Cargando…

The Burden of Respiratory Abnormalities Among Workers at Coffee Roasting and Packaging Facilities

Introduction: Respiratory hazards in the coffee roasting and packaging industry can include asthmagens such as green coffee bean and other dust and alpha-diketones such as diacetyl and 2,3-pentanedione that can occur naturally from roasting coffee or artificially from addition of flavoring to coffee...

Descripción completa

Detalles Bibliográficos
Autores principales:	Harvey, R. Reid, Fechter-Leggett, Ethan D., Bailey, Rachel L., Edwards, Nicole T., Fedan, Kathleen B., Virji, M. Abbas, Nett, Randall J., Cox-Ganser, Jean M., Cummings, Kristin J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Public Health
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7003510/ https://www.ncbi.nlm.nih.gov/pubmed/32083049 http://dx.doi.org/10.3389/fpubh.2020.00005

Ejemplares similares

Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds
por: LeBouf, Ryan F., et al.
Publicado: (2020)

Determinants of Task-Based Exposures to Alpha-Diketones in Coffee Roasting and Packaging Facilities Using a Bayesian Model Averaging Approach
por: Blackley, Brie Hawley, et al.
Publicado: (2022)

Decrements in lung function and respiratory abnormalities associated with exposure to diacetyl and 2,3-pentanedione in coffee production workers
por: Virji, Mohammed Abbas, et al.
Publicado: (2022)

Case Report: Flavoring-Related Lung Disease in a Coffee Roasting and Packaging Facility Worker With Unique Lung Histopathology Compared With Previously Described Cases of Obliterative Bronchiolitis
por: Harvey, R. Reid, et al.
Publicado: (2021)

A Strategy for Field Evaluations of Exposures and Respiratory Health of Workers at Small- to Medium-Sized Coffee Facilities
por: Virji, M. Abbas, et al.
Publicado: (2021)

Editorial: Investigating exposures and respiratory health in coffee workers
por: Virji, Mohammed Abbas, et al.
Publicado: (2022)

Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging
por: Caporaso, Nicola, et al.
Publicado: (2022)

The effect of bean origin and temperature on grinding roasted coffee
por: Uman, Erol, et al.
Publicado: (2016)

Impact of roasting on the phenolic and volatile compounds in coffee beans
por: Wu, Hanjing, et al.
Publicado: (2022)

Thermal Contaminants in Coffee Induced by Roasting: A Review
por: da Costa, David Silva, et al.
Publicado: (2023)

Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans
por: Bolka, Muluken, et al.
Publicado: (2020)

Determination of volatile marker compounds of common coffee roast defects
por: Yang, Ni, et al.
Publicado: (2016)

Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide
por: Pitsch, Johannes, et al.
Publicado: (2020)

Thermostability of bioactive compounds during roasting process of coffee beans
por: Mehaya, Fathy M., et al.
Publicado: (2020)

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting
por: Mestanza, Marilu, et al.
Publicado: (2023)

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
por: Vezzulli, Fosca, et al.
Publicado: (2023)

Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans
por: Acidri, Robert, et al.
Publicado: (2020)

Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases
por: Czech, Hendryk, et al.
Publicado: (2020)

Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods
por: Tozlovanu, Mariana, et al.
Publicado: (2010)

Evaluation of Green Coffee-Roasting Biogas with Modeling Valorization of Possible Solutions
por: Campo, Giuseppe, et al.
Publicado: (2020)

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans
por: Mohammad Salamatullah, Ahmad, et al.
Publicado: (2021)

The calming effect of roasted coffee aroma in patients undergoing dental procedures
por: Pachimsawat, Praewpat, et al.
Publicado: (2021)

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
por: Yu, Ja-Myung, et al.
Publicado: (2021)

Roast level and brew temperature significantly affect the color of brewed coffee
por: Yeager, Sara E., et al.
Publicado: (2022)

Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels
por: Awwad, Shady, et al.
Publicado: (2021)

Stable Radical Content and Anti-Radical Activity of Roasted Arabica Coffee: From In-Tact Bean to Coffee Brew
por: Troup, Gordon J., et al.
Publicado: (2015)

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
por: Caporaso, Nicola, et al.
Publicado: (2018)

Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia
por: Sualeh, Abrar, et al.
Publicado: (2020)

New terbium complex as a luminescent probe for determination of chlorogenic acid in green coffee and roasted coffee infusions
por: Yegorova, Alla, et al.
Publicado: (2022)

Dental Personnel Treated for Idiopathic Pulmonary Fibrosis at a Tertiary Care Center — Virginia, 2000–2015
por: Nett, Randall J., et al.
Publicado: (2018)

Data on roasted coffee with specific defects analyzed by infrared-photoacoustic spectroscopy and chemometrics
por: Dias, Rafael Carlos Eloy, et al.
Publicado: (2018)

Shifting of Physicochemical and Biological Characteristics of Coffee Roasting Under Ultrasound-Assisted Extraction
por: Duangjai, Acharaporn, et al.
Publicado: (2021)

A study of chemical Composition, Antioxidants, and volatile compounds in roasted Arabic coffee
por: Alamri, Eman, et al.
Publicado: (2022)

Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose
por: Barea-Ramos, Juan Diego, et al.
Publicado: (2022)

How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile
por: Rusinek, Robert, et al.
Publicado: (2022)

Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
por: Błaszkiewicz, Justyna, et al.
Publicado: (2023)

Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans
por: de León-Solis, Claudia, et al.
Publicado: (2023)

Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship
por: Novaes, Fábio Junior Moreira, et al.
Publicado: (2023)

Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits
por: Santanatoglia, Agnese, et al.
Publicado: (2023)

Antioxidant and Neuronal Cell Protective Effects of Columbia Arabica Coffee with Different Roasting Conditions
por: Jeong, Ji Hee, et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_2n277rhkg9aofko2n8d7l8lf2f