Thermal contaminants in coffee induced by roasting: a review
DS da Costa, TG Albuquerque, HS Costa… - International Journal of …, 2023 - mdpi.com
Roasting is responsible for imparting the main characteristics to coffee, but the high
temperatures used in the process can lead to the formation of several potentially toxic …
temperatures used in the process can lead to the formation of several potentially toxic …
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification
Highlights•Highly consumed foods contain process contaminants that create health
risks•The NOVA system does not consider the processing contaminants in foods•Minimally …
risks•The NOVA system does not consider the processing contaminants in foods•Minimally …
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds
The aim of this study was to investigate the effect of coffee species (Arabica and Robusta),
post-harvesting methods (dry and wet process) and roasting conditions on concentrations of …
post-harvesting methods (dry and wet process) and roasting conditions on concentrations of …
[HTML][HTML] Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans
S Lee, E Choi, KG Lee - LWT, 2024 - Elsevier
In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-
DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea …
DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea …
Production and inhibition of acrylamide during coffee processing: a literature review
Z Li, C Zhao, C Cao - Molecules, 2023 - mdpi.com
Coffee is the third-largest beverage with wide-scale production. It is consumed by a large
number of people worldwide. However, acrylamide (AA) is produced during coffee …
number of people worldwide. However, acrylamide (AA) is produced during coffee …
[HTML][HTML] A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee
GA Guadalupe, DE Grandez-Yoplac, L García… - Toxics, 2024 - mdpi.com
The research aimed to carefully review the chemical hazards linked to the coffee production
chain to analyse the risks and opportunities for consumers and the environment, as well as …
chain to analyse the risks and opportunities for consumers and the environment, as well as …
[HTML][HTML] Acrylamide: An approach to its knowledge and importance for roasted coffee
LF Bonilla, A Sandoval-Aldana, LD Daza - Food Chemistry, 2024 - Elsevier
Acrylamide (AA) has been classified as a toxic, harmful, and carcinogenic substance since
2002, and therefore it is currently widely studied. When functional amino and carbonyl …
2002, and therefore it is currently widely studied. When functional amino and carbonyl …
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis
D Meng, F Zhang, W Jia, J Jiao, Y Zhang - Current Opinion in Food Science, 2024 - Elsevier
HighlightsThe formation mechanisms of furan and its derivatives in foods are
gathered.Advanced analytical techniques promote the detection of furan and its …
gathered.Advanced analytical techniques promote the detection of furan and its …
Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea …
YF Barrios-Rodríguez, N Gutiérrez-Guzmán… - Food Research …, 2023 - Elsevier
The rational design of methodologies to control the neoformed compounds occurrence
(NFCs), such as acrylamide and hydroxymethylfurfural (HMF) in roasted coffee, must …
(NFCs), such as acrylamide and hydroxymethylfurfural (HMF) in roasted coffee, must …
Systematic establishment of the relationship between skin absorption and toxicity of furanoids via in silico, in vitro, and in vivo assessments
YK Lin, CY Hsiao, CJ Chen, A Alalaiwe, C Lee… - Environmental …, 2024 - Elsevier
Furanoids are a class of contaminants prevalent in both airborne and occupational
environments, with potential health implications through inhalation, oral ingestion, and skin …
environments, with potential health implications through inhalation, oral ingestion, and skin …