Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions-Reference-Cited by-同舟云学术

Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions

Published:2023-02-15 Issue:5 Volume:249 Page:1287-1301
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Carcea Marina,Danesi Ilaria,De Gara Laura,Diretto Gianfranco,Fanali Chiara,Raffo Antonio,Sinesio Fiorella,Della Posta Susanna,Frusciante Sarah,Moneta Elisabetta,Narducci Valentina,Peparaio Marina,Saggia Civitelli Eleonora,Turfani Valeria

Funder

Regione Lazio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04213-0.pdf

Reference48 articles.

1. Morris J (2010) Making Italian Espresso, making Espresso Italian. Food Hist 8:155–183. https://doi.org/10.1484/J.FOOD.1.102222

2. Consortium for the Safeguard of Traditional Italian Espresso Coffee (2023) Retrieved from https://www.espressoitalianotradizionale.it/. Accessed 20 Jan 2023

3. Morris J (2013) Why espresso? Explaining changes in European coffee preferences from a production of culture perspective. Europ Rev Hist 20:881–901. https://doi.org/10.1080/13507486.2013.833717

4. Anisa A, Solomon WK, Solomon A (2017) Optimization of roasting time and temperature for brewed hararghe coffee (Coffea arabica L.) using central composite design. Int Food Res J 24(6):2285–2294

5. Kučera L, Papoušek R, Kurka O, Barták P, Bednář P (2016) Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans. Food Chem 199:727–735. https://doi.org/10.1016/j.foodchem.2015.12.080

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