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- Boschin, G., et al. Show all 4 Authors
- Journal of agricultural and food chemistry 2004 v.52 no.23 pp. 7118-7125
- coffee (beverage); foaming capacity; foaming properties; polysaccharides; color; antioxidant activity; flavor; odors; Coffea arabica
- ... The target of the present work was the chemical, technological, and sensorial characterization of the brown polymers (foaming fractions) of freshly prepared espresso coffee. The total foaming fraction (TFF) was precipitated with ammonium sulfate from the defatted freshly prepared beverage and then subfractionated by adding 2-propanol/water to give an insoluble fraction (foaming fraction A, FFA) an ...