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Studies on tannin-like constituents in coffee.
Natarajan, C. P. and Iyengar, J. R. and Bhatia, D. S. (1957) Studies on tannin-like constituents in coffee. Journal of Scientific and Industrial Research, 16C. pp. 42-44.
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The Journal of Scientific & Industrial Research, 1957, Vol. 16C, No. 2. pp. 42-44.pdf - Published Version Restricted to Registered users only Download (103kB) |
Abstract
The chlorogenic acid content of Indian coffee (Arabica and Robusto varieties) has been determined. A method based on lead acetate precipitation and titration with permanganate has been found satisfactory for the determination of polyphenolic constituents in coffee. The effects of roasting and storage on the polyphenollc constituents in coffee have been studied.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tannin-like constituents, coffee |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Dec 2014 10:41 |
| Last Modified: | 01 Dec 2014 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/5705 |
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