Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam

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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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Bibliographic Details
Main Author:	Mahmoud, Alafeef Ahmad Kamal
Format:	Thesis
Language:	English
Published:	2021
Subjects:	QP1-(981) Physiology
Online Access:	http://eprints.usm.my/52912/ http://eprints.usm.my/52912/1/ALAFEEF%20AHMAD%20KAMAL%20MAHMOUD%20-%20TESIS.pdf%20cut.pdf

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