Decaffeination of Beverages Using Natural Adsorbent
Author:
Affiliation:
1. Research Laboratories for Beverage Technologies, Research & Development Division, Kirin Company, Ltd.
2. Shonan Plant, Kirin Beverage Company, Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/65/3/65_99/_pdf
Reference9 articles.
1. 4) Ramalakshmi, K. and Raghavan, B. (1999). Caffeine in coffee: its removal. Why and how? Crit. Rev. Food Sci. Nutr., 39, 441-456.
2. 5) Shiono, T., Yamamoto, K., Yotsumoto, Y., Kawai, J., Imada, N., Hioki, J., Naganuma, H., Eguchi, T., Kurihara, M., Yoshida, A., and Deuchi, K. (2017). Selective decaffeination of tea extracts by montmorillonite. J. Food Eng., 200, 13-21.
3. 6) Shiono, T., Yamamoto, K., Yotsumoto, Y., and Yoshida, A. (2017). Caffeine adsorption of montmorillonite in coffee extracts. Biosci., Biotechnol., Biochem., 81, 1591-1597.
4. 7) Langmuir, I. (1918). The adsorption of gases on plane surfaces of glass, mica and platinum. J. Am. Chem. Soc., 40, 1361-1402.
5. 8) Yamamoto, K., Shiono, T., Matsui, Y., and Yoneda, M. (2018). Interaction of caffeine with montmorillonite. Part. Sci. Technol., in press. (http://dx.doi.org/10.1080/02726351.2017.1372825)
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