Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide
A coffee substitute derived from sweet lupins (Lupinus angustifolius L.) was investigated for the first time with regard to the impact of the roasting process on flavour formation, acrylamide generation, and amino acid behaviour. Roasting was carried out batchwise at temperatures between 98 °C to 22...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2590157525007667 |
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