Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans-Reference-Cited by-同舟云学术

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

Published:2020-09-10 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Saeed Alkaltham Mohammed¹,Musa Özcan Mehmet²^ORCID,Uslu Nurhan²^ORCID,Salamatullah Ahmad Mohammed¹,Hayat Khizar¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14874

Reference53 articles.

1. Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions

2. Evaluation of harvesting and postharvest processing method on raw quality attributes of green Arabica Coffee beans produced in Hararghe, eastern Ethiopia;Ameyu M. A.;International Journal of Plant Breeding and Crop Science,2017

3. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

4. Effect of roasting levels and drying process of Coffea canephora on the quality of bioactive compounds and cytotoxicity;Bauer D.;International Journal of Molecular Sciences,2018

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