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Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted usin...

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Principais autores: Sha Cong, Wenjiang Dong, Jianping Zhao, Rongsuo Hu, Yuzhou Long, Xiaoxing Chi
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-03-01
Serier:Molecules
Fag:
green coffee beans
lipid oxidation
accelerated storage
shelf life prediction
Online adgang:https://www.mdpi.com/1420-3049/25/5/1157
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