Journal ArticleDOI
Microbial and enzymatic methods for the removal of caffeine
TLDR
Development of a process involving an enzymatic (specific) degradation of caffeine to non-toxic compound is necessary to solve the problems of chemical extraction of caffeine in food products as well as treating the caffeine containing waste products.About:
This article is published in Enzyme and Microbial Technology.The article was published on 2005-07-01. It has received 127 citations till now. The article focuses on the topics: Decaffeination & Caffeine.read more
Citations
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The Bioactive Compounds Formation of “Kintamani” Arabica Coffee Bean during Dry Fermentation
TL;DR: In this article, the authors evaluated and determined of the temperature and fermentation time on the formation of bioactive compounds of Kintamani arabica coffee bean S 795 cultivar.
Journal ArticleDOI
Caffeine Synthesis and Its Mechanism and Application by Microbial Degradation, A Review
TL;DR: Caffeine is a metabolite derived from purine nucleotides, typically accounting for 2-5% of the dry weight of tea and 1-2% of coffee as discussed by the authors , and the main synthesis pathway is a four-step sequence consisting of three methylation reactions and one nucleosidase reaction using xanthine as a precursor.
References
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Book
Introduction to ecological biochemistry
TL;DR: The Plant and Its Biochemical Adaptation to the Environment, and Higher Plant-Lower Plant Interactions: Phytoalexins and Phytotoxins.
Journal ArticleDOI
Introduction to Ecological Biochemistry.
TL;DR: The Co-Evolutionary Arms Race: Plant Defence and Animal Response as mentioned in this paper The Plant and its Biochemical Adaptation to the Environment The plant and its biochemical adaptation to the environment.
Book
Encyclopedia of Chemical Processing and Design
TL;DR: In this paper, the authors present a Microactivity Test for Fluid Catalytic Cracking Catalyst Performance (MCTC) for measuring the effect of catalytic cracking on the performance of flow-sensitive fluid systems.
Journal ArticleDOI
Degradation of purines and pyrimidines by microorganisms.
TL;DR: This article corrects the article on p. 403 in vol.
Journal ArticleDOI
Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves
TL;DR: In this article, a microwave-assisted extraction (MAE) method is presented for the extraction of tea polyphenols (TP) and tea caffeine from green tea leaves, and different solvents for the MAE procedure were investigated to optimize the extraction.