Chlorogenic acid in raw materials for the production of chicory coffee-Reference-Cited by-同舟云学术

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Chlorogenic acid in raw materials for the production of chicory coffee

Published:2014-01-22 Issue:10 Volume:94 Page:2118-2123
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zawirska-Wojtasiak Renata¹,Wojtowicz Elżbieta²,Przygoński Krzysztof²,Olkowicz Mariola³

Affiliation:

1. Department of Food Science and Nutrition; Poznań University of Life Sciences; PL-60-637 Poznań Poland

2. Department of Food Concentrates and Starch Products; Institute of Agricultural and Food Biotechnology; Poznań Poland

3. Department of Biotechnology and Food Microbiology; Poznań University of Life Sciences; Poznań Poland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6532/fullpdf

Reference33 articles.

1. Chlorogenic acid and caffeic acid are absorbed in humans;Olthof;J Nutr,2001

2. Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions;Ky;Food Chem,2001

3. Antioxidant properties of roasted coffee residues;Yen;J Agric Food Chem,2005

4. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity;Moon;J Agric Food Chem,2009

5. The effect of roasting method on headspace composition of robusta coffee bean aroma;Nebesny;Eur Food Res Technol,2007

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