Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

LWT

Volumn 40, Issue 10, 2007, Pages 1849-1854

  Summa, Carmelina A ^a   de la Calle, Beatriz ^a   Brohee, Marcel ^a   Stadler, Richard H ^b   Anklam, Elke ^a  

^a JOINT RESEARCH CENTRE   (Italy)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acrylamide; Antioxidants; Coffee; Maillard reaction; Melanoidins

Indexed keywords

AMIDES; PARAMAGNETIC RESONANCE; REACTION KINETICS; TOXICITY;

ACRYLAMIDE; MAILLARD REACTION; MELANOIDINS; SCAVENGING CAPACITY;

BEVERAGES;

EID: 34447314988     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.11.016     Document Type: Article

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