O'Reilly logo

Coffee in Health and Disease Prevention by Victor R. Preedy

Stay ahead with the world's most comprehensive technology and business learning platform.

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, tutorials, and more.

Start Free Trial

No credit card required

Chapter 24

Factors Affecting Acrylamide Levels in Coffee Beverages

Cristina M.D. Soares1,, Rita C. Alves2,3,,  and M. Beatriz P.P. Oliveira2     1REQUIMTE, Departamento de Química e Bioquímica, Universidade do Porto, Porto, Portugal     2REQUIMTE, Departamento de Ciências Químicas, Universidade do Porto, Porto, Portugal     3REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal

Abstract

Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting. The acrylamide ...

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, interactive tutorials, and more.

Start Free Trial

No credit card required