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Effect of vacuum roasting on acrylamide formation and reduction in coffee beans

✍ Scribed by Anese, Monica; Nicoli, Maria Cristina; Verardo, Giancarlo; Munari, Marina; Mirolo, Giorgio; Bortolomeazzi, Renzo

Book ID
121304830
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
643 KB
Volume
145
Category
Article
ISSN
0308-8146

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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