Variation of bioactive compounds and 5-hydroxymethyl furfural in coffee beans during the roasting process using kinetics approach

Variation of bioactive compounds and 5-hydroxymethyl furfural in coffee beans during the roasting process using kinetics approach

This study investigated the changes in major bioactive compounds and 5-hydroxymethyl furfural (5-HMF) in coffee beans during the roasting process. A Kinetics model was employed to simulate these changes and investigated the thermostability, and the Pearson correlation analysis was applied to indicat...

Full description

Bibliographic Details
Main Authors: You Long, Mengting Zhu, Yingjie Ma, Yousheng Huang, Bei Gan, Qiang Yu, Jianhua Xie, Yi Chen
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Coffee roasting
Kinetics
Color
Chlorogenic acid
Caffeine
Trigonelline
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X2300062X

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X2300062X

Similar Items