Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans

European Food Research and Technology

Volumn 236, Issue 5, 2013, Pages 753-758

  Rendón, Mery Y ^a   Gratão, Priscila L ^b   Salva, Terezinha J G ^c   Azevedo, Ricardo A ^d   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c INSTITUTO AGRONÔMICO   (Brazil)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antioxidant enzymes; Coffea arabica; Coffee drying; Hydrogen peroxide; Reactive oxygen species

Indexed keywords

ANTIOXIDANTS; DRYING; ENZYME ACTIVITY; HYDROGEN PEROXIDE; OXIDATION; PEROXIDES; REACTIVE OXYGEN SPECIES;

ANTIOXIDANT ENZYME; ANTIOXIDANT ENZYME ACTIVITY; ANTIOXIDANT MECHANISMS; COFFEA ARABICA; DIFFERENTIAL RESPONSE; ENZYMATIC ACTIVITIES; GLUTATHIONE REDUCTASE; SUPEROXIDE DISMUTASES;

COFFEE;

COFFEA ARABICA;

EID: 84876440856     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1933-x     Document Type: Article

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