کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11005634 | 1492020 | 2019 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences
ترجمه فارسی عنوان
تأثیر رفتار مصرف کننده در مواجهه با فوران و مشتقات فوران در هنگام مصرف قهوه. مقایسه روشهای دم و ترجیحات نوشیدنی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05â¯Âµg/L furan, 263.91â¯Âµg/L 2-methylfuran, 13.15â¯Âµg/L 3-methylfuran and 8.44â¯Âµg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer's dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2 % on average once the coffee reached drinking temperature 55-60â¯Â°C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 514-522
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 514-522
نویسندگان
Anja Rahn, Chahan Yeretzian,