5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling
Aytül Hamzalıoğlu, Vural Gökmen
Topics & Concepts
AcrylamideRoastingChemistryMethylglyoxalHydroxymethylfurfuralMaillard reactionGlyoxalAsparagineFructoseSucroseOrganic chemistryFood scienceBiochemistryFurfuralAmino acidPolymerCatalysisEnzymePhysical chemistryCopolymerPotato Plant ResearchPlant Pathogens and ResistanceSesame and Sesamin Research