Coffee adulterant quantification by derivative thermogravimetry and chemometrics analysis
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10973-021-11016-6.pdf
Reference33 articles.
1. Brazilian Industries of Coffee Association - ABIC. http://www.abic.com.br/publique/cgi/cgilua.exe/sys/start.htm?sid=38. Accessed May 2019.
2. Reis N, Franca AS, Oliveira LS. Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee. Food Sci Technol. 2013. https://doi.org/10.1016/j.lwt.2013.04.008.
3. Esquivel P, Jiménez VM. Functional properties of coffee and coffee by-products. Food Res Int. 2012. https://doi.org/10.1016/j.foodres.2011.05.028.
4. Ellis DI, et al. Point-and-shoot: rapid quantitative detection methods for on-site food fraud analysis – moving out of the laboratory and into the food supply chain. Anal Methods. 2015. https://doi.org/10.1039/c5ay02048d.
5. Souto UTCP, et al. Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA. Food Sci Technol. 2015. https://doi.org/10.1016/j.lwt.2015.04.003.
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