Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee

LWT

Volumn 50, Issue 2, 2013, Pages 581-590

  Toci, Aline T ^a   Neto, Virgílio J M F ^a   Torres, Alexande G ^a   Farah, Adriana ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Coffee lipids; Coffee quality; Fatty acids; Storage; Triacylglycerols

Indexed keywords

COFFEE; ENERGY STORAGE; FATTY ACIDS; GLYCEROL; LIGHT TRANSMISSION; LIPIDS;

COFFEA ARABICA; COFFEE LIPIDS; COFFEE QUALITIES; FREE FATTY ACID; N2 ATMOSPHERES; ROASTED COFFEE; SENSORIAL QUALITIES; TRIACYLGLYCEROLS;

FOOD STORAGE;

COFFEA ARABICA;

EID: 84867892291     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.007     Document Type: Article

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