Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew-Reference-Cited by-同舟云学术

Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

Published:2012-04-19 Issue:17 Volume:60 Page:4265-4275
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perrone Daniel¹,Farah Adriana¹²,Donangelo Carmen M.¹³

Affiliation:

1. Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Brazil

2. Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Brazil

3. Escuela de Nutrición y Dietética, Universidad de la República, Uruguay

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf205388x

Reference44 articles.

1. Coffee and cardiovascular disease: In vitro, cellular, animal, and human studies

2. Risk Factors for Alzheimer's Disease: A Prospective Analysis from the Canadian Study of Health and Aging

3. Coffee Consumption and Risk of Liver Cancer: A Meta-Analysis

4. Phenolic compounds in coffee

5. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

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