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Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical

Ecem Evrim Çelik1, Jose Manuel Amigo Rubio2, Mogens Larsen Andersen3

  • 1Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Beytepe, 06800, Ankara, Turkey; Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Ingredients and Dairy Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.

Food Research International (Ottawa, Ont.)
|May 9, 2018
PubMed

Keywords:
Bread crustCoffeeHydroxybenzoic acidsHydroxycinnamic acidsMelanoidinsPrincipal component analysis

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