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Current Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder

Vinod, Kumar and Ravishankar, G. A. (2009) Current Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder. Food Reviews International, 25. pp. 175-197.

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Abstract

Caffeine is a bioactive compound present in coffee. The physiological effects of caffeine on human and animal models are well documented, and this has led the coffee industry to develop an artificially decaffeinated coffee based on solvent extraction process. An alternative to this approach would be to identify naturally occurring low caffeine lines, breeding for low caffeine coffee trait or to generate transgenic coffee with regulated caffeine pathway. This review is mainly focused on caffeine and its health effects; information on decaffeination processes; latest developments in the understanding of caffeine pathway and development of genetically engineered coffee with low caffeine.

Item Type: Article
Uncontrolled Keywords: Caffeine, coffea sp, decaffeination, health, N-methyl transferase
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Feb 2010 05:19
Last Modified: 25 Feb 2010 05:19
URI: http://ir.cftri.com/id/eprint/9328

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