Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans

Journal of Dietary Supplements

Volumn 8, Issue 3, 2011, Pages 293-310

  Sulaiman, Shaida Fariza ^a   Moon, Joon Kwan ^b   Shibamoto, Takayuki ^c  

^a SCHOOL OF PHYSICS   (Malaysia)

^b Seoul National University   (South Korea)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidants; Chlorogenic acids; Robusta coffee; Role of roasting; Total phenolic content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CAFFEINE; CHLOROGENIC ACID; MALONALDEHYDE; OXIDIZING AGENT; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CHEMISTRY; COFFEE; COOKING; HEALTH; HEAT; HUMAN; METABOLISM;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CAFFEINE; CHLOROGENIC ACID; COFFEA; COFFEE; COOKING; HEALTH; HOT TEMPERATURE; HUMANS; MALONDIALDEHYDE; OXIDANTS; PHENOLS; PICRATES; PLANT EXTRACTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

COFFEA CANEPHORA;

EID: 80555146011     PISSN: 19390211     EISSN: 1939022X     Source Type: Journal    
DOI: 10.3109/19390211.2011.593618     Document Type: Article

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