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From coffee blend formulation until beverage production: Changes within fatty acids profile

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Figure

Fig 1. Example of a chromatogram of fatty acids from the coffee blend (C8:0 = Caprylic; C10:0 = Capric; C12:0 = Lauric; C13:0 = Tridecanoic; C14:0 = Myristic; C14:1 = Myristoleic; C15:0 = Pentadecanoic; C16:0 = Palmitic; C16:1 = Palmitoleic; C18:0 = Stearic; C18:1 = Oleic; C18:2 = Linoleic; C18:3 = Linolenic; C20:0 = Arachidic; C22:0 = Behenic; C20:1 = Gadoleic; C20:2 = Eicosadienoic).
Fig 3. Total fat and total fatty acids of the freeze-dried extract, after beverage production from the coffee blend, by the espresso machines Briel and DQOOL (using 15 and 19 bar pressure, respectively)
Fig 5. Relative abundance of saturated, monounsaturated and polyunsaturated fatty acids of the coffee blend, in each component and in the coffee beverages extracted with the expresso machines Briel and DQOOL (using 15 and 19 bar pressure).
Fig 6. Double bound index of fatty acids in the coffee blend, in each component and in coffee beverages extracted with the expresso machines Briel and DQOOL (using 15 and 19 bar pressure)

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