Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives-Reference-Cited by-同舟云学术

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Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives

Published:2024-09 Issue: Volume:192 Page:114800
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kung Hsin-Chieh,Huang Bo-Wun,Kiprotich Cheruiyot Nicholas,Lee Kuan-Lin^ORCID,Chang-Chien Guo-Ping

Publisher

Elsevier BV

Reference28 articles.

1. Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis;Alsafra;Food Chemistry,2023

2. Anese, M. (2015). Chapter 65 - Furan and Other Furanic Compounds in Coffee: Occurrence, Mitigation Strategies, and Importance of Processing. In V. Preedy (Ed.), Processing and Impact on Active Components in Food (pp. 541-547). Academic Press. doi: 10.1016/B978-0-12-404699-3.00065-2.

3. Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials;Badoud;Food Chemistry,2020

4. Determination of acrylamide during roasting of coffee;Bagdonaite;Journal of Agricultural and Food Chemistry,2008

5. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee;Barrios-Rodríguez;Trends in Food Science & Technology,2022

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