Particle Size And Variety Of Coffee Used As Variables In Mitigation Of Furan And 2-Methylfuran Content In Espresso Coffee
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Particle Size And Variety Of Coffee Used As Variables In Mitigation Of Furan And 2-Methylfuran Content In Espresso Coffee
Authors
Keywords
Furans, Particle size, Coffee species, SPME–GC/MS, EFSA, Food safety
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 130037
Publisher
Elsevier BV
Online
2021-05-09
DOI
10.1016/j.foodchem.2021.130037
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used
- (2020) Gulzhan Khamitova et al. FOOD CHEMISTRY
- Analysis of furan and monosaccharides in various coffee beans
- (2020) Yu-Jin Kim et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile
- (2019) Angela De Vivo et al. FOOD RESEARCH INTERNATIONAL
- Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
- (2018) Nicola Caporaso et al. FOOD RESEARCH INTERNATIONAL
- Industrial furan and its biological effects on the body systems
- (2018) Mohammad Alizadeh et al. JOURNAL OF FOOD BIOCHEMISTRY
- Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences
- (2018) Anja Rahn et al. FOOD CHEMISTRY
- Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions
- (2017) Jeesoo Han et al. JOURNAL OF FOOD SCIENCE
- The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee
- (2017) Megan Fuller et al. Scientific Reports
- Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market
- (2016) A. Becalski et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography–mass spectrometry: survey and effect of brewing procedures
- (2015) Maryam Chaichi et al. Food Additives & Contaminants Part B-Surveillance
- Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System
- (2015) C. Severini et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A 28-day Gavage Toxicity Study in Male Fischer 344 Rats with 2-methylfuran
- (2013) Santokh S. Gill et al. TOXICOLOGIC PATHOLOGY
- Reactive Metabolites in the Biotransformation of Molecules Containing a Furan Ring
- (2012) Lisa A. Peterson CHEMICAL RESEARCH IN TOXICOLOGY
- Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed
- (2012) Catarina Petisca et al. FOOD AND BIOPRODUCTS PROCESSING
- Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment
- (2012) Sabrina Moro et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effect of ultra high temperature (UHT) treatment on coffee brew stability
- (2011) Patricia Sopelana et al. FOOD RESEARCH INTERNATIONAL
- Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures
- (2011) Adriana Pavesi Arisseto et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling
- (2010) H. Guenther et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Development of an analytical method and survey of foods for furan, 2-methylfuran and 3-methylfuran with estimated exposure
- (2010) A. Becalski et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting
- (2010) M.S. Altaki et al. FOOD CHEMISTRY
- Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan
- (2010) Agnieszka Owczarek-Fendor et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mechanistic Insights into Furan Formation in Maillard Model Systems
- (2010) Fien Van Lancker et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee
- (2010) Carlo Bicchi et al. JOURNAL OF CHROMATOGRAPHY A
- Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
- (2008) Juerg Baggenstoss et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food
- (2008) Anita Limacher et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation