Advancing the physical chemical understanding of coffee foam

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Advancing the physical chemical understanding of coffee foam

Coffee foam is one of the important sensory characteristics of brewed coffee and defines the quality of a cup of coffee. However, there are no published mechanisms that describe the stability of the coffee foam system. The present PhD thesis aimed to advance the physical-chemical understanding of co...

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Bibliographic Details
Main Author:	Papageorgiou, Christos
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2024
Subjects:	coffee foam surface active metabolomics LCMS foam ability foam stability
Online Access:	https://eprints.nottingham.ac.uk/78386/

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