| dc.contributor.author | Thuong, Huynh Thi Hoai | |
| dc.date.accessioned | 2015-10-05T01:55:38Z | |
| dc.date.accessioned | 2018-05-31T03:44:49Z | |
| dc.date.available | 2015-10-05T01:55:38Z | |
| dc.date.available | 2018-05-31T03:44:49Z | |
| dc.date.issued | 2014 | |
| dc.identifier.uri | http://10.8.20.7:8080/xmlui/handle/123456789/1562 | |
| dc.description.abstract | Coffee is one of the most widely consumed beverages in the world. Many
methods are used to produce the coffee product, but applying enzyme for this
task is safer one. Viscozyme®L was studied to find the optimal conditions for
coffee treatment. The study revealed the increasing of soluble solids content to
21.58% and removing of coffee husk to 33.25% in comparison with control
sample, untreated by the enzyme. Final coffee product treated by this method
could improve the quality and not recognize any unexpected microorganisms
which are harmful to human health. Viscozyme®L can also be applied in coffee
fermentation at either small or large scale.
Keywords: Cellulase, coffee, C. robusta, enzyme, pectinase, treatment. | en_US |
| dc.description.sponsorship | Dr. Le Hong Phu | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | International University HCMC, Vietnam | en_US |
| dc.relation.ispartofseries | ;022001276 | |
| dc.subject | Commercial enzyme | en_US |
| dc.title | Study on commercial enzyme (Viscozyme L.) for coffee mucilage -layer treatment and soluble solids content extraction +CD | en_US |
| dc.type | Thesis | en_US |
