Use of electron spin resonance for the determination of staling of roast coffee in polyethylene bag packs-Reference-Cited by-同舟云学术

Use of electron spin resonance for the determination of staling of roast coffee in polyethylene bag packs

Published:1990-07 Issue:1 Volume:191 Page:24-27
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Baesso Mauro Luciano,Silva Edson Corr?a,Vargas Helion,Cortez Jos� Guilherme,Pelzl Josef

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/BF01202360.pdf

Reference12 articles.

1. Clarks RJ (1986) Coffee. In: G. Charalambous (ed) Handbook of food and beverage stability. Academic Press, New York, pp 686?718

2. Reymond D (1982) Utilisation de crit�res analytiques pour d�finir la qualit� du caf� boisson. 10th Intern. Coll. Coffee Chem. Salvador. ASIC (Paris), p 159

3. Vitzthum OG, Werkhoff P (1978) Aroma analysis of coffee, tea and cocoa. In: G. Charalambous (ed) Analysis of food and beverages. Headspace techniques. Academic Press, New York, pp 115?133

4. Tressl R, Gr�newald KG, Kamperschoer H, Silwar R (1979) Verhalten einiger Aromastoffe w�hrend der Alterung von R�stkaffee. Chem Mikrobiol Technol Lebensm 6:52?57

5. Radtke-Granzer R, Piringer OG (1981) Zur Problematik der Qualit�ts-Beurteilung von R�stkaffee durch Spurenanalyse fl�chtiger Aromakomponenten. Dtsch Lebensm Rundsch 77:203?210

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