Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. The study aimed to investigate the potential of organic selenium as an antioxidant additive in mitigating acrylamide formation during cof...
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| Format: | Thesis |
| Language: | English |
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2021
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| Online Access: | http://eprints.usm.my/52912/ http://eprints.usm.my/52912/1/ALAFEEF%20AHMAD%20KAMAL%20MAHMOUD%20-%20TESIS.pdf%20cut.pdf |
| _version_ | 1848882379365548032 |
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| author | Mahmoud, Alafeef Ahmad Kamal |
| author_facet | Mahmoud, Alafeef Ahmad Kamal |
| author_sort | Mahmoud, Alafeef Ahmad Kamal |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. The study aimed to investigate the potential of organic selenium as an antioxidant additive in mitigating acrylamide formation during coffee roasting under conventional and superheated steam roasting, to study the selenium uptake by green coffee beans, and to evaluate the antioxidant activities, physicochemical properties, and sensory properties of the coffee beans enriched with selenium (Se-coffee). |
| first_indexed | 2025-11-15T18:33:59Z |
| format | Thesis |
| id | usm-52912 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:33:59Z |
| publishDate | 2021 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-529122022-06-16T02:45:06Z http://eprints.usm.my/52912/ Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam Mahmoud, Alafeef Ahmad Kamal QP1-(981) Physiology Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. The study aimed to investigate the potential of organic selenium as an antioxidant additive in mitigating acrylamide formation during coffee roasting under conventional and superheated steam roasting, to study the selenium uptake by green coffee beans, and to evaluate the antioxidant activities, physicochemical properties, and sensory properties of the coffee beans enriched with selenium (Se-coffee). 2021-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/52912/1/ALAFEEF%20AHMAD%20KAMAL%20MAHMOUD%20-%20TESIS.pdf%20cut.pdf Mahmoud, Alafeef Ahmad Kamal (2021) Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | QP1-(981) Physiology Mahmoud, Alafeef Ahmad Kamal Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title | Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title_full | Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title_fullStr | Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title_full_unstemmed | Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title_short | Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam |
| title_sort | effect of selenium pre-treatment on acrylamide formation, physicochemical and sensorial properties of roasted coffee via conventional and superheated steam |
| topic | QP1-(981) Physiology |
| url | http://eprints.usm.my/52912/ http://eprints.usm.my/52912/1/ALAFEEF%20AHMAD%20KAMAL%20MAHMOUD%20-%20TESIS.pdf%20cut.pdf |