A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees

A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees

The brewing properties of coffee products are defined by the chemical composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new analytical microwave-assisted extraction (MAE) method has been de...

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Bibliographic Details
Main Authors: Setyaningsih, Widiastuti, Putro, Andika Wicaksono, Fathimah, Rohmah Nur, Kurnia, Kiki Adi, Darmawan, Noviyan, Yulianto, Brian, Jiwanti, Prastika Krisma, Carrera, Ceferino A., Palma, Miguel
Format: Article PeerReviewed
Language:English
Published: Elsevier 2021
Subjects:
Food Sciences
Food Engineering
Online Access:https://repository.ugm.ac.id/278917/1/Setyaningsih_TP.pdf
https://repository.ugm.ac.id/278917/
http://www.sciencedirect.com/science/journal/18785352
https://doi.org/10.1016/j.arabjc.2021.103660
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Institution: Universitas Gadjah Mada
Language: English

Internet

https://repository.ugm.ac.id/278917/1/Setyaningsih_TP.pdf
https://repository.ugm.ac.id/278917/
http://www.sciencedirect.com/science/journal/18785352
https://doi.org/10.1016/j.arabjc.2021.103660

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