Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Comp...
Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic a...
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Full title
Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds
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TN_cdi_doaj_primary_oai_doaj_org_article_94e20e857d2249b990b3e06dbf095820
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_94e20e857d2249b990b3e06dbf095820
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11020159
