Art

J-GLOBAL ID：201902287563814326   Reference number：19A1056968

Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans

臨界焙焼レベルは,ロブスタコーヒー豆の生物活性含有量と抗酸化活性を決定する【JST・京大機械翻訳】

Author (8)： Herawati Dian (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Herawati Dian (Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Giriwono Puspo Edi (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Giriwono Puspo Edi (Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Dewi Fitriya Nur Annisa (Primate Research Center, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Kashiwagi Takehiro (Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, Monobe, Nankoku, Kochi, Japan) ,  Andarwulan Nuri (Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), Bogor, Indonesia) ,  Andarwulan Nuri (Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Bogor, Indonesia)
Material： Food Science and Biotechnology
Volume： 28  Issue： 1  Page： 7-14  Publication year： 2019 
JST Material Number： W4372A  ISSN： 1226-7708  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Abstract/Point： Indonesian Lampung Robusta cof...

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Thesaurus term： *biological activity ,  *Coffee ,  melanoidin ,  *criticality ,  medium ,  fermented food production ,  Republic of Indonesia ,  *coffee bean ,  water activity ,  phenolic compound ,  crack ,  Physico-chemical property ,  *antioxidant activity ,  *Coffea canephora ,  lactam ,  central nervous system stimulant ,  urea compound

Author keywords (5)： Roasted coffee ,  Roasting ,  Water activity ,  Bioactive compounds ,  Antioxidant activity

JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Caffeine

Terms in the title (7)： 臨界 ,  焙焼 ,  ロブスタコーヒー ,  豆 ,  生物活性 ,  含有量 ,  抗酸化活性