Roasting-induced changes in arabinotriose, a model of coffee arabinogalactan side chains

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2291-2299

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

^a UNIVERSITY OF AVEIRO   (Portugal)

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

Author keywords

Arabinogalactans; Coffee roasting; Mass spectrometry; Oligosaccharides; Polysaccharides

Indexed keywords

ARABINOGALACTAN; ARABINOGALACTANS; CARBON-CARBON BOND; FOOD CONSTITUENTS; GLYCOLALDEHYDES; GLYCOLIC ACIDS; REDUCING ENDS; ROASTED COFFEE;

MASS SPECTROMETRY; POLYSACCHARIDES;

OLIGOSACCHARIDES;

2 HYDROXYPROPANEDIALDEHYDE; ACETIC ACID; ALDEHYDE; ARABINOGALACTAN; ARABINOSE; ARABINOTRIOSE; FORMALDEHYDE; FORMIC ACID; GLYCERALDEHYDE; GLYCOLALDEHYDE DEHYDROGENASE; GLYCOLIC ACID; GLYOXAL; LACTIC ACID; OLIGOSACCHARIDE; UNCLASSIFIED DRUG;

ARTICLE; COFFEE; COVALENT BOND; DEHYDRATION; DEPOLYMERIZATION; ELECTROSPRAY MASS SPECTROMETRY; HEATING; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; OXIDATION; ROASTING;

ARABINOSE; COFFEA; COFFEE; COOKING; GALACTANS; HOT TEMPERATURE; MODELS, CHEMICAL; MOLECULAR STRUCTURE;

EID: 84875175128     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.130     Document Type: Article

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