Modifying coffee quality by chemical manipulation

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Modifying coffee quality by chemical manipulation

Chemical modification was applied to a coffee process by-product, silver skin, as well as raw coffee beans, with the aim to improve their aroma quality. Heat treatment in combination with sugar addition or enzyme treatment was applied to silver skin to encourage Maillard reactions. The manipulation...

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Bibliographic Details
Main Author:	Chiralertpong, Ariya
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2010
Subjects:	coffee aroma chemical modification fractionation reconstitution
Online Access:	https://eprints.nottingham.ac.uk/12425/

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