Coffee is a rich source of dietary antioxidants, and this property, coupled with the fact that
coffee is one of the world's most popular beverages, has led to the understanding that coffee …

Melanoidins are compounds generated in the late stages of the Maillard reaction from
reducing sugars and proteins or amino acids during food processing and preservation …

The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …

The production of soluble coffee starts with the selection of beans and is followed by
roasting, grinding, extraction and drying. Lyophilised soluble coffees extracted by various …

The effect of different extraction solvents (polar and non-polar) on yield, chemical and
physical properties, including free fatty acid content (FFA) or acid value (AV), saponification …

The influence of different roasting degrees on the content of bioactive compounds and the
antioxidant activity (AA) of arabica and robusta coffees was evaluated. AA was estimated by …

The production of energy from renewable and waste materials is an attractive alternative to
the conventional agricultural feed stocks such as corn and soybean. This paper describes …

This review summarizes published information concerning the determination of antioxidant
activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro …

The acidity and antioxidant activity of cold brew coffee were investigated using light roast
coffees from Brazil, two regions of Ethiopia, Columbia, Myanmar, and Mexico. The …

Coffee is a commonly consumed beverage with potential health benefits. This review will
focus on cardiovascular disease. There are three preparations of coffee that are commonly …