publication . Article . 2015

Investigation on the extractability of melanoidins in portioned espresso coffee

Marta Mesías; Francisco J. Morales; C. Bartel;
Open Access
  • Published: 01 Jan 2015 Journal: Food Research International, volume 67, pages 356-365 (issn: 0963-9969, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Spain
Abstract
This research is partly funded by the Spanish National Research Council under project CSIC-201370E027 and the Autonomous Community of Madrid under project S1013/ABI-3028-AVANSECAL (CAM)
Subjects
free text keywords: Food Science, Kinetics, Extraction, Antioxidant capacity, Melanoidins, Pods, Portioned coffee, Espresso coffee, Total dissolved solids, Solubility, Espresso, Chemistry, Browning, Ethanol, chemistry.chemical_compound, Melanoidin, Fractionation, Biochemistry, Antioxidant, medicine.medical_treatment, medicine
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