Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting

Author:

CarolinaVieira-Porto Ana,Cunha Sara C.,Rosa Elaine C.,DePaula Juliana,Cruz Adriano G.,Freitas-Silva OtnielORCID,Fernandes José O.,Farah AdrianaORCID

Funder

Foundation for Science and Technology

Coordination of Higher Education Personnel Improvement

Regional Agency for the Development of Research Technology and Innovation

FAPERJ

Publisher

Elsevier BV

Reference65 articles.

1. ABIC - ASSOCIAÇÃO BRASILEIRA DA INDÚSTRIA DE CAFÉ. (2013). Norma de qualidade recomendável e boas práticas de fabricação de cafés torrados em grão e cafés torrados e moídos. Retrieved from: https://www.abic.com.br/wp-content/uploads/2021/07/5.6.1-Norma-de-Qualidade-CCQ.pdf Accessed December 31, 2023.

2. Analysis of the headspace volatiles of freshly brewed arabica coffee using solid phase microextration;Akimaya;Journal of Food Science,2007

3. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;Ares;Food Quality and Preference,2010

4. Production of extracellular L-asparaginases by microorganisms;Arima;Agricultural and Biological Chemistry,1972

5. Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee;Bicchi;Journal of Chromatography A,2011

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