Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews

Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews

Coffee is one of the most consumed beverages in the world and a rich source of antioxidants. The amounts of these antioxidants are influenced by several technological factors. Besides, antioxidants identified in coffee (chlorogenic acids, volatile and non-volatile Maillard reaction products) may con...

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Manylion Llyfryddiaeth
Prif Awduron: Ludwig, I.A. (Iziar Amaia), Peña, M.P. (María Paz) de, Cid, C. (Concepción)
Fformat: info:eu-repo/semantics/doctoralThesis
Iaith:eng
Cyhoeddwyd: Servicio de Publicaciones. Universidad de Navarra. 2015
Pynciau:
Bioquímica de alimentos
Digestión
Antioxidantes en los alimentos
Coffee
Functional foods
Colonic metabolism
Chlorogenic acids
Materias Investigacion::Farmacia
Mynediad Ar-lein:https://hdl.handle.net/10171/38827

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https://hdl.handle.net/10171/38827

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