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Annals of Botany 2008 102(2):v; doi:10.1093/aob/mcn123
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© The Author 2008. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oxfordjournals.org

John Bryant takes a closer look at some of this month's Original Articles

J. A. Bryant, Professor

University of Exeter, UK
E-mail j.a.bryant@exeter.ac.uk

The first 10% of the full text of this article appears below.

Carbs in the coffee cup


Figure 1
If I were asked to name the compounds that affect coffee flavour, polysaccharides would probably not feature in my list. However, this omission would be a mistake because in coffee (Coffea sp.), polysaccharides are laid down as nutrient reserves in the grain. Thus, as pointed out by Pré et al. at Tours, France (pp. 207–220) 25 % of the dry weight of a mature coffee bean consists of galactomannans, polysaccharides with a backbone of mannose units and side groups of single galactose units. They exist in the seed mainly as thickening material in the endosperm cell walls. They are important because of their own solubility profiles (which are affected by the degree to which the mannan backbone is modified by addition of galactose . . . [Full Text of this Article]

Glucan goes down as rice reaches up

Promoting the hop's bitter harvest

Shocking treatment goes against the grain


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Related articles in Ann Bot:

Characterization and Expression Analysis of Genes Directing Galactomannan Synthesis in Coffee
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Ann Bot 2008 102: 207-220. [Abstract] [Full Text]  

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