Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties-Reference-Cited by-同舟云学术

Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties

Published:2020-11-20 Issue: Volume: Page:1-22
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Castañeda-Rodríguez Rey¹,Mulík Stanislav²,Ozuna César¹³

Affiliation:

1. Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico

2. Facultad de Lenguas y Letras, Universidad Autónoma de Querétaro, Campus Aeropuerto, Querétaro, Mexico

3. Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico

Funder

Universidad de Guanajuato

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1848683

Reference25 articles.

1. Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee

2. Influence of extraction temperature on the final quality of espresso coffee

3. Characterization and comparison of cold brew and cold drip coffee extraction methods

4. AOAC. (1997). Official methods of analysis Association of Official Analytical Chemists.

5. Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis

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