Influence of the postharvest processing method on polysaccharides and coffee beverages
Version of Record online: 24 SEP 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2167–2175, October 2010
How to Cite
Tarzia, A., Dos Santos Scholz, M. B. and De Oliveira Petkowicz, C. L. (2010), Influence of the postharvest processing method on polysaccharides and coffee beverages. International Journal of Food Science & Technology, 45: 2167–2175. doi: 10.1111/j.1365-2621.2010.02388.x
- Issue online: 24 SEP 2010
- Version of Record online: 24 SEP 2010
- (Received 4 May 2010; Accepted in revised form 15 July 2010)
Figure S1. Flow chart showing the post-harvest processing of Coffea arabica cultivar IAPAR 59 samples.
Figure S2. Scheme for polysaccharide extraction from seeds of raw coffee cherries (unprocessed fruits) and from dry-, semi-dry- and wet-processed coffee seeds.
Figure S3. Monosaccharide compositions of fractions obtained by sequential extraction from seeds of unprocessed coffee fruits (C) and from dry- (DI), semi-dry- (DP) and wet-processed (W) coffee seeds (neutral sugars were determined by GLC, and uronic acids, UA, using a colorimetric method).
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Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.