Effect of green and roasted coffee antioxidants on quality and shelf life of cookies and chocolates

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 835-845

  Budryn, G ^a   Nebesny, E ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-OXIDANT ACTIVITIES; CONFECTIONERY PRODUCTS; INSTRUMENTAL METHODS; ORGANOLEPTIC CHARACTERISTICS; OXIDATIVE STABILITY; PHYSICO-CHEMICAL QUALITY; SENSORY CHARACTERISTICS; STIMULATING EFFECTS;

ANTIOXIDANTS; CAFFEINE; MANUFACTURE; SENSORY PERCEPTION;

COFFEE;

COFFEA CANEPHORA; THEOBROMA CACAO;

EID: 84885864346     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00710.x     Document Type: Article

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