Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

•Kinetics of thermal contaminants in coffee beans during roasting were studied.•Formation and subsequent elimination of AA and 5-HMF followed first-order kinetics.•Increase of furan, methyl furans during roasting described by empirical, logistic models.•Decrease of moisture and increase of weight lo...

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Vydáno v:	Food chemistry Ročník 378; s. 132063
Hlavní autoři:	Zhu, Mengting, Long, You, Ma, Yingjie, Huang, Yousheng, Wan, Yin, Yu, Qiang, Xie, Jianhua, Chen, Yi
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 01.06.2022
Témata:	5-Hydroxymethylfurfural Acrylamide Acrylamide - analysis acrylamides Coffea Coffee Coffee bean Food food chemistry Furan Hot Temperature hydroxymethylfurfural Kinetics logit analysis Methyl furan reaction kinetics Roasting water content weight loss Furan Acrylamide Methyl furan 5-Hydroxymethylfurfural Roasting Coffee bean Kinetics
ISSN:	0308-8146, 1873-7072, 1873-7072
On-line přístup:	Získat plný text
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