Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system

Food Chemistry

Volumn 185, Issue , 2015, Pages 135-144

  Moreira, Ana S P ^a   Coimbra, Manuel A ^a   Nunes, Fernando M ^b   Passos, Cláudia P ^a   Santos, Sónia A O ^c   Silvestre, Armando J D ^c   Silva, André M N ^d   Rangel, Maria ^d   Domingues, M Rosário M ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

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

^c UNIVERSITY OF AVEIRO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Arabinogalactans; Caffeoylquinic acid; Mass spectrometry; Polysaccharides; Roasting; Transglycosylation

Indexed keywords

CHAINS; CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; ISOMERS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PLANTS (BOTANY); POLYSACCHARIDES; SPECTROMETRY;

ARABINOGALACTAN; ARABINOGALACTANS; CAFFEOYLQUINIC ACIDS; CHLOROGENIC ACIDS; ELECTROSPRAY IONIZATION MASS SPECTROMETRY; GREEN COFFEE BEANS; ROASTING; TRANSGLYCOSYLATION;

ELECTRODEPOSITION;

ARABINOGALACTAN; ARABINOSE; CHLOROGENIC ACID; MELANOIDIN DERIVATIVE; POLYMER; UNCLASSIFIED DRUG; 5'-O-CAFFEOYLQUINIC ACID; COFFEE; GALACTAN; MELANOIDIN POLYMERS; PENTOSE; QUINIC ACID;

ARTICLE; CARBOHYDRATE ANALYSIS; COFFEE; DEPOLYMERIZATION; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD COMPOSITION; ISOMER; LIQUID CHROMATOGRAPHY; POLYMERIZATION; TANDEM MASS SPECTROMETRY; THERMOSTABILITY; ANALOGS AND DERIVATIVES; CHEMISTRY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ARABINOSE; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; FOOD HANDLING; GALACTANS; HOT TEMPERATURE; PENTOSES; POLYMERS; QUINIC ACID; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84926681204     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.086     Document Type: Article

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