Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans ( Coffea canephora )-Reference-Cited by-同舟云学术

Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans ( Coffea canephora )

Published:2021-10-27 Issue:1 Volume:57 Page:342-350
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Chindapan Nathamol¹^ORCID,Chaninkun Nujaree¹,Devahastin Sakamon²³^ORCID

Affiliation:

1. Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road Bangkok 10160 Thailand

2. Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand

3. The Academy of Science The Royal Society of Thailand Dusit Bangkok 10300 Thailand

Funder

National Science and Technology Development Agency

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15393

Reference29 articles.

1. Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

2. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees

3. Effect of Roasting on the Antioxidant Activity of Coffee Brews

4. Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

5. Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting

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