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...

Fuld beskrivelse

Bibliografiske detaljer
Main Authors: Ludwig, I.A. (Iziar Amaia), Peña, M.P. (María Paz) de, Cid, C. (Concepción)
Format: info:eu-repo/semantics/doctoralThesis
Sprog:eng
Udgivet: Servicio de Publicaciones. Universidad de Navarra. 2015
Fag:
Bioquímica de alimentos
Digestión
Antioxidantes en los alimentos
Coffee
Functional foods
Colonic metabolism
Chlorogenic acids
Materias Investigacion::Farmacia
Online adgang:https://hdl.handle.net/10171/38827

Internet

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

Lignende værker