Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties

The coffee oil has a promising potential to be used in food industry, but an efficient use, especially in products that required high-temperature heating, depends on its chemical composition and the changes induced by processing. Since there is little information on this topic, the aim of our study...

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Detalles Bibliográficos
Autores principales: Raba, Diana Nicoleta, Poiana, Mariana-Atena, Borozan, Aurica Breica, Stef, Marius, Radu, Florina, Popa, Mirela-Viorica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4569078/
https://www.ncbi.nlm.nih.gov/pubmed/26366731
http://dx.doi.org/10.1371/journal.pone.0138080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4569078/
https://www.ncbi.nlm.nih.gov/pubmed/26366731
http://dx.doi.org/10.1371/journal.pone.0138080

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