Suji Kang's scientific contributions

Publication (1)

Article
Four different kinds of coffee beans (CS, Colombia supremo; EY, Ethiopia yirgacheffee; IM, Indonesia mandheling; and IMM, India monsooned malabar) were roasted at 200 and 250°C for 10, 15, and 20 min. To determine the optimum roasting conditions, various components of the coffee beans such as pyrazines produced during the roasting, and their antiox...

Citations

... Some studies have reported that the radical reduction power is deceased as the roasting degree increases, suggesting that lightly roasted coffee beans are better antioxidants than intensely roasted beans [30]. For example, in a study by Nam and Kang, it has been reported that the FRAP of coffee beans decreased with increasing roasting time and temperature [49]. Song et al. have also reported that green beans and Medium light roasted coffee beans have lower IC50 of reducing power than the Medium and Medium-dark roasted coffee beans [39]. ...