Coffee brew melanoidins Structural and Functional Properties of Brown-Colored Coffee Compounds
Bekedam, E.K. - \ 2008
Wageningen University. Promotor(en): Gerrit Smit; Tiny van Boekel, co-promotor(en): Henk Schols. - [S.l.] : S.n. - ISBN 9789085049517 - 168
koffie - kleurstoffen in voedsel - roosteren - chemische eigenschappen - coffee - food colourants - toasting - chemical properties
The aim of the work presented in this thesis was the identification of structural and functional properties of coffee brew melanoidins, and their formation mechanisms, that are formed upon roasting of coffee beans.