Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee.

Zakaria, Nur Hadiyani; Whanmek, Kanyawee; Thangsiri, Sirinapa; Chathiran, Wimonphan; Srichamnong, Warangkana; Suttisansanee, Uthaiwan; Santivarangkna, Chalat

Zakaria, Nur Hadiyani; Whanmek, Kanyawee; Thangsiri, Sirinapa; Chathiran, Wimonphan; Srichamnong, Warangkana; Suttisansanee, Uthaiwan; Santivarangkna, Chalat.

Afiliación

Zakaria NH; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Whanmek K; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Thangsiri S; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Chathiran W; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Srichamnong W; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Suttisansanee U; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.
Santivarangkna C; Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand.

Foods ; 12(12)2023 Jun 19.

Article en En | MEDLINE | ID: mdl-37372624

Palabras clave

antioxidant activity; caffeine content; cold extraction; organic acid; response surface methodology

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Tailandia Pais de publicación: Suiza

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