Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-3936Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Rahn, Anja | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-08-23T08:09:42Z | - |
| dc.date.available | 2018-08-23T08:09:42Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.issn | 0308-8146 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/9471 | - |
| dc.description.abstract | This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05 µg/L furan, 263.91 µg/L 2-methylfuran, 13.15 µg/L 3-methylfuran and 8.44 µg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer’s dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2% on average once the coffee reached drinking temperature 55-60°C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Elsevier | de_CH |
| dc.relation.ispartof | Food Chemistry | de_CH |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0/ | de_CH |
| dc.subject | Coffee | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
| dc.identifier.doi | 10.21256/zhaw-3936 | - |
| dc.identifier.doi | 10.1016/j.foodchem.2018.08.078 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 522 | de_CH |
| zhaw.pages.start | 514 | de_CH |
| zhaw.publication.status | acceptedVersion | de_CH |
| zhaw.volume | 272 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| zhaw.webfeed | LM-Prozessentwicklung | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 1-s2.0-S0308814618314821-main.pdf | On-line publication | 839.23 kB | Adobe PDF |  View/Open |
| Yeretzian-Supplementary Information-24052018.pdf | Supplementary Information | 1.5 MB | Adobe PDF |  View/Open |
Show simple item record
Rahn, A., & Yeretzian, C. (2018). Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences. Food Chemistry, 272, 514–522. https://doi.org/10.21256/zhaw-3936
Rahn, A. and Yeretzian, C. (2018) ‘Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences’, Food Chemistry, 272, pp. 514–522. Available at: https://doi.org/10.21256/zhaw-3936.
A. Rahn and C. Yeretzian, “Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences,” Food Chemistry, vol. 272, pp. 514–522, 2018, doi: 10.21256/zhaw-3936.
RAHN, Anja und Chahan YERETZIAN, 2018. Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption : a comparison between brewing methods and drinking preferences. Food Chemistry. 2018. Bd. 272, S. 514–522. DOI 10.21256/zhaw-3936
Rahn, Anja, and Chahan Yeretzian. 2018. “Impact of Consumer Behavior on Furan and Furan-Derivative Exposure during Coffee Consumption : A Comparison between Brewing Methods and Drinking Preferences.” Food Chemistry 272: 514–22. https://doi.org/10.21256/zhaw-3936.
Rahn, Anja, and Chahan Yeretzian. “Impact of Consumer Behavior on Furan and Furan-Derivative Exposure during Coffee Consumption : A Comparison between Brewing Methods and Drinking Preferences.” Food Chemistry, vol. 272, 2018, pp. 514–22, https://doi.org/10.21256/zhaw-3936.
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