Scavenging capacity of coffee brews against oxygen and nitrogen reactive species and the correlation with bioactive compounds by multivariate analysis
- Author
- RODRIGUES, Naira Poerner1 ; BENASSI, Marta Toledo2 ; BRAGAGNOLO, Neura1
[1] Department of Food Science, School of Food Engineering University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
[2] Department of Food Science and Technology, State University of Londrina (UEL), PO Box 6001, 86051-970 Londrina, Paraná, Brazil - Issue title
- Coffee - Science, Technology and Impacts on Human Health
- Author (monograph)
- DE SOUZA SANT'ANA, Anderson (Editor)
- Source
Food research international. 2014, Vol 61, pp 228-235, 8 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant capacity Cinnamic acids Methylxanthines Reducing capacity Roasted ground coffee Soluble coffee
- Keyword (fr)
- Acide cinnamique Acide phénolique Analyse multivariable Antioxydant Azote Café torréfié Corrélation Espèce Oxygène
- Keyword (en)
- Cinnamic acid Phenolic acid Multivariate analysis Antioxidant Nitrogen Roasted coffee Correlation Species Oxygen
- Keyword (es)
- Cinámico ácido Acido fenólico Análisis multivariable Antioxidante Nitrógeno Café tostado Correlación Especie Oxígeno
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28561963
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2013.09.028 
https://dx.doi.org/10.1016/j.foodres.2013.09.028
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