Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine.

Narita, Yusaku; Inouye, Kuniyo

Narita, Yusaku; Inouye, Kuniyo.

Affiliation

Narita Y; Innovation Center, UCC Ueshima Coffee Company, Limited , 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan.

J Agric Food Chem ; 62(50): 12218-22, 2014 Dec 17.

Article in En | MEDLINE | ID: mdl-25420187

Subject(s)

Acrylamide/analysis; Coffee/chemistry; Cysteine/chemistry; Food Additives/chemistry; Food, Preserved/analysis; Cooking; Hot Temperature

Key words

acrylamide; coffee; cysteine; dithiothreitol; lysine; thiol group

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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas Main subject: Coffee / Acrylamide / Cysteine / Food, Preserved / Food Additives Language: En Journal: J Agric Food Chem Year: 2014 Type: Article Affiliation country: Japan

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