Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method
Coffee is of interest to consumers and researchers, mainly due to its stimulating properties and positive effects on the human body. Properties of coffee infusions depend on many factors and the most important ones include the roasting process and the brew preparation method. In this paper, we analy...
Main Authors: | Rafał Wołosiak, Paulina Pakosz, Beata Drużyńska, Monika Janowicz |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-02-01
|
Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/13/4/2057 |
Similar Items
-
Peroxyl radical scavenging activity of soluble high molecular weight fraction from coffee brews
by: C. Delgado-Andrade, et al.
Published: (2004-12-01) -
The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew
by: Ceyda Dadalı
Published: (2022-04-01) -
Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
by: Ja-Myung Yu, et al.
Published: (2021-06-01) -
The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition
by: Paulina Pakosz, et al.
Published: (2024-03-01) -
Coffee Roasting and Extraction as a Factor in Cold Brew Coffee Quality
by: Damian Maksimowski, et al.
Published: (2022-03-01)