Effect of heat treatment on the content of individual phospholipids in coffee beans

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3846-3850

  Zhou, Li ^a   Khalil, Ali ^a   Bindler, Françoise ^a   Zhao, Minjie ^a   Marcic, Christophe ^a   Ennahar, Saïd ^a   Marchioni, Eric ^a  

^a INSTITUT DE RECHERCHES SUBATOMIQUES   (France)

Author keywords

Coffee; Heat treatment; HPLC ELSD; Phosphatidylcholine; Phosphatidylinositol; Phospholipids; Roasting

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; COFFEE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; PHOSPHOLIPIDS; THERMODYNAMIC STABILITY;

EFFECT OF HEAT TREATMENTS; EVAPORATIVE LIGHT SCATTERING DETECTORS; HPLC-ELSD; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLINOSITOL; ROASTED COFFEE; ROASTING; THERMO SENSITIVE;

HEAT TREATMENT;

PHOSPHATIDYLCHOLINE; PHOSPHATIDYLINOSITOL;

ARTICLE; BEAN; CHEMICAL ANALYSIS; COFFEE; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT SCATTERING; NONHUMAN; TEMPERATURE; THERMOSTABILITY;

COFFEE; HEAT TREATMENT; HPLC-ELSD; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLINOSITOL; PHOSPHOLIPIDS; ROASTING;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; COOKING; HOT TEMPERATURE; PHOSPHOLIPIDS; SEEDS;

EID: 84884645487     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.056     Document Type: Article

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