Role of hydroxycinnamates in coffee melanoidin formation

Phytochemistry Reviews

Volumn 9, Issue 1, 2010, Pages 171-185

  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

Chlorogenic acid; Coffee; Melanoidins; Polysaccharides; Roasting

Indexed keywords

ARABINOSE; CAFFEIC ACID; CHLOROGENIC ACID; COUMARIC ACID; MELANOIDINE; PHENOL DERIVATIVE; POLYMER; UNCLASSIFIED DRUG;

AFFINITY CHROMATOGRAPHY; ANION EXCHANGE CHROMATOGRAPHY; BINDING SITE; BIODEGRADATION; BREWING; CARBOHYDRATE ANALYSIS; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; COFFEE; CONCENTRATION (PARAMETERS); COVALENT BOND; DECARBOXYLATION; DIAFILTRATION; FOOD PROCESSING; FRACTIONATION; GLYCATION; HYDROPHOBICITY; OXIDATION; POLYMERIZATION; PRIORITY JOURNAL; REVIEW; SEPARATION TECHNIQUE; STRUCTURE ANALYSIS; ULTRAFILTRATION;

EID: 77949918254     PISSN: 15687767     EISSN: 1572980X     Source Type: Journal    
DOI: 10.1007/s11101-009-9151-7     Document Type: Review

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