Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product.
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DOI: 10.1016/j.foodchem.2017.03.106
Abstract: Coffee silverskin (a coffee roasting by-product) contains high amounts of dietary fibre (49% insoluble and 7% soluble) and protein (19%). Potassium (∼5g/100g), magnesium (2g/100g) and calcium (0.6g/100g) are the major macrominerals. The vitamin E profile… read more here.
Keywords: pro oxidant; silverskin coffee; coffee roasting; roasting product ... See more keywords
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
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DOI: 10.1016/j.foodchem.2020.126467
Abstract: This study aims to investigate in depth the mechanism of acrylamide formation in coffee during roasting. For this purpose, a comprehensive kinetic model including the elementary steps for acrylamide formation was proposed. The changes in… read more here.
Keywords: formation coffee; acrylamide formation; multiresponse kinetic; coffee roasting ... See more keywords
On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)
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DOI: 10.1016/j.ijms.2017.11.017
Abstract: Abstract On-line analysis of coffee roasting was performed using ion mobility spectrometry–mass spectrometry (IMS–MS) with corona discharge ionization. This is the first time that formation of volatile organic compounds (VOCs) during coffee roasting was monitored… read more here.
Keywords: spectrometry; mass; coffee roasting; ion mobility ... See more keywords