Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 26, 2007, Pages 11027-11034

  Gniechwitz, Diana ^a   Brueckel, Birgit ^a   Reichardt, Nicole ^b   Blaut, Michael ^b   Steinhart, Hans ^a   Bunzel, Mirko ^c  

^a UNIVERSITY OF HAMBURG   (Germany)

^b GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

^c UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Arabinogalactans; Coffee brews; Coffee preparation; Coffee type; Degree of roast; Dietary fiber; Galactomannans; Grinding; Melanoidins; Methylation analysis

Indexed keywords

ARTICLE; CHEMISTRY; CLASSIFICATION; COFFEE; COMPARATIVE STUDY; DIETARY FIBER; FOOD HANDLING; HEAT; METHODOLOGY; PLANT SEED;

COFFEA; COFFEE; DIETARY FIBER; FOOD HANDLING; HEAT; SEEDS;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 38049013728     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072389g     Document Type: Article

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