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Determination of Acrylamide during Roasting of Coffee

✍ Scribed by Bagdonaite, Kristina; Derler, Karin; Murkovic, Michael

Book ID
121474583
Publisher
American Chemical Society
Year
2008
Tongue
English
Weight
731 KB
Volume
56
Category
Article
ISSN
0021-8561

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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