7

Effect of coffee physical structure on volatile release

Year:
2005
Language:
english
File:
PDF, 333 KB
english, 2005
13

Processing and Impact on Active Components in Food || Furan and Other Furanic Compounds in Coffee

Year:
2015
Language:
english
File:
PDF, 324 KB
english, 2015
15

Acrylamide in Food || Acrylamide in Coffee and Coffee Substitutes

Year:
2016
Language:
english
File:
PDF, 533 KB
english, 2016
26

Kinetics of thermal inactivation of tomato lipoxygenase

Year:
2006
Language:
english
File:
PDF, 172 KB
english, 2006
27

Influence of malt browning degree on lipoxygenase activity

Year:
2006
Language:
english
File:
PDF, 187 KB
english, 2006
28

Acrylamide removal from heated foods

Year:
2010
Language:
english
File:
PDF, 192 KB
english, 2010
29

Modelling the effect of asparaginase in reducing acrylamide formation in biscuits

Year:
2011
Language:
english
File:
PDF, 322 KB
english, 2011
33

Technological Strategies to Reduce Acrylamide Levels in Heated Foods

Year:
2009
Language:
english
File:
PDF, 462 KB
english, 2009
35

Furfurals removal from roasted coffee powder by vacuum treatment

Year:
2012
Language:
english
File:
PDF, 330 KB
english, 2012
47

Antioxidant Properties of Ready-to-Drink Coffee Brews

Year:
2003
Language:
english
File:
PDF, 85 KB
english, 2003
50

Mitigation strategies of furan and 5-hydroxymethylfurfural in food

Year:
2013
Language:
english
File:
PDF, 430 KB
english, 2013