Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics

The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying v...

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מידע ביבליוגרפי
Main Authors: Smaro Kyroglou, Rafailia Laskari, Patroklos Vareltzis
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2022-05-01
סדרה:Molecules
נושאים:
cold brew
coffee
vacuum
sensory evaluation
principal component analysis
גישה מקוונת:https://www.mdpi.com/1420-3049/27/9/2971
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