Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural

The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan s...

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Bibliographic Details
Main Authors: Dirk W. Lachenmeier, Steffen Schwarz, Jan Teipel, Maren Hegmanns, Thomas Kuballa, Stephan G. Walch, Carmen M. Breitling-Utzmann
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Toxics
Subjects:
coffee
acrylamide
furfuryl alcohol
furan
5-hydroxymethylfurfural
risk assessment
Online Access:http://www.mdpi.com/2305-6304/7/1/1

Internet

http://www.mdpi.com/2305-6304/7/1/1

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