Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of som...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2004-12-01
|
Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0040_antioxidant-and-pro-oxidant-activity-of-coffee-as-affected-by-torrefacto-roast.php |