Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air

Author:

Yeretzian C.,Pascual E.C.,Goodman B.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Modeling the secondary shelf life of ground roasted coffee;Anese;Journal of Agricultural and Food Chemistry,2006

2. Use of electron spin resonance for the determination of staling of roast coffee in polyethylene bag packs;Baesso;Zeitschrift für Lebensmitteluntersuchung und -Forschung A,1990

3. Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast;Bekedam;Journal of Agricultural and Food Chemistry,2008

4. Degradation of the coffee flavor compound furfuryl mercaptan in Fenton-type model systems;Blank,2000

5. Coffee as a source of antioxidants: An EPR study;Brezová;Food Chemistry,2009

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