Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process-Reference-Cited by-同舟云学术

Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process

Published:2022-09 Issue: Volume:387 Page:132888
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Grzelczyk Joanna,Fiurasek Petr,Kakkar Ashok,Budryn Grażyna

Funder

Lodz University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Characterization of cellulose from coffee silverskin;Alghooneh;International Journal of Food Properties,2017

2. Water content of roasted coffee: Impact on grinding behaviour, extraction, and aroma retention;Baggenstoss;European Food Research and Technology,2008

3. Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin;Ballesteros;Food and Bioprocess Technology,2014

4. Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity;Ballesteros;Carbohydrate Polymers,2017

5. Differential scanning calorimetry and infrared spectroscopy combined with chemometric analysis to the determination of coffee adulteration by corn;Brondi;Journal of the Brazilian Chemical Society,2017

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