Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 10, 2007, Pages 3967-3977

  Nunes, Fernando M ^a   Coimbra, Manuel A ^b  

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

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

CEL; Coffee infusions; Furosine; Maillard reaction; Melanoidins; Phenolic; Polysaccharides; Protein, CML; Roasting

Indexed keywords

ANION; CARBOHYDRATE; CHELATING AGENT; MELANOIDIN POLYMERS; PHENOL DERIVATIVE; POLYMER; UNCLASSIFIED DRUG;

CHEMISTRY; COFFEE; CONFERENCE PAPER; FRACTIONATION; GLYCATION; HEAT; ISOLATION AND PURIFICATION;

ANIONS; CARBOHYDRATES; CHELATING AGENTS; CHEMICAL FRACTIONATION; COFFEE; HEAT; MAILLARD REACTION; PHENOLS; POLYMERS;

EID: 34249878255     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063735h     Document Type: Conference Paper

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