This chapter describes the steps involved in coffee processing from the field to the cup and
the respective generation of by-products along the chain. The chemical composition of …

The current study was devoted to evaluate the concentration of acrylamide among different
food products based on subgroups such as type of product, country, and analytical methods …

Coffee has been for decades the most commercialized food product and most widely
consumed beverage in the world. Since the opening of the first coffee house in Mecca at the …

The preparation of a cup of coffee may vary between countries, cultures and individuals.
Here, an analysis of nine different extraction methods is presented regarding analytical and …

Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at
the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates …

Coffea arabica (Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it
is the main part of the Saudi tradition. This investigation was carried out to track the chemical …

The formation and partial degradation of acrylamide (AA), asparagine and low molecular
weight sugars were evaluated during an industrial coffee roasting process, in which the …

It is widely known that acrylamide, present in some different heat-treated foods, is an
important toxic compound to humans. Coffee beverage is one of the most important sources …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

Acrylamide is a contaminant that can form in certain plant-based foods during high-
temperature cooking. From 2011–2015, the Food and Drug Administration conducted …