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EDTA enabled chelation for stability and sensory quality in iron enriched coffee.

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Title: EDTA enabled chelation for stability and sensory quality in iron enriched coffee.
Authors: Bevahalli Srinivasappa Y; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India. Electronic address: yashwanthbs.res@gmail.com., Biswal VL; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Rama Chaudhari S; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Jagannath Haware D; Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore 570 020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Kumar Yannam S; Department of Traditional Foods and Applied Nutrition, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India., Srinivas Murthy P; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India. Electronic address: pushpa.cftri@csir.res.in.
Source: Food chemistry [Food Chem] 2026 Sep 01; Vol. 522, pp. 149681. Date of Electronic Publication: 2026 Jun 15.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: EDTA enabled chelation for stability and sensory quality in iron enriched coffee.
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  Data: <searchLink fieldCode="AU" term="%22Bevahalli+Srinivasappa+Y%22">Bevahalli Srinivasappa Y</searchLink>; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India. Electronic address: yashwanthbs.res@gmail.com.<br /><searchLink fieldCode="AU" term="%22Biswal+VL%22">Biswal VL</searchLink>; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.<br /><searchLink fieldCode="AU" term="%22Rama+Chaudhari+S%22">Rama Chaudhari S</searchLink>; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.<br /><searchLink fieldCode="AU" term="%22Jagannath+Haware+D%22">Jagannath Haware D</searchLink>; Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore 570 020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.<br /><searchLink fieldCode="AU" term="%22Kumar+Yannam+S%22">Kumar Yannam S</searchLink>; Department of Traditional Foods and Applied Nutrition, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India.<br /><searchLink fieldCode="AU" term="%22Srinivas+Murthy+P%22">Srinivas Murthy P</searchLink>; Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India. Electronic address: pushpa.cftri@csir.res.in.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Sep 01; Vol. 522, pp. 149681. <i>Date of Electronic Publication: </i>2026 Jun 15.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.149681
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              Text: 2026 Sep 01
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