Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples

This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.02 min, 210 °C/11.01 min, and 220 °C/13.47 min for both species. Robu...

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Detalles Bibliográficos
Autores principales: Freitas, Valdeir Viana, Rodrigues Borges, Larissa Lorrane, Dias Castro, Gabriel Abranches, Henrique dos Santos, Marcelo, Teixeira Ribeiro Vidigal, Márcia Cristina, Fernandes, Sergio Antonio, Stringheta, Paulo Cesar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558851/
https://www.ncbi.nlm.nih.gov/pubmed/37809526
http://dx.doi.org/10.1016/j.heliyon.2023.e19580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10558851/
https://www.ncbi.nlm.nih.gov/pubmed/37809526
http://dx.doi.org/10.1016/j.heliyon.2023.e19580

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