Modeling weight loss and chlorogenic acids content in coffee during roasting

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12238-12243

  Perrone, Daniel ^a   Donangelo, Raul ^a   Donangelo, Carmen M ^a   Farah, Adriana ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

chlorogenic acids; coffee roasting; Modeling; weight loss

Indexed keywords

ARRHENIUS; CELL WALL STRUCTURE; CHEMICAL COMPOSITIONS; CHLOROGENIC ACIDS; COFFEA ARABICA; COFFEA CANEPHORA; FIRST-ORDER; HEALTH BENEFITS; HIGH QUALITY; KINETIC MODELS; MODELING; PHENOLIC COMPOUNDS; PREDICTIVE TOOLS; WEIGHT LOSS;

PHENOLS;

COFFEE;

COFFEA ARABICA; COFFEA CANEPHORA;

CHLOROGENIC ACID; PLANT EXTRACT;

CHEMISTRY; COFFEA; COOKING; HUMAN; METABOLISM; PLANT SEED; THEORETICAL MODEL; WEIGHT REDUCTION;

CHLOROGENIC ACID; COFFEA; COOKING; HUMANS; MODELS, THEORETICAL; PLANT EXTRACTS; SEEDS; WEIGHT LOSS;

EID: 78649653096     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102110u     Document Type: Article

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