Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage-Reference-Cited by-同舟云学术

Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage

Published:2022-04-17 Issue:1 Volume:25 Page:813-826
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Chongsrimsirisakhol Onamon¹,Pirak Tantawan¹^ORCID

Affiliation:

1. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Funder

the National Research Council of Thailand

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2056197

Reference58 articles.

1. What kind of coffee do you drink? An investigation on effects of eight different extraction methods

2. Coffee

3. Illy, E.The Complexity of Coffee; New York, United States: Scientific American, 2002; pp 86–91.

4. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

5. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

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