publication . Article . 2017

TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

Snezhana Ivanova;
Open Access Bulgarian
  • Published: 01 Jun 2017 Journal: Novo Znanie (issn: 1314-5703, eissn: 2367-4598, Copyright policy)
  • Publisher: University of agribusiness and rural development
Abstract
Melanoidins are high molecular brown colored substances and products of sugar-amine reaction of Maillard. They are formed during roasting a green coffee beans under different thermal regimes of heat treatment. In the technological production of different types coffee beverages, the coffee powder is subjected to after-heat treatment. In these additional operations again become active processes of melanoidin formation and their changing their structures. This is changes of the Melanoidins have different effects on human health. It is therefore important to know their chemical structures and changes. Previous studies have shown that polysaccharides, proteins and ch...
Subjects
free text keywords: Mailard reaction, melanoidin fraction, autoxidation, antioxidants, phenolic compounds, high molecular brown colored compounds, General Works, A
Download from
Novo Znanie
Article . 2017
Any information missing or wrong?Report an Issue