Acrylamide in Coffee: a Review on Progress in Analysis, Formation and Level Reduction
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
GUENTHER Helmuth;
ANKLAM Elke;
WENZL Thomas;
STADLER Richard;
2007-09-25
TAYLOR & FRANCIS LTD
JRC35813
0265-203X,
https://publications.jrc.ec.europa.eu/repository/handle/JRC35813,
10.1080/02652030701243119,
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