Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans.

Kulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Fang, Mingchih; Suppavorasatit, Inthawoot; Cadwallader, Keith R

Kulapichitr, Fareeya; Borompichaichartkul, Chaleeda; Fang, Mingchih; Suppavorasatit, Inthawoot; Cadwallader, Keith R.

Afiliação

Kulapichitr F; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand. Electronic address: fareeya.kul@student.chula.ac.th.
Borompichaichartkul C; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand. Electronic address: chaleeda.B@chula.ac.th.
Fang M; Department of Food Science, National Taiwan Ocean University, No.2 Beining Rd., Jhongjheng District, Keelung City 20224, Taiwan, ROC. Electronic address: mcfang@mail.ntou.edu.tw.
Suppavorasatit I; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand. Electronic address: inthawoot.S@chula.ac.th.
Cadwallader KR; Department of Food Science and Human Nutrition, University of Illinois at Champaign-Urbana, 1302West Pennsylvania Avenue, Urbana, IL 61801, USA. Electronic address: cadwlldr@illinois.edu.

Food Chem ; 366: 130504, 2022 Jan 01.

Article em En | MEDLINE | ID: mdl-34273856

Assuntos

Ácido Clorogênico; Coffea; Antioxidantes; Ácido Clorogênico/análise; Café; Tailândia

Palavras-chave

Antioxidant activities; Chlorogenic acids; Drying; Green coffee; LC-MS

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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Assunto principal: Ácido Clorogênico / Coffea Tipo de estudo: Qualitative_research País/Região como assunto: Asia Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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