首页> 美国政府科技报告 >Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

【24h】

Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

机译：烘焙和磨碎咖啡：增量剂，替代品和替代咖啡来源的研究

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

The purpose of this study was to: evaluate commercially available coffee extenders and substitutes; establish a data base on the effectiveness of extenders and substitutes in event of future increases in coffee bean prices; and design a consumer rating form to acquire sensory information. The following areas were investigated: reducing the amount of roasted and ground (R&G) coffee in armed Forces Recipe Service (AFRS) guidelines; replacing up to half the R&D coffee with carmel-based extenders; one-to-one substitution of roast grains for R&G coffee; three miscellaneous products; substitutions and reblending with African robusta coffee varieties. Field data confirmed laboratory findings. Recommendations on advantages and drawbacks to future deployment of extenders, substitutes and alternate varieties are provided.

著录项

作者
Kluter, R. A.;
展开▼
作者单位

展开▼
年度 1984
页码 p.1-83
总页数 83
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Coffee; Beverages; Substitutes; Cost analysis; Consumption; Blending; Beans; Data acquisition; Taste; Group dynamics; Sources; Military personnel; Test and evaluation; Ratings;

机译：咖啡;饮料;替代品;成本分析;消费;混合;豆类;数据采集;味道;集团动态;来源;军事人员;测试和评估;评级;

相似文献

外文文献
中文文献
专利

1. The evaluation of the suitability of different alternative sample preparation procedures prior to the multi-elemental analysis of brews of ground roasted and instant coffees by FAAS and ICP OES [J] . Szymczycha-Madeja Anna, Pohl Pawel, Welna Maja, Food research international . 2016,第pta2期

机译：通过FAAS和ICP OES对磨碎的速溶咖啡和速溶咖啡进行多元素分析之前，对不同替代样品制备程序的适用性进行评估
2. Occurrence of Ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and method validation. [J] . Vanesa D, Ana P. Food Control . 2013,第2期

机译：咖啡豆，磨碎的烘焙咖啡和可溶性咖啡中in曲霉毒素A的发生和方法验证。
3. Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides [J] . Ribeiro Everton, Rocha Thais de Souza, Prudencio Sandra Helena Food Chemistry . 2021,第Juna30期

机译：绿色和烤咖啡豆的潜力和咖啡渣提供生物活性肽
4. PIXE analysis of green and roasted coffee beans and filter coffee powder for the inter-comparison study of major, minor and trace elements [C] . Shashank Singh, Mumtaz Oswal, B. R. Behera, International Conference on Condensed Matter and Applied Physics . 2020

机译：绿色和烤咖啡豆和滤过咖啡粉的PIMPE分析，用于大小和微量元素的相互比较研究
5. From coffee to manhood: Grounds for exchange in the Tunisian coffeehouse, ca. 1898-2008. [D] . Collins, Rodney William James. 2009

机译：从咖啡到男子气概：大约在突尼斯咖啡馆中进行交流的场所。 1898-2008。
6. Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees [O] . Marianne Defernez, Ella Wren, Andrew D. Watson, -1

机译：低场1H NMR光谱用于区分阿拉比卡咖啡和罗布斯塔咖啡粉
7. EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION – AN IMAGISTIC STUDY [O] . ALINA MIHAELA CANTARAGIU, ANGELA STELA IVAN, PETRU ALEXE, 2020

机译：地面和焙烧参数对阿拉伯咖啡豆和咖啡输注微观结构的影响 - 一种成像研究

Roasted and Ground Coffee: A Study of Extenders, Substitutes and Alternative Coffee Sources

摘要

著录项

相似文献

相关主题

期刊订阅