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Isoflavones in Coffee: Influence of Species, Roast Degree, and Brewing Method

✍ Scribed by Alves, Rita C.; Almeida, Ivone M. C.; Casal, Susana; Oliveira, M. Beatriz P. P.

Book ID
120554885
Publisher
American Chemical Society
Year
2010
Tongue
English
Weight
834 KB
Volume
58
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