Bomann KA 183 CB Coffee Machine for 12-14 Cups of Coffee, Approx. 1.5 Litre Capacity, Drip Protection, 900 Watt, Grey

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Jacobsen BK, Thelle DS. The Tromsø Heart Study: is coffee drinking an indicator of a life style with high risk for ischemic heart disease? Acta Med Scand. 1987; 222(3):215–221. [ PubMed] [ Google Scholar] Myers MG, Basinski A. Coffee and coronary heart disease. Arch Intern Med. 1992 Sep; 152(9):1767–1772. [ PubMed] [ Google Scholar] Veillet S, Tomao V, Chemat F. Ultrasound assisted maceration: An original procedure for direct aromatisation of olive oil with basil. Food Chem. (2010) 123:905–11. doi: 10.1016/j.foodchem.2010.05.005 Tverdal A, Stensvold I, Solvoll K, Foss OP, Lund-Larsen P, Bjartveit K. Coffee consumption and death from coronary heart disease in middle aged Norwegian men and women. BMJ. 1990 Mar 3; 300(6724):566–569. [ PMC free article] [ PubMed] [ Google Scholar] Sanz, C., Czerny, M., Cid, C. & Schieberle, P. Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA). Eur. Food Res. Technol. 214, 299–302 (2002).

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Total protein extraction rate was determined by the Kjeldahl method. A 10 mL coffee sample was put in the digestive tube, then 4 g potassium sulfate, 0.25 g copper sulfate pentahydrate, and 10 mL concentrated sulfuric acid were added consecutively. Following total digestion in a furnace in a fume hood for 1–2 h, a fully automated Kjeldahl apparatus (KDY-9830, Tongrunyuan Co., Beijing, China) was used to measure the protein content, and Tpro (%) was expressed as protein amount extracted from coffee per unit mass. Christensen L, Murray T. A review of the relationship between coffee consumption and coronary heart disease. J Community Health. 1990 Dec; 15(6):391–408. [ PubMed] [ Google Scholar]Pardo, E., Ramos, A., Sanchis, V. & Marin, S. Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of on a green coffee-based medium. Int. J. Food Microbiol. 98, 1–9 (2005). Toci, A. T., Neto, V. J. M. F., Torres, A. G. & Farah, A. Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. LWT Food Sci. Technol. 50, 581–590 (2013). Grobbee DE, Rimm EB, Giovannucci E, Colditz G, Stampfer M, Willett W. Coffee, caffeine, and cardiovascular disease in men. N Engl J Med. 1990 Oct 11; 323(15):1026–1032. [ PubMed] [ Google Scholar]

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Vila, M. A., Andueza, S., Paz de Peña, M. & Cid, C. Fatty acid evolution during the storage of ground, roasted coffees. J. Am. Oil Chem. Soc. 82, 639–646 (2005). Lindsted KD, Kuzma JW, Anderson JL. Coffee consumption and cause-specific mortality. Association with age at death and compression of mortality. J Clin Epidemiol. 1992 Jul; 45(7):733–742. [ PubMed] [ Google Scholar]Cordoba N, Fernandez-Alduenda M, Moreno FL, Ruiz Y. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends Food Sci Technol. (2020) 96:45–60. doi: 10.1016/j.tifs.2019.12.004 The coffee-to-water ratio is significantly associated with mass transfer during the extraction process. Studies show that using a lower coffee/water ratio decreases the titratable acidity/total polyphenol concentration ratio and changes the coffee flavor ( 38). While a high amount of coffee decreases bed permeability, resulting in excessive pressure and possible over extraction ( 17), EY can be defined as a specified component released from the coffee matrix at a given time ( 19). So extraction time is another crucial factor for coffee flavor and quality. Likewise, ultrasound has been proposed as an effective technology to reach higher EY than conventional extraction methods due to faster extraction kinetics, with ultrasonic power as the most critical parameter. Therefore, the UAC conditions, including coffee/water ratio, extraction time, together with ultrasonic power, were optimized by OED.

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For all tested parameters noticed a clear downward trend of the grades awarded over time, especially for grains kept in the 20 °C chambers. The greatest decrease was observed after the first three months of storage of the grains. In the examined cases, a gradual downward trend in the cupping assessment of Aroma (Fig. 2a) was observed. It is worth noting that grains stored in chambers − 10 °C and 10 °C were able to receive a score above 7 points (it can be said that they are of very good quality) until the 9th month of storage. In addition, GN values from the previously mentioned chambers also managed to stay above 7 points in the 12th month of storage. Toledo, P. R. A. B., Pezza, L., Pezza, H. R. & Toci, A. T. Relationship between the different aspects related to coffee quality and their volatile compounds: Volatile compounds and coffee quality. Compr. Rev. Food Sci. Food Saf. 15, 705–719 (2016). As you may already know, the umlaut in German is the two small dots that can be used above the letters a, o and u. But when and why do we use an umlaut? PCA allowed us to visually divide the analysed coffee samples into three sectors: N CB from – 10 and 10 °C chambers with negative PC1 and positive PC2 values, W samples also from − 10 and 10 °C treatment with negative PC1 and negative PC2 values, and CB from 20 °C chamber with positive PC1 values (within this ellipse W has negative PC2 values, and N has positive PC2 values). Projection unequivocally shows differentiation between W and N grains, also in the 20 °C chamber tests. The influence of storage conditions on changes in the content of free fatty acids (FFAs)Robertson D, Frölich JC, Carr RK, Watson JT, Hollifield JW, Shand DG, Oates JA. Effects of caffeine on plasma renin activity, catecholamines and blood pressure. N Engl J Med. 1978 Jan 26; 298(4):181–186. [ PubMed] [ Google Scholar] C chamber, and the lowest in the 20 °C chamber. Moreover, the content of these compounds generally decreases during storage. Their contents in the N samples are higher than in the W samples. Jika dilihat dari polanya, kopi bir awalnya hanya minuman lokal dari Jombang yang viral dan disukai oleh masyarakat Jombang. Ketika terdapat beberapa wisatawan dan pendatang yang mencoba minuman tersebut, pada titik itu kita bisa awal mula penyebarannya. Jacobsen BK, Bjelke E, Kvåle G, Heuch I. Coffee drinking, mortality, and cancer incidence: results from a Norwegian prospective study. J Natl Cancer Inst. 1986 May; 76(5):823–831. [ PubMed] [ Google Scholar]