Supercritical fluid extraction as a potential mitigation strategy for the reduction of acrylamide level in coffee

Journal of Food Engineering

Volumn 115, Issue 3, 2013, Pages 292-297

  Banchero, Mauro ^a   Pellegrino, Gloria ^b   Manna, Luigi ^a  

^a POLITECNICO DI TORINO   (Italy)

^b Telecom Italia SpA   (Italy)

Author keywords

Acrylamide; Carbon dioxide; Coffee; Cosolvent; Mitigation; Roasting; Supercritical fluid extraction

Indexed keywords

AMIDES; CARBON; CARBON DIOXIDE; COFFEE; EFFICIENCY; EFFLUENT TREATMENT; ETHANOL; EXTRACTION; ORGANIC SOLVENTS; SUPERCRITICAL FLUIDS;

ACRYLAMIDES; COSOLVENTS; EXTRACTION EFFICIENCIES; MITIGATION; ORGANOLEPTIC PROPERTIES; ROASTING; SUPERCRITICAL EXTRACTION; SUPERCRITICAL SOLVENTS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84877346625     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.045     Document Type: Article

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