Coffee is one of the world’s most popular beverages, but it also has potential health concerns. One such issue is the production of foodborne toxicants such as acrylamide and furan during roasting process. Therefore it is worth to evaluate mitigation options for both contaminants in coffee by changing roasting parameters, including special procedures.
Click here for original story, New research sheds light on food borne toxicants in coffee
Source: Phys.org