The objectives of this research were to carry out a chemical analysis the base malts, evaluate effect malting and roasting on both color compounds associated with antioxidant capacity (anthocyanins, phenolic compounds, melanoidins), itself by ABTS DPPH assays in malt caramel blue corn. In order provide styles beers different sensory characteristics as well health benefits for consumer, since is...

Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness and increasing shelf life of cereal and legume based food formulations [1]. Germination has been reported to induce an increase in free limiting amino acids and available vitamins with modified functional properties of seed components [2]. It has also been shown to decrease anti nutritional fact...

Coffee has become one of the most consumed beverages in the world due its pleasant taste and aroma. Its appeal can also in some part be attributed to its caffeine content and scientifi cally-reported health benefi ts. Its increasing popularity has inspired coffee manufacturers to produce many new and exotic blends. Coffee is prepared in multiple ways by subjecting green coffee beans to washing,...

Mould and mycotoxin contamination in food OTA toxicity Ochratoxin A producers Occurrence of Ochratoxin A Effect of water activity on OTA production OTA destruction during roasting of coffee Levels and distribution of OTA in green coffee (contamination, survey) Effect of processing and handling on OTA content of green coffee Effect of caffeine on OTA production Socioeconomic impact of coffee pro...

Malt and its derivative products are of particular concern and beer represents (along with fried bacon and tobacco) the major source of ingested nitrosamines in humans. Historically, malt was roasted over open fires and the nitrogen oxide gases in the smoke would react with amines in the malt to form nitrosamines. Modern malt production uses indirect fire roasting and the levels of nitrosamines...