Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 8, 2011, Pages 865-871

  Bicho, Natalina Cavaco ^b   Leitão, Antanto Eduardo ^b   Ramalho, José Cochicho ^b   De Alvarenga, Nuno Bartolomeu ^c   Lidon, Fernando Cebola ^a  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b Inst Investigação Científica Tropical   (Portugal)

^c INSTITUTO POLITÉCNICO DE BEJA   (Portugal)

Author keywords

Arabica coffee; caffeine; chlorogenic acids; roasting intensity; Robusta coffee; trigonelline

Indexed keywords

1,3 DI O FERULOYLQUINIC ACID; 1,3-DI-O-FERULOYLQUINIC ACID; 5' O CAFFEOYLQUINIC ACID; 5'-O-CAFFEOYLQUINIC ACID; ALKALOID; CAFFEINE; CHLOROGENIC ACID; COUMARIC ACID; DRUG DERIVATIVE; PLANT EXTRACT; QUINIC ACID; TRIGONELLINE;

ARTICLE; CHEMISTRY; CLASSIFICATION; COFFEE; COOKING; HEAT; PH; PLANT SEED; SOLUBILITY; SPECIES DIFFERENCE;

ALKALOIDS; CAFFEINE; CHLOROGENIC ACID; COFFEA; COFFEE; COOKING; COUMARIC ACIDS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PLANT EXTRACTS; QUINIC ACID; SEEDS; SOLUBILITY; SPECIES SPECIFICITY;

EID: 82955193670     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.588594     Document Type: Article

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