𝔖 Bobbio Scriptorium
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Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air

✍ Scribed by C. Yeretzian; E.C. Pascual; B.A. Goodman

Book ID
113626182
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
865 KB
Volume
131
Category
Article
ISSN
0308-8146

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Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids