Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > H
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Harmful compounds in coffee

Code: 9781838793869
Noël Durand, CIRAD, France; and Angélique Fontana, University of Montpellier, France

Chapter synopsis: In recent years, public health issues in the food industry have led to regulations concerning contaminants in foodstuffs, including coffee. Four main types of compound are known to contaminate coffee. First, pesticides come from agricultural treatments, transport and storage. Ochratoxin A is the main mycotoxin found in coffee and is linked to environmental conditions and post-harvest processing. Polycyclic aromatic hydrocarbon contamination can be of exogenous (during drying) or endogenous (during roasting) origin. Finally, acrylamide appears during roasting. This chapter discusses each of these compounds, reviewing our current state of knowledge, regulations for avoiding or dealing with contamination and effective ways of limiting contamination.

DOI: 10.19103/AS.2017.0022.16
£25.00
Table of contents 1 Introduction 2 Pesticide residues 3 Ochratoxin A 4 Polycyclic aromatic hydrocarbons 5 Acrylamide 6 Conclusion 7 References