Depending on geographical origins and cultural traditions, different brewing procedures are used all over the world to prepare a coffee cup. In this work, we explored as three grinding levels of coffee powder and three coffee preparation methods such as by filtration (American), by boiling (Turkish) and by extraction under pressure (Espresso) affect healthy compounds and physicochemical attributes in coffee cup served to consumers.

How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup

Derossi, Antonio;Ricci, Ilde;Caporizzi, Rossella;Fiore, Anna;Severini, Carla
2018-01-01

Abstract

Depending on geographical origins and cultural traditions, different brewing procedures are used all over the world to prepare a coffee cup. In this work, we explored as three grinding levels of coffee powder and three coffee preparation methods such as by filtration (American), by boiling (Turkish) and by extraction under pressure (Espresso) affect healthy compounds and physicochemical attributes in coffee cup served to consumers.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/413582
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