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