Studies on acrylamide levels in roasting, storage and brewing of coffee

Molecular Nutrition and Food Research

Volumn 50, Issue 11, 2006, Pages 1039-1046

  Lantz, Ingo ^a   Ternité, Ruediger ^a   Wilkens, Jochen ^a   Hoenicke, Katrin ^b   Guenther, Helmut ^c   Van Der Stegen, Gerrit H D ^d  

^a TCHIBO GMBH   (Germany)

^b Eurofins Medinet Inc   (Germany)

^c Kraft Foods   (Germany)

^d SaraLee/DE NV   (Netherlands)

Author keywords

Acrylamide; Brew; Coffee; Roast; Storage

Indexed keywords

ACRYLAMIDE; ASPARAGINE; WATER;

ARTICLE; CHEMISTRY; COFFEE; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; HEAT; KINETICS; METHODOLOGY; THERMODYNAMICS;

ACRYLAMIDE; ASPARAGINE; COFFEA; COFFEE; FOOD HANDLING; FOOD PRESERVATION; HEAT; KINETICS; THERMODYNAMICS; WATER;

COFFEA ARABICA;

EID: 33845263002     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600069     Document Type: Article

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