Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/111117
Author(s): Soares, CMD
Alves, RC
Oliveira, MBPP
Title: Factors Affecting Acrylamide Levels in Coffee Beverages
Issue Date: 2014
Abstract: Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting. The acrylamide content in coffee is dependent on the coffee species, degree of roast, and storage conditions. Different methods of brew preparation, according to regional and personal preferences, lead to different amounts of acrylamide in coffee brews and, consequently, to different exposures to this compound.
URI: https://repositorio-aberto.up.pt/handle/10216/111117
Source: Coffee in Health and Disease Prevention
Document Type: Capítulo ou Parte de Livro
Rights: openAccess
Appears in Collections:FFUP - Capítulo ou Parte de Livro

Files in This Item:
File Description SizeFormat 
109861.pdf1.26 MBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.