TRACKING THE PROCESSES OF MELANODIN FORMATION IN COFFEE

Article Bulgarian OPEN
Snezhana Ivanova;
(2017)
  • Publisher: University of agribusiness and rural development
  • Journal: Novo Znanie (issn: 1314-5703, eissn: 2367-4598)
  • Publisher copyright policies & self-archiving
  • Subject: Mailard reaction | melanoidin fraction | autoxidation | antioxidants | phenolic compounds | high molecular brown colored compounds | General Works | A

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 be... View more
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