Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Véronique Trovato"'
Publikováno v:
Food Chemistry. 81:103-112
Polysaccharides were isolated from cocoa shells and characterised by compositional and linkage analysis. The polysaccharide types were diverse and included pectic polysaccharides (∼45%) which were made up of a heterogeneous mixture of rhamnogalactu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64f842efd2c84fdfdbeb6fcca81a5586
https://doi.org/10.1016/s0308-8146(02)00385-0
https://doi.org/10.1016/s0308-8146(02)00385-0
Publikováno v:
Food Chemistry. 80:511-516
Roasting induced change to carbohydrates and cell wall polysaccharides was investigated in three varieties of cocoa beans. The concentrations of glucose and fructose decreased after roasting but levels of the non-reducing sugars, sucrose, raffinose,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10047b83b162bef5a68aaf95611552c4
https://doi.org/10.1016/s0308-8146(02)00320-5
https://doi.org/10.1016/s0308-8146(02)00320-5
Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans
Publikováno v:
Carbohydrate research. 337(5)
The degree and nature of polysaccharide degradation at different roasting levels was determined for three Arabica (Coffea arabica) bean varieties. Between 12 and 40% of the bean polysaccharides were degraded depending on the roasting conditions. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cbad1b8e09cd59bdd0b4b676da0bb06
https://pubmed.ncbi.nlm.nih.gov/11861016
https://pubmed.ncbi.nlm.nih.gov/11861016