Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process.

Grzelczyk, Joanna; Fiurasek, Petr; Kakkar, Ashok; Budryn, Grazyna

Grzelczyk, Joanna; Fiurasek, Petr; Kakkar, Ashok; Budryn, Grazyna.

Afiliação

Grzelczyk J; Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland. Electronic address: joanna.grzelczyk@p.lodz.pl.
Fiurasek P; Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada. Electronic address: petr.fiurasek@mcgill.ca.
Kakkar A; Department of Chemistry, Centre Québécois sur les Matériaux Fonctionnels/Québec Centre for Advanced Materials (CQMF/QCAM) McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada. Electronic address: ashok.kakkar@mcgill.ca.
Budryn G; Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland. Electronic address: grazyna.budryn@p.lodz.pl.

Food Chem ; 387: 132888, 2022 Sep 01.

Article em En | MEDLINE | ID: mdl-35397274

Assuntos

Coffea; Café; Cafeína; Temperatura Alta; Extratos Vegetais; Sementes

Palavras-chave

Coffee; Pro-health; Properties; Stability; Thermal analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Café / Coffea Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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