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Yi-Fang Chu, Kang Hu, Thomas Hatzold, Richard M. Black and Don Chen Flaking process increases the NF-κB inhibition activity and melanoidin extractability of coffee Food Science & Nutrition 1

Article first published online: 26 DEC 2012 | DOI: 10.1002/fsn3.19

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Recent developments to improve the efficiency and extractability in coffee brewing have prompted the use of flaking technique in manufacturing roast and ground coffee products. Our study provides an initial insight into the effect of flaking in increasing melanoidin content in the extract, thus leading to elevated melanoidin-associated inhibition of NF-κB activation.

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