A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees

• المؤلفون الرئيسيون: Setyaningsih, Widiastuti, Putro, Andika Wicaksono, Fathimah, Rohmah Nur, Kurnia, Kiki Adi, Darmawan, Noviyan, Yulianto, Brian, Jiwanti, Prastika Krisma, Carrera, Ceferino A., Palma, Miguel
• التنسيق: مقال PeerReviewed
• اللغة: English
• منشور في: Elsevier 2021
• الموضوعات: Food Sciences; Food Engineering
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/278917/1/Setyaningsih_TP.pdf; https://repository.ugm.ac.id/278917/; http://www.sciencedirect.com/science/journal/18785352; https://doi.org/10.1016/j.arabjc.2021.103660

The brewing properties of coffee products are defined by the chemical composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new analytical microwave-assisted extraction (MAE) method has been de...