Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans-Reference-Cited by-同舟云学术

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Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Published:2019-02-11 Issue:3 Volume:7 Page:1084-1095
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cheng Ke¹²,Dong Wenjiang¹^ORCID,Long Yuzhou¹,Zhao Jianping³,Hu Rongsuo¹,Zhang Yanjun¹,Zhu Kexue¹

Affiliation:

1. Spice and Beverage Research Institute Chinese Academy of Tropical Agricultural Sciences Wanning China

2. College of Food Science and Technology Huazhong Agricultural University Wuhan China

3. Tropical Crops Genetic Resources Institute Chinese Academy of Tropical Agricultural Sciences Danzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.948

Reference41 articles.

1. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

2. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

3. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

4. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

5. Polyphenols and disease risk in epidemiologic studies

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