Health risks? Coffee’s furan and acrylamide
Автор: Kaffeemacher
Загружено: 2019-01-20
Просмотров: 5215
Coffee’s furan and acrylamide content have gained media attention in recent months, throwing into question whether coffee drinkers are at risk. Kaffeemacher discusses this topic with Dr. Anja Rahn from the ZHAW’s Coffee Excellence Center. Dr. Rahn shares her ten years of experience and recent research in the subject with us.
To learn more about furan and furan-derivatives read Anjas Paper:
https://doi.org/10.1016/j.foodchem.20...
A comparison between brewing methods and drinking preferences.
Highlights
• Brewing method has a significant influence on furan and furan derivative exposure.
• Drinking temperature influences furan and furan derivative exposure.
• Cup choice affects cooling dynamics but not temperature dependent furan exposure.
Shall we drink coffee? Yes!
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