publication . Article . 2015

Investigation on the extractability of melanoidins in portioned espresso coffee

Name: Investigation on the extractability of melanoidins in portioned espresso coffee
Keywords: Food Science, Kinetics, Extraction, Antioxidant capacity, Melanoidins, Pods, Portioned coffee, 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,

Publisher: Elsevier BV

Country: Spain

Summary

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)

doi: 10.1016/j.foodres.2014.11.053

handle: 10261/109555

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

Related Organizations