Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

F. Bacchini, A. Dagostina, G. Boschin and A. Arnoldi

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S89

Abstract: Abstract: Espresso coffee is becoming more and more fashionable because it offers a great sensory satisfaction. The flavour, the taste and the opaque foam on the top are the fundamental properties for defining the acceptability and quality of an espresso cup. Roasting is extremely important in the development of these features: during this process green coffee beans of these features: during this process green coffee beans.

Date: 2004
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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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