Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

LWT

Volumn 46, Issue 1, 2012, Pages 305-310

  Youn, Kwang Sup ^a   Chung, Hun Sik ^b  

^a Catholic University of Daegu   (South Korea)

^b Kyungpook National University   (South Korea)

Author keywords

Beverage; Hot water extraction; Maize; Response surface methodology; Roasting

Indexed keywords

EXTRACTION; SURFACE PROPERTIES; WATER;

ANTI-OXIDANT ACTIVITIES; HOT WATER EXTRACTION; MAIZE; PHENOLIC COMPOUNDS; QUALITY INDICATORS; RESPONSE SURFACE METHODOLOGY; ROASTING; ROASTING TEMPERATURE;

BEVERAGES;

ZEA MAYS;

EID: 83955162882     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.09.014     Document Type: Article

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