𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Biological and chemical studies on overheated brewed coffee

✍ Scribed by Sasaki, Y.; Shibamoto, T.; Wei, C.-I.; Fernando, S.

Book ID
122354469
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
302 KB
Volume
25
Category
Article
ISSN
0278-6915

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## Abstract The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation and destruction of acrylamide during roasting. Levels of acrylamide in the fully roasted product are a small fraction of the peak reached earlier. Glucose and moistu