Evaluation of the effect of roasting on the structure of coffee galactomannans using model oligosaccharides

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 10078-10087

  Moreira, Ana S P ^a   Coimbra, Manuel A ^a   Nunes, Fernando M ^b   Simões, Joana ^a   Domingues, M Rosário M ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

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

Author keywords

coffee; dry thermal processing; electrospray ionization; MALDI; manno oligosaccharides; mass spectrometry; polysaccharides

Indexed keywords

AIR ATMOSPHERE; DEGREE OF POLYMERIZATION; DERIVATIZATIONS; ELECTROSPRAYS; GALACTOMANNANS; GLUCOSE RESIDUES; ISOMERIZATION REACTION; MALDI; MALDI-MS; MANNO-OLIGOSACCHARIDES; METHYLATION ANALYSIS; REACTION PATHWAYS; REDUCING ENDS; ROASTING PROCESS; ROOM TEMPERATURE; STRUCTURAL CHANGE; TRANSGLYCOSYLATION;

ALKYLATION; COFFEE; DEUTERIUM; ELECTROSPRAY IONIZATION; GLUCOSE; ISOMERIZATION; MASS SPECTROMETRY; METHYLATION; POLYSACCHARIDES; RAPID THERMAL ANNEALING;

OLIGOSACCHARIDES;

GALACTOMANNAN; MANNAN; OLIGOSACCHARIDE;

ARTICLE; CHEMISTRY; COFFEE; DRUG STABILITY; HEAT; MASS SPECTROMETRY; PLANT SEED;

COFFEA; DRUG STABILITY; HOT TEMPERATURE; MANNANS; MASS SPECTROMETRY; OLIGOSACCHARIDES; SEEDS;

EID: 80053094470     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2021072     Document Type: Article

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