Essai de détermination de la couleur verte du café en systeme modele
Previous work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whitening
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París (Francia)
1988
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| Subjects: | COFFEA, COLOR, PIGMENTOS, ACIDO CLOROGENICO, AMINOACIDOS, LUZ, OXIGENO, TEMPERATURA, PH, OXIDORREDUCTASAS, |
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KOHA-OAI-BVE:814582020-02-03T21:48:47ZEssai de détermination de la couleur verte du café en systeme modele 74971 Guyot, B. 124648 Tobar, M. 129457 Vincent, J.C. 3180 Association Scientifique Internationale du Café, París (Francia) 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987 París (Francia)1988Previous work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whiteningPrevious work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whiteningCOFFEACOLORPIGMENTOSACIDO CLOROGENICOAMINOACIDOSLUZOXIGENOTEMPERATURAPHOXIDORREDUCTASAS |
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biblioteca |
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| topic |
COFFEA COLOR PIGMENTOS ACIDO CLOROGENICO AMINOACIDOS LUZ OXIGENO TEMPERATURA PH OXIDORREDUCTASAS COFFEA COLOR PIGMENTOS ACIDO CLOROGENICO AMINOACIDOS LUZ OXIGENO TEMPERATURA PH OXIDORREDUCTASAS |
| spellingShingle |
COFFEA COLOR PIGMENTOS ACIDO CLOROGENICO AMINOACIDOS LUZ OXIGENO TEMPERATURA PH OXIDORREDUCTASAS COFFEA COLOR PIGMENTOS ACIDO CLOROGENICO AMINOACIDOS LUZ OXIGENO TEMPERATURA PH OXIDORREDUCTASAS 74971 Guyot, B. 124648 Tobar, M. 129457 Vincent, J.C. 3180 Association Scientifique Internationale du Café, París (Francia) 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987 Essai de détermination de la couleur verte du café en systeme modele |
| description |
Previous work had shown that the green pigment responsible for the colour of coffee consisted to a great extent of amino acids and chlorogenic acids. On the basis of these results, we undertook study, in a model system, of the phenol acid amino acid reactions according to certain reaction parameters: effect of light, oxygen, temperature, pH and polyphenoloxidase. This study has made it possible to determine the formation of the pigments, specify their stability under operational conditions and, with regard to raw coffee treatment technology, foresee which stages of processing need to be controlled most closely (drying, storage) in order to improve quality and avoid economic losses due to whitening |
| format |
|
| topic_facet |
COFFEA COLOR PIGMENTOS ACIDO CLOROGENICO AMINOACIDOS LUZ OXIGENO TEMPERATURA PH OXIDORREDUCTASAS |
| author |
74971 Guyot, B. 124648 Tobar, M. 129457 Vincent, J.C. 3180 Association Scientifique Internationale du Café, París (Francia) 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987 |
| author_facet |
74971 Guyot, B. 124648 Tobar, M. 129457 Vincent, J.C. 3180 Association Scientifique Internationale du Café, París (Francia) 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987 |
| author_sort |
74971 Guyot, B. |
| title |
Essai de détermination de la couleur verte du café en systeme modele |
| title_short |
Essai de détermination de la couleur verte du café en systeme modele |
| title_full |
Essai de détermination de la couleur verte du café en systeme modele |
| title_fullStr |
Essai de détermination de la couleur verte du café en systeme modele |
| title_full_unstemmed |
Essai de détermination de la couleur verte du café en systeme modele |
| title_sort |
essai de détermination de la couleur verte du café en systeme modele |
| publisher |
París (Francia) |
| publishDate |
1988 |
| work_keys_str_mv |
AT 74971guyotb essaidedeterminationdelacouleurverteducafeensystememodele AT 124648tobarm essaidedeterminationdelacouleurverteducafeensystememodele AT 129457vincentjc essaidedeterminationdelacouleurverteducafeensystememodele AT 3180associationscientifiqueinternationaleducafeparisfrancia essaidedeterminationdelacouleurverteducafeensystememodele AT 3207712internationalscientificcolloquiumoncoffeemontrealcanada29jun3jul1987 essaidedeterminationdelacouleurverteducafeensystememodele |
| _version_ |
1756058873175736320 |