Journal of Food Quality

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact


Status
Published

1Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais, Manhuaçu, Brazil

2Universidade Federal de Mato Grosso, Sinop, Brazil

3Universidad de Costa Rica, San José, Costa Rica

4Embrapa Agrossilvipastoril, Sinop, Brazil


Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Description

Search on coffee quality is currently of increasing interest to producers, industry, and consumers. A broad range of variables may interfere in the final quality of coffee beverage, including cultivar selection, type of blends, and postharvest technologies. Recent advances in genetics and postharvest procedures have introduced new technologies; however, studies regarding the influence of these new technologies on the final quality of coffee are scarce.

We invite investigators to contribute original research articles as well as review articles that will stimulate the continuing efforts to improve current methods, develop new technologies, and understand the impact of several procedures, from cultivation to consumption, on coffee quality.

We are particularly interested in articles that relate to cultivation technologies; harvest techniques; fruit and grain separation tools; drying and roasting methods; and storage skills on final coffee quality, indicated by cup test and remaining properties used as indicator of quality.

Potential topics include but are not limited to the following:

  • Effects of growing or production environment such as soil types on quality of coffee
  • Genetic variation/germplasm and coffee quality as well as genetic improvement
  • Equipment development
  • Physical and chemical properties of coffee grain, including nutritional facts
  • Packaging technologies
  • Storage technologies

Articles

  • Special Issue
  • - Volume 2018
  • - Article ID 9805635
  • - Editorial

Coffee Quality: Cultivars, Blends, Processing, and Storage Impact

Gabriel Henrique Horta de Oliveira | Ana Paula Lelis Rodrigues de Oliveira | ... | Silvia de Carvalho Campos Botelho
  • Special Issue
  • - Volume 2018
  • - Article ID 7960231
  • - Research Article

Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans

Junia Maria Clemente | Herminia Emilia Prieto Martinez | ... | John Lonfover Jifon
  • Special Issue
  • - Volume 2018
  • - Article ID 5908463
  • - Research Article

Quality of Commercial Coffees: Heavy Metal and Ash Contents

Mariana Teixeira Pigozzi | Flávia Regina Passos | Fabrícia Queiroz Mendes
  • Special Issue
  • - Volume 2018
  • - Article ID 5967130
  • - Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Han Sub Kwak | Yoonhwa Jeong | Misook Kim
  • Special Issue
  • - Volume 2018
  • - Article ID 7909467
  • - Research Article

Shade Trees Spatial Distribution and Its Effect on Grains and Beverage Quality of Shaded Coffee Trees

Francisco José da Silva Neto | Kátia Priscilla Gomes Morinigo | ... | Anastácia Fontanetti
  • Special Issue
  • - Volume 2018
  • - Article ID 3285452
  • - Research Article

Propositions on the Optimal Number of Q-Graders and R-Graders

Lucas Louzada Pereira | Rogério Carvalho Guarçoni | ... | Carla Schwengber ten Caten
  • Special Issue
  • - Volume 2018
  • - Article ID 6408571
  • - Research Article

Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Lucas Louzada Pereira | Rogério Carvalho Guarçoni | ... | Carla Schwengber ten Caten
Journal of Food Quality
Publishing Collaboration
More info
Wiley Hindawi logo
 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
 Submit