𝔖 Bobbio Scriptorium
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Effect of Roasting on the Antioxidant Activity of Coffee Brews

✍ Scribed by del Castillo, María Dolores; Ames, Jennifer M.; Gordon, Michael H.

Book ID
118032351
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
90 KB
Volume
50
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