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Effect of green coffee beans fermentation with and without ohmic heating:physicochemical and sensory properties

Diang Sagita Jaka Rukmana Dinari Utami Raden Cecep Erwan Andriansyah Riyanti Ekafitri Dita Kristanti Rima Kumalasari Woro Setiaboma Lista Eka Yulianti Devry Pramesti Putri Dadang Dayat Hidayat

Journal of Future Foods2026，Vol.6Issue(3)：P.460-469,10.

Journal of Future Foods2026，Vol.6Issue(3)：P.460-469,10.DOI:10.1016/j.jfutfo.2024.06.001

Effect of green coffee beans fermentation with and without ohmic heating:physicochemical and sensory properties

Diang Sagita ¹Jaka Rukmana ²Dinari Utami ²Raden Cecep Erwan Andriansyah ³Riyanti Ekafitri ⁴Dita Kristanti ³Rima Kumalasari ⁴Woro Setiaboma ³Lista Eka Yulianti ⁴Devry Pramesti Putri ⁴Dadang Dayat Hidayat⁴

作者信息

1. Research Center for Appropriate Technology,National Research and Innovation Agency,Subang 41213,Indonesia Department of Agricultural and Biosystem Engineering,Faculty of Agricultural Technology,IPB University,Bogor 16680,Indonesia
2. Department of Food Technology,Pasundan University,Bandung 40161,Indonesia
3. Research Center for Food Technology and Processing,National Research and Innovation Agency,Yogyakarta 55861,Indonesia
4. Research Center for Appropriate Technology,National Research and Innovation Agency,Subang 41213,Indonesia
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摘要

关键词

Coffee fermentation/Electrothermal treatment/Emerging technology/Moderate electric field/innovative fermentation technique

分类

轻工纺织

引用本文复制引用

Diang Sagita,Jaka Rukmana,Dinari Utami,Raden Cecep Erwan Andriansyah,Riyanti Ekafitri,Dita Kristanti,Rima Kumalasari,Woro Setiaboma,Lista Eka Yulianti,Devry Pramesti Putri,Dadang Dayat Hidayat..Effect of green coffee beans fermentation with and without ohmic heating:physicochemical and sensory properties[J].Journal of Future Foods,2026,6(3):P.460-469,10.

基金项目

supported by Research Organization for Agriculture and Food,National Research and Innovation Agency-Indonesia under the Appropriate Technology Development Program Home(B-2172/III.11/PR.03.08/9/2022). （B-2172/III.11/PR.03.08/9/2022）

Journal of Future Foods

ISSN：2772-5669

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