Characterization of Galactomannan Derivatives in Roasted Coffee Beverages (Q58494419)

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20 January 2020

title

Characterization of galactomannan derivatives in roasted coffee beverages (English)

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Maria Rosario M Domingues

20 January 2020

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Ana Reis

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Maria Rosario M Domingues

object named as

M. Rosário M. Domingues

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Manuel A. Coimbra

object named as

Manuel A. Coimbra

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author name string

Fernando M. Nunes

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language of work or name

English

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publication date

1 May 2006

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Journal of Agricultural and Food Chemistry

20 January 2020

published in

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volume

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issue

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page(s)

3428-3439

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Arabinosyl and glucosyl residues as structural features of acetylated galactomannans from green and roasted coffee infusions

20 January 2020

cites work

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Structure of the oligomers obtained by enzymatic hydrolysis of the glucomannan produced by the plant Amorphophallus konjac

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Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee

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Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans

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Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast

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Structural differentiation of uronosyl substitution patterns in acidic heteroxylans by electrospray tandem mass spectrometry

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Tracing glycoprotein structures: electrospray ionization tandem mass spectrometric analysis of sugar-peptide adducts

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News on the Maillard reaction of oligomeric carbohydrates: a survey

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The reaction of hyaluronic acid and its monomers, glucuronic acid and N-acetylglucosamine, with reactive oxygen species

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Structural characterisation of underivatised olive pulp xylo-oligosaccharides by mass spectrometry using matrix-assisted laser desorption/ionisation and electrospray ionisation.

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Degradation of oligosaccharides in nonenzymatic browning by formation of alpha-dicarbonyl compounds via a "peeling off" mechanism

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Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast.

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9 September 2024

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Origin and significance of the production of carbon dioxide during the ozonization of 13C-labeled D-glucose at different pH values

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Intact carbohydrate structures as part of the melanoidin skeleton

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Identifiers

DOI

10.1021/JF052971+

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20 January 2020

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