Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee-Reference-Cited by-同舟云学术

Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

Published:2022-06-20 Issue:12 Volume:57 Page:7468-7476
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Vezzulli Fosca¹^ORCID,Triachini Sara¹,Mulazzi Annalisa²,Lambri Milena¹^ORCID,Bertuzzi Terenzio²^ORCID

Affiliation:

1. Department for Sustainable Food Process DiSTAS, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy

2. Department of Animal, Nutrition and Food Sciences DIANA, Università Cattolica del Sacro Cuore Via Emilia Parmense 84 29122 Piacenza Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15900

Reference27 articles.

1. Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing

2. Determination of Acrylamide during Roasting of Coffee

3. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars

4. Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method;Bertuzzi T.;Food Additives and Contaminants: Part B Surveillance,2017

5. Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food;Commission Regulation, EU;Official Journal of the European Union L,2017

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