Work

Oxidative stability of the lipid fraction in roasted coffee

Year: 2000

Type: article

Abstract: The effect of different degrees of roasting on the oxidative reaction of coffee bean oil was studied. The oxidation state of oil fractions extracted from coffee beans having different degrees of roasting were assessed both before and after removal of the lipid-soluble coloured compounds. The stability of coffee oil increased with the degree of roasting, while it decreased as the coloured fractions were removed.

Source: Italian Journal of Food Science

Authors: Monica Anese, C.R. Lerici, Teresa De Pilli, Roberto Massini

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology (medical)

Field: Medicine

Domain: Health Sciences

Open Access status: gold

Estimated APC paid: $1,100

OpenAlex ID: W2503373484

FWCI:

Cites:

Cited by: 15

Related to: 10