Effect of perforated disc height and filter basket on espresso coffee carbohydrates content and composition

2022 ◽  
Author(s):  
Gulzhan Khamitova ◽  
Claudia P. Passos ◽  
Guido R. Lopes ◽  
Manuel A. Coimbra ◽  
Ahmed M. Mustafa ◽  
...  
Keyword(s):  
Disc Height ◽  
Espresso Coffee ◽  
Perforated Disc

The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee

2020 ◽  
Vol 133 ◽  
pp. 109220
Author(s):  
Gulzhan Khamitova ◽  
Simone Angeloni ◽  
Lauro Fioretti ◽  
Massimo Ricciutelli ◽  
Gianni Sagratini ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Espresso Coffee ◽  
The Impact ◽  
Perforated Disc ◽  
Ground Coffee

scholarly journals A Scoring System for Anterior Longitudinal Ligament Ossification of the Lumbar Spine in Diffuse Idiopathic Skeletal Hyperostosis: Relationship Between the Extent of Ligament Ossification and the Range of Motion

2021 ◽  
pp. 219256822199668
Author(s):  
Yusuke Murakami ◽  
Tadao Morino ◽  
Masayuki Hino ◽  
Hiroshi Misaki ◽  
Hiroshi Imai ◽  
...  
Keyword(s):  
Lumbar Spine ◽  
Intervertebral Disc ◽  
Range Of Motion ◽  
Scoring System ◽  
Diffuse Idiopathic Skeletal Hyperostosis ◽  
Disc Height ◽  
Rater Reliability ◽  
Canal Stenosis ◽  
Intervertebral Disc Height ◽  
The Relationship

Study Design: Retrospective observational study. Objective: To investigate the relationship between the extent of ligament ossification and the range of motion (ROM) of the lumbar spine and develop a new scoring system. Methods: Forty-three patients (30 men and 13 women) with lumbar spinal canal stenosis who underwent decompression from January to December 2018. Ligament ossification at L1/2 to L5/S was assessed on plain X-ray (Xp) and computed tomography (CT) using a modified Mata scoring system (0 point: no ossification, 1 point: ossification of less than half of the intervertebral disc height, 2 points: ossification of half or more of the intervertebral disc height, 3 points: complete bridging), and the intra-rater and inter-rater reliability of the scoring was assessed. The relationship of the scores with postoperative lumbar ROM was investigated. Result: Intra-rater reliability was high (Cronbach’s α was 0.74 for L5/S on Xp but 0.8 or above for other sections), as was inter-rater reliability (Cronbach’s α was 0.8 or above for all the segments). ROM significantly decreased as the score increased (scores 1 to 2, and 2 to 3). A significant moderate negative correlation was found between the sum of the scores at L1/2-L5/S and the ROM at L1-S (ρ = − 0.4493, P = 0.025). Conclusion: Our scoring system reflects lumbar mobility and is reproducible. It is effective for assessing DISH in fractures and spinal conditions, and monitoring effects on treatment outcomes and changes over time.

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

Effect of different degradation types on properties of plastic waste obtained from espresso coffee capsules

2019 ◽  
Vol 83 ◽  
pp. 123-130 ◽  
Author(s):  
Anne Shayene Campos de Bomfim ◽  
Maísa Milanez Ávila Dias Maciel ◽  
Herman Jacobus Cornelis Voorwald ◽  
Kelly Cristina Coelho de Carvalho Benini ◽  
Daniel Magalhães de Oliveira ◽  
...  
Keyword(s):  
Plastic Waste ◽  
Espresso Coffee
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