THE INFLUENCE OF ROASTING PROCESS ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF ARABICA INDIA COFFEE BEANS

被引：0
|
作者：
Cimpan, Bianca [1 ]
机构：
[1] Tech Univ Cluj Napoca, North Univ Ctr Baia Mare, Dept Chem & Biol, Victor Babes Str.,76, Baia Mare 430083, Romania
来源：
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 6卷 / 02期
关键词：
Green coffee; Polyphenols; Caffeine; Antioxidant activity;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This work aims to study the influence of roasting process on the physical-chemical characteristics of Arabica India coffee. Coffee is one of the most marketed products, consumed daily by most people and for this reason we have chosen to study the properties of coffee and its behaviour during roasting. Data about the characteristics of green coffee are presented in the present article. The following parameters were measured: content of polyphenols, mass loss during roasting and drying, the solubility of the mineral elements and of the polyphenols and the content of caffeine.
引用
收藏
页码：37 / 43
页数：7
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