON-ARCCADE 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.211228.050.
Повний текст джерелаOka, Naoaki, and Seiichiro Katsura. "Development of Coffee Grinder with Servo Mechanism and Relationship Analysis between Processing Conditions and Particle Size." In 2019 IEEE 28th International Symposium on Industrial Electronics (ISIE). IEEE, 2019. http://dx.doi.org/10.1109/isie.2019.8781266.
Повний текст джерелаRojas, Cristian, Christian D. Alcívar León, Elizabeth Contreras Aguilar, Paola V. Mazón Ayala, and Doménica Muñoz. "Quantitative Structure–Property Relationship for the Retention Index of Volatile and Semi-Volatile Compounds of Coffee." In ECSOC-25. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/ecsoc-25-11731.
Повний текст джерелаWitcahyo, Eri. "Relationship Between Total Incomes with Willingness to Pay in National Health Insurance on Coffee Farmer in Jember." In Indonesian Health Economics Association. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007028502650267.
Повний текст джерелаPessanha Silva, Nahura, Bárbara Ferreira de Oliveira, Glória Andreia Ferreira Hernández, Luana Pinto de Souza Tavares, Michel Picanço Oliveira, Vicente Mussi-Dias, and Maria das Graças Machado Freire. "Do the different species of fungi impact on mycocomposites compression behaviour?" In 7th International Congress on Scientific Knowledge. Exatas & Engenharias, 2021. http://dx.doi.org/10.25242/885x331120212330.
Повний текст джерелаSusanti, Ardina, Putu Surya Triana Dewi, and I. Wayan Yogik Adnyana Putra. "Relationship Mapping of Brand Sensuality Factors and Interior Design Characters of Popular Coffee Shop: In Z gens perception." In ARTEPOLIS 8 - the 8th Biannual International Conference (ARTEPOLIS 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.211126.024.
Повний текст джерелаЗвіти організацій з теми "Relationship coffees"
Dzebo, Adis, and Kevin M. Adams. The coffee supply chain illustrates transboundary climate risks: Insights on governance pathways. Stockholm Environment Institute, April 2022. http://dx.doi.org/10.51414/sei2022.002.
Повний текст джерелаAvis, William. Value for Money of Different CSO Delivery Options. Institute of Development Studies, June 2022. http://dx.doi.org/10.19088/k4d.2022.087.
Повний текст джерела