Characterization of galactomannan derivatives in roasted coffee beverages

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 9, 2006, Pages 3428-3439

  Nunes, Fernando M ^a   Reis, Ana ^b   Domingues, M Rosário M ^b   Coimbra, Manuel A ^b  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

2 ketogluconic acid; Arabinonic acid; Caramelization; Coffee; ESI MS MS; Galactomannans; Maillard reaction; Mannonic acid; Melanoidins; Roasting

Indexed keywords

GALACTOMANNAN; MANNAN; OLIGOSACCHARIDE;

ARTICLE; CHEMISTRY; COFFEE; ELECTROSPRAY MASS SPECTROMETRY; FOOD HANDLING; GAS CHROMATOGRAPHY; GLYCATION; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; MOLECULAR WEIGHT;

CHROMATOGRAPHY, GAS; COFFEA; COFFEE; FOOD HANDLING; HEAT; MAILLARD REACTION; MANNANS; MOLECULAR WEIGHT; OLIGOSACCHARIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 33744470404     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052971+     Document Type: Article

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