Analysis of furan and monosaccharides in various coffee beans.
Coffee
Coffee bean variety
Commercial coffee product
Furan
Monosaccharide
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
revised:
08
06
2020
accepted:
19
06
2020
entrez:
8
3
2021
pubmed:
9
3
2021
medline:
9
3
2021
Statut:
ppublish
Résumé
The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49-2155, 10-201 and 15-209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, glucose, galactose and arabinose) were analysed in 26 green and roasted coffee bean (
Identifiants
pubmed: 33678869
doi: 10.1007/s13197-020-04600-5
pii: 4600
pmc: PMC7884552
doi:
Types de publication
Journal Article
Langues
eng
Pagination
862-869Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
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