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Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees

机译：酿造饮料中紫嘌呤加仑的鉴定以及焙烧对咖啡中抗氧化活性和酚类化合物的影响

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作者
Liao, Yu-chen.;
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作者单位

Mississippi State University.;

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授予单位 Mississippi State University.;
学科
学位 Ph.D.
年度 2015
页码 111 p.
总页数 111
原文格式 PDF
正文语种 eng
中图分类
关键词
入库时间 2022-08-17 11:57:32

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1. Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew [J] . Daniel Perrone, Adriana Farah, Carmen M. Donangelo Journal of Agricultural and Food Chemistry . 2012,第17期

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2. Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans [J] . Mohammed Saeed Alkaltham, Mehmet Musa OEzcan, Nurhan Uslu, Journal of Food Processing and Preservation . 2020,第11期

机译：微波和烘箱焙烧方法对咖啡豆总酚，抗氧化活性，酚类化合物和脂肪酸组成的影响
3. Erratum To 'effect Of Roasting Degree,equivalent Thermal Effect And Coffee Type On The Radical Scavenging Activity Of Coffee Brews And Their Phenolic Fraction' [j.food Eng.90 (2009) 74-80] [J] . Giampiero Sacchetti, Carla Di Mattia, Paola Pittia, Journal of food engineering . 2009,第2期

机译：关于“焙烧程度，当量热效应和咖啡类型对咖啡冲泡及其酚类自由基清除能力的影响”勘误[j.food Eng.90（2009）74-80]
4. Quantitative Identification and Antioxidant Activity In Vitro of Phenolic Compounds from the Old Leaves of Toona sinensis [C] . Changjin Liu, Hongying Wan, Jie Zhang, International conference on applied biotechnology . 2014

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5. Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes [D] . Han, In Hwa 2005

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6. The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time [O] . Maciej Górecki, Ewelina Hallmann 2020

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7. On-line HPLC analysis of the antioxidant activity of phenolic compounds in brewed, paper-filtered coffee Análise por HPLC "on-line" da atividade antioxidante de compostos fenólicos em café preparado por infusão e filtrado em papel [O] . Angélique Stalmach, William Mullen, Chifumi Nagai, 2006

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Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees

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