Lipid classes and triacylglycerols in coffee samples from Brazil: Effects of coffee type and drying procedures

Food Research International

Volumn 34, Issue 2-3, 2001, Pages 111-115

  Jham, Gulab N ^a   Velikova, R ^b   Vidal Muller, Hélcio ^a   Nikolova Damyanova, B ^b   Cecon, Paulo Roberto ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b INSTITUTE OF ORGANIC CHEMISTRY   (Bulgaria)

Author keywords

Coffee; Drying; Fatty acids; Lipid classes; Triacylglycerols classes

Indexed keywords

BRAZIL; COFFEE; DISTEAROLINOLEIN; DRYING; FATTY ACID; HARVESTING; LIPID; STEARODILINOLEIN; STEAROOLEOLINOLEIN; TRIACYLGLYCEROL;

EID: 0035084391     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00137-X     Document Type: Article

References (11)

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4. Evolution de plusieurs caratéristiquers d'un café Arabica au cours d'un stockage expérimental effectué à 5 humidités relatives et 4 températures diffėrentes
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6. Quantitative thin-layer chromatography of triacylglycerols. Principles and application
7. Fatty acids in coffee
8. Relationship acid values of extracted fatty matter and age of green coffee bean