HIGHLIGHTS
- who: Mitigation during Coffee Roasting and collaborators from the (UNIVERSITY) have published the research: Potential Antagonistic Effects of Acrylamide, in the Journal: (JOURNAL)
- what: The survey reported by Arribas-Lorenzo from Spain found higher HMF levels than the study with less samples.
- how: The full results of analysis are provided in Appendix A Table A1.
SUMMARY
While typically, the acrylamide content rises with color or browning degree due to its origin as a Maillard reaction product, for coffee, its content decreases from light to very dark roasts. The maximum . . .
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