Coffee brew melanoidins Structural and Functional Properties of Brown-Colored Coffee Compounds

E.K. Bekedam

Research output: Thesisinternal PhD, WU

Abstract

The aim of the work presented in this thesis was the identification of structural and functional properties of coffee brew melanoidins, and their formation mechanisms, that are formed upon roasting of coffee beans.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Smit, Gerrit, Promotor
  • van Boekel, Tiny, Promotor
  • Schols, Henk, Co-promotor
Award date5 Sep 2008
Place of Publication[S.l.]
Print ISBNs9789085049517
Publication statusPublished - 2008

Keywords

  • coffee
  • food colourants
  • toasting
  • chemical properties

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