The influence of roasting and additional processing on the content of bioactive components in special purpose coffees

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5736-5744

  Pilipczuk, Tadeusz ^a   Kusznierewicz, Barbara ^a   Zielińska, Danuta ^b   Bartoszek, Agnieszka ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antioxidants; Caffeine; Phenol composition; Special purpose coffees

Indexed keywords

ANTIOXIDANTS; CAFFEINE; CYCLIC VOLTAMMETRY; HEALTH;

ANTIOXIDANT POTENTIAL; BIOACTIVE COMPONENTS; CAFFEINE CONTENTS; CAFFEOYLQUINIC ACIDS; CHLOROGENIC ACIDS; DICAFFEOYLQUINIC ACIDS; HEALTH BENEFITS; ROASTING PROCESS;

COFFEE;

EID: 84940448438     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1646-6     Document Type: Article

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