Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans-Reference-Cited by-同舟云学术

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Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

Published:2018-07-25 Issue:1 Volume:28 Page:7-14
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Herawati Dian,Giriwono Puspo Edi,Dewi Fitriya Nur Annisa,Kashiwagi Takehiro,Andarwulan Nuri

Funder

Ministry of Research, Technology and Higher Education of the Republic of Indonesia

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-018-0442-x/fulltext.html

Reference30 articles.

1. Amarasinghe UA, Hoanh CT, Dhaeze D, Hung TQ. Toward sustainable coffee production in Vietnam: more coffee with less water. Agric. Syst. 136: 96–105 (2015)

2. Andriot I, Le Quéré JC, Guichard E. Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity. Food Chem. 85: 289–94 (2004)

3. AOAC. Official Methods of Analysis of AOAC Intl. 19th ed. Method 979.12. Association of Official Analytical Chemists, Maryland, USA (2012)

4. Bae J-H, Park J-H, Im S-S, Song D-K. Coffee and health. Integr. Med. Res 3: 189–191 (2014)

5. Bartel C, Mesias M, Morales FJ. Investigation on the extractability of melanoidins in portioned espresso coffee. Food Res. Int. 67: 356–65 (2015)

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