Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica)-Reference-Cited by-同舟云学术

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Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica)

Published:2023-02 Issue: Volume:164 Page:112380
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fernando Barrios-Rodríguez Yeison,Gutiérrez-Guzmán Nelson,Milena Amorocho-Cruz Claudia,Pedreschi Franco,Salomé Mariotti Celis María

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market;Akgün;Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2019

2. Effect of vacuum roasting on acrylamide formation and reduction in coffee beans;Anese;Food Chemistry,2014

3. Effect of the postharvest processing method on the biochemical composition and sensory analysis of arabica coffee;Barrios;Engenharia Agricola Jaboticabal,2020

4. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee;Barrios-Rodríguez,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives;Food Research International;2024-09

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