Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Philippe Montavon"'
Publikováno v:
Analytical Biochemistry. 360:207-215
Oxidative metabolism in coffee cherries during maturation appears to be regulated by the timely expression of redox enzymes such as catalase (CAT), peroxidase (POD), and polyphenoloxidase (PPO). Among these enzymes, CAT is suspected to contribute sig
Autor:
Karlheinz Bortlik, Philippe Montavon
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:3590-3594
Oxidation reactions in coffee involve redox-sensitive polyphenols and appear to control the fragmentation of coffee storage proteins both in solution and during roasting. Coffee-specific nitrogenous flavor precursors may derive from this process. Acc
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2335-2343
To reveal its flavor, coffee has to be roasted. In fact, the green coffee bean contains all ingredients necessary for the later development of coffee flavor. It is now widely accepted that free amino acids and peptides are required for the generation
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2328-2334
Coffee flavor is the product of a complex chain of chemical transformations. The green bean has only a faint odor that is not at all reminiscent of coffee aroma. It contains, however, all of the necessary precursors to generate the unmistakable coffe
Publikováno v:
Analytical Biochemistry. 176:48-56
A sensitive and convenient method for the quantitative measurement of human alcohol dehydrogenase (ADH) isozymes based on enzyme-linked immunosorbent assay has been devised. The procedure was optimized with respect to antigen coating density, antiser