Modeling the effect of water activity and storage temperature on chemical stability of coffee brews

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6521-6526

  Manzocco, Lara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Acidity; Arrhenius equation; Coffee; Modeling; pH; Staling

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; COFFEE; DRUG STABILITY; FOOD PRESERVATION; FREEZE DRYING; GLYCATION; METHODOLOGY; PH; TEMPERATURE; THERMODYNAMICS;

COFFEE; DRUG STABILITY; FOOD PRESERVATION; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 34548031840     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070166k     Document Type: Article

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