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Caffeine in coffee: its removal. Why and how?

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2190/
CRC-05-99
 
Title Caffeine in coffee: its removal. Why and how?
 
Creator Ramalakshmi, K.
Raghavan, B.
 
Subject 04 Coffee
 
Description The popularity of coffee as a beverage is ever increasing despite the fact that there are reports antagonized to its consumption. Of the several factors cited, the alkaloid caffeine present in coffee can cause addiction and stimulate the central nervous system. It has an effect on the cardiovascular system with a slight increase in blood pressure and heart output. It undergoes biotransformation in the human body to form methylated derivatives of uric acid. In recent times, much effort has gone into the research on the removal of caffeine in coffee, resulting in a specialty product called decaffeinated coffee. Decaffeination methods mainly employ organic solvents or water or supercritical carbon dioxide. These methods with their attendant advantages and disadvantages are reviewed in this article.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2190/1/Critical_Reviews_in_Food_Science_and_Nutrition%2C_39%285%29_441%E2%80%93456_%281999%29.pdf
Ramalakshmi, K. and Raghavan, B. (1999) Caffeine in coffee: its removal. Why and how? Critical reviews in food science and nutrition, 39 (5). pp. 441-56. ISSN 1040-8398