SIS PUT | Usage of capillary isotachophoresis and antioxidant capacity measurement in analysis of changes in coffee properties after roasting, steaming and decaffeination

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Title

Usage of capillary isotachophoresis and antioxidant capacity measurement in analysis of changes in coffee properties after roasting, steaming and decaffeination

Authors

Magdalena Jeszka-Skowron (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Agnieszka Zgoła-Grześkowiak (WTCH) ^{[ 1 ][ 7.6 ][ P ]}

^{[ 1 ]} Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ P ]} employee

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2017

Published in

Food Analytical Methods

Journal year: 2017 | Journal volume: vol. 10 | Journal number: iss. 5

Article type

scientific article

Publication language

english

Keywords

EN

Capillary isotachophoresis
ABTS assay
DPPH assay
Coffee brew
Chelating activity
Folin-Ciocalteu assay

Pages (from - to)

1245 - 1251

DOI

10.1007/s12161-016-0679-z

Ministry points / journal

30

Ministry points / journal in years 2017-2021

30

Impact Factor

2,245

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