Title: Acrylamide in Coffee: a Review on Progress in Analysis, Formation and Level Reduction
Authors: GUENTHER HelmuthANKLAM ELKEWENZL THOMASSTADLER Richard
Citation: FOOD ADDITIVES AND CONTAMINANTS vol. 24 no. S1 p. 60-70
Publisher: TAYLOR & FRANCIS LTD
Publication Year: 2007
JRC N°: JRC35813
ISSN: 0265-203X
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC35813
Type: Articles in Journals
Abstract: The paper reviews a variety of topics concerning acrylamide in coffee. It gives condensed information on exposure, mechanism of formation, effects of roasting and roasting techniques on the acrylamide content of the final product, but summarises also information on analytical methodology and method performances as well as the influence of the composition of green coffee ont he acrylamide content of the product. In addition some risk/benefit considerations are taken into account
JRC Institute:Institute for Reference Materials and Measurements

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