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Modulating the Coffee Roasting Process to Optimize the Antioxidant Potential of Coffee

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Epidemiological studies are revealing health benefits of coffee, and there is evidence that these are linked to

the exceptionally high antioxidant content. We will explore key roasting parameters to examine their impact on

optimizing the antioxidant content of roasted coffee, while ensuring high sensory quality. Specifically, we will

establish an analytical platform to measure the antioxidant profile of coffee and apply this to monitor the

impact of roasting parameters on the antioxidant content. This will lead to the design of a new generation of