Extraction of coffee antioxidants: Impact of brewing time and method

Food Research International

Volumn 48, Issue 1, 2012, Pages 57-64

  Ludwig, Iziar A ^a   Sanchez, Lidia ^a   Caemmerer, Bettina ^b   Kroh, Lothar W ^b   De Peña, M Paz ^a   Cid, Concepción ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Antioxidants; Brewing time; Coffee; Maillard reaction products; Phenolics

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; ANTIOXIDANTS; CAFFEOYLQUINIC ACIDS; COFFEE BREW; COLORIMETRIC ASSAYS; CONTACT TIME; EXTRACTION EFFICIENCIES; FREMY'S SALT; FUNCTIONAL FOODS; GUATEMALA; MAILLARD REACTION PRODUCTS; MELANOIDINS; PHENOLICS; TECHNOLOGICAL FACTORS; TECHNOLOGICAL PARAMETERS; VIET NAM;

AGENTS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FERMENTATION; PHENOLS;

COFFEE;

EID: 84858976773     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.023     Document Type: Article

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