Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure

Author:

Tfouni Silvia A. V.1,Carreiro Larissa B.1,Teles Camila R. A.1,Furlani Regina P. Z.1,Cipolli Katia M. V. A. B.1,Camargo Mônica C. R.1

Affiliation:

1. Food Science and Quality Center; Institute of Food Technology - ITAL; Av Brasil 2880 13070-178 Campinas SP Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. ABIC 2012a Exportações http://www.abic.com.br/publique/cgi/cgilua.exe/sys/start.htm?sid=49

2. ABIC 2012b Indicadores da Indústria http://www.abic.com.br/publique/cgi/cgilua.exe/sys/start.htm?sid=61#evol2012.1

3. Caffeine content in coffee as influenced by grinding and brewing techniques;Bell;Food Research International,1996

4. Caffeine content of commercial Brazilian coffee;Camargo;Ciência e Tecnologia de Alimentos,1998

5. HPLC determination of caffeine in tea, chocolate products and carbonated beverages;Camargo;Journal of the Science of Food and Agriculture,1999

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