Changes in the Composition of Coffee (Bean) during the Manufacture of Instant Coffee (Izmenie Veshestv Naturalnogo Kofe pri Proizvodstve Kofe Rastvorimogo),

Abstract

In the processing of coffee into instant coffee the quantity and quality of the basic components change with the exception of caffeine. During a study of these changes, samples were taken at various stages in the processing: from the raw and roasted coffee beans and from the water extract taken from granules and the final product.

Document Details

Document Type
Technical Report
Publication Date
Jun 13, 1972
Accession Number
AD0745528

Entities

People

  • A. G. Yanchenko
  • G. I. Korsunskaya
  • S. A. Genin

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Beverages
  • Biological Products
  • Caffeine
  • Chemical Compounds
  • Coffee
  • Complex Mixtures
  • Food
  • Plant Preparations

Fields of Study

  • Agricultural and Food sciences

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