Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and "Torrefacto" coffee

LWT

Volumn 37, Issue 8, 2004, Pages 893-897

  Andueza, Susana ^a   Cid, Concepción ^a   Nicoli, Maria Cristina ^b  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Antioxidant properties; Pro oxidant properties; Roasted coffee; Torrefacto roast

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; FOOD PROCESSING; HEATING; REDOX REACTIONS; REDUCTION;

ANTIOXIDANT PROPERTIES; PRO-OXIDANT PROPERTIES; ROASTED COFFEE; TORREFACTO ROAST;

BEVERAGES;

EID: 21544465774     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.04.004     Document Type: Article

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