Cargando…
Acidity and Antioxidant Activity of Cold Brew Coffee
The acidity and antioxidant activity of cold brew coffee were investigated using light roast coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The concentrations of three caffeoylquinic acid (CQA) isomers were also determined. Cold brew coffee chemistry was compared to tha...
Autores principales: | Rao, Niny Z., Fuller, Megan |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2018
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6207714/ https://www.ncbi.nlm.nih.gov/pubmed/30375458 http://dx.doi.org/10.1038/s41598-018-34392-w |
Ejemplares similares
-
The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee
por: Fuller, Megan, et al.
Publicado: (2017) -
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
por: Rao, Niny Z., et al.
Publicado: (2020) -
Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles
por: Yust, Brian G., et al.
Publicado: (2022) -
Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee
por: Zakaria, Nur Hadiyani, et al.
Publicado: (2023) -
Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction
por: Ziefuß, Anna R., et al.
Publicado: (2022)