Quality Characteristics and Acrylamide Content Based on Coffee Bean Roasting Conditions
Author:
Affiliation:
1. Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University
Funder
National Research Foundation of Korea
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-07-697.pdf
Reference47 articles.
1. AOAC. Official methods of analysis of AOAC International. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. 1995. p 1-26.
2. Coffee and health
3. Determination of Acrylamide during Roasting of Coffee
4. Factors affecting the formation of acrylamide in coffee
5. Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
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2. Characteristics and anti-obesity effect of fermented products of coffee wine;Korean Journal of Food Preservation;2023-08
3. Properties and Anti-Inflammatory Effects of Fermented Product Using Yeast on Roasted Coffee Beans Extracts;Journal of the Korean Society of Food Science and Nutrition;2023-03-31
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