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

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dc.contributor.authorMahmoud, Alafeef Ahmad Kamal
dc.date.accessioned2022-06-16T02:27:36Z
dc.date.available2022-06-16T02:27:36Z
dc.date.issued2021-02
dc.description.abstractSelenium 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 coffee roasting under conventional and superheated steam roasting, to study the selenium uptake by green coffee beans, and to evaluate the antioxidant activities, physicochemical properties, and sensory properties of the coffee beans enriched with selenium (Se-coffee).en_US
dc.identifier.urihttp://hdl.handle.net/123456789/15411
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectEffect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffeeen_US
dc.subjectConventional And Superheated Steamen_US
dc.titleEffect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steamen_US
dc.typeThesisen_US
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