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Davide Bartolucci on Muck Rack

Davide Bartolucci

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Articles

Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations

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By Agnese Santanatoglia, Simone Angeloni, Lauro Fioretti, Davide Bartolucci
| MDPI
1. Introduction Coffee, a beverage widely consumed around the world, is obtained from the seeds of some plants of the genus Coffea. The popularity of this beverage is likely due to its distinctive organoleptic and sensory properties, some of its bioactive constituents and some of its beneficial effects on human health. During the heat treatment that occurs when green coffee beans are roasted, numerous transformations take place that belong to the Maillard reaction network or non-enzymatic browning.
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