acrylamide (aa) is an important industrial chemical agent that is mainly used in the production of polymers and copolymers. recently it has been attention because of its production in the diet at high-temperature (>120 ºc) processes such as cooking, frying, toasting, roasting or baking of high carbohydrate foods. according to high exposure to acrylamide, recognition of its toxic effect is neces...

INTRODUCTION Coffee is a widely consumed beverage containing antioxidant active compounds. During roasting the phytochemical composition of the coffee bean changes dramatically and highly polymeric substances are produced. Besides chlorogenic acids that are already present in green coffee beans, melanoidins show antioxidant capacity as well. OBJECTIVE To employ post-column derivatisation by c...

In this ‘feasibility study’ the influence of roasting on the sulfur speciation in Mexican coffee beans was investigated by sulfur K-XANES spectroscopy. Spectra of green and slightly roasted beans could be fitted to a linear combination of ‘standard’ reference spectra for biological samples, whereas longer roasting obviously involves formation of additional sulfur compounds in considerable amounts.

The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of ...

Presently, the ferrites industry consumes large amounts of iron osides obtained by spray roasting of steel pickling liquors. The aim of this paper is to propose the synthesis of optimal iron osidcs by oxyprecipitation of steel pickling liquors in order to obtain Bahexafenite wit11 high magnetic properties using the ceramic process. As a raw material. i t was used sulphuric liqoors with iron con...

Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the pr...