The effect of processing on chlorogenic acid content of commercially available coffee

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3335-3340

  Mills, Charlotte E ^a   Oruna Concha, Maria Jose ^a   Mottram, Donald S ^a   Gibson, Glenn R ^a   Spencer, Jeremy P E ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chlorogenic acids; Coffee (Coffea spp.); Decaffeinated coffee; Instant coffee; Roasting

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CAFFEOYLQUINIC ACIDS; CHLOROGENIC ACIDS; COFFEE BEANS; DICAFFEOYLQUINIC ACIDS; HEALTH BENEFITS; POLYPHENOLS; PROCESSING CONDITION; ROASTING;

COFFEE;

5 CAFFEOYLQUINIC ACID; CHLOROGENIC ACID; DICAFFEOYLQUINIC ACID; FERULOYLQUINIC ACID; POLYPHENOL; UNCLASSIFIED DRUG;

ARTICLE; BEAN; BREWING; COFFEE; CONSUMER; CONTROLLED STUDY; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; MASS SPECTROMETRY;

COFFEA;

CHLOROGENIC ACIDS; COFFEE (COFFEA SPP.); DECAFFEINATED COFFEE; INSTANT COFFEE; ROASTING;

CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; COFFEE; COOKING; HOT TEMPERATURE; MASS SPECTROMETRY; MOLECULAR STRUCTURE;

EID: 84880182640     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.014     Document Type: Article

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