Insight into the mechanism of coffee melanoidin formation using modified "in Bean" models

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8710-8719

  Nunes, Fernando M ^a   Cruz, Ana C S ^a   Coimbra, Manuel A ^b  

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

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

coffee; infusion; melanoidins; sucrose; type II arabinogalactan proteins

Indexed keywords

BROWN COLOR; BROWNING INDEX; CELL WALLS; CHEMICAL CHARACTERISTIC; EXTRACTABLE COMPONENTS; GALACTOMANNANS; GREEN COFFEE; GREEN COFFEE BEANS; HIGH MOLECULAR WEIGHT; HOT WATER; MELANOIDINS; NEW PARAMETERS; TYPE II;

CARBOHYDRATES; COFFEE; COLOR; DRUG INFUSION; MATERIALS; PROTEINS; SUGAR (SUCROSE); WATER;

POSITIVE IONS;

ARABINOGALACTAN PROTEINS; CAFFEINE; CHLOROGENIC ACID; GALACTOMANNAN; MANNAN; MELANOIDIN POLYMERS; MUCOPROTEIN; POLYMER; POLYSACCHARIDE; SUCROSE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COFFEE; HEAT; MOLECULAR WEIGHT; PLANT SEED;

CAFFEINE; CHLOROGENIC ACID; COFFEA; HOT TEMPERATURE; MANNANS; MOLECULAR WEIGHT; MUCOPROTEINS; PLANT PROTEINS; POLYMERS; POLYSACCHARIDES; SEEDS; SUCROSE;

EID: 84865849286     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301527e     Document Type: Article

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