Effect of roasting on properties of the zinc-chelating substance in coffee brews

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2684-2689

  Wen, Xu ^a   Enokizo, Akiko ^a   Hattori, Harumi ^a   Kobayashi, Satiko ^a   Murata, Masatsune ^a   Homma, Seiichi ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Chelating activity; Coffee; Dissociation constant; Melanoidin; Reducing activity

Indexed keywords

ASCORBIC ACID; INDOPHENOL; MUREXIDE; ZINC;

ARTICLE; BREWING; CHELATION; COFFEE; MILK; MOLECULAR WEIGHT; QUANTUM YIELD;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; BENZOTHIAZOLES; CHELATING AGENTS; COFFEE; FLAVONOIDS; FOOD HANDLING; FREE RADICAL SCAVENGERS; HEAT; MILK; OXIDATION-REDUCTION; PHENOLS; SULFONIC ACIDS; ZINC;

EID: 16344364311     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048304i     Document Type: Article

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