Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches-Reference-Cited by-同舟云学术

Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches

Published:2022-12-28 Issue:1 Volume:26 Page:231-258
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

de Carvalho Couto Cinthia¹^ORCID,Corrêa de Souza Coelho Caroline¹^ORCID,Moraes Oliveira Edna Maria²^ORCID,Casal Susana³^ORCID,Freitas-Silva Otniel²^ORCID

Affiliation:

1. Food and Nutrition Graduate Program, the Federal University of State of Rio de Janeiro, Rio de Janeiro, Brazil

2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

3. LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

CNPQ

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2158865

Reference102 articles.

1. High‐performance liquid chromatography with fluorescence detection fingerprints as chemical descriptors to authenticate the origin, variety and roasting degree of coffee by multivariate chemometric methods

2. Compostos bioativos e atividade antioxidante do café (Coffea arabica L.)

3. Assad, E. D.; Sano, E. E.; Cunha, S. A. R. D. Rodrigues, H. R.; Corrêa, T. B S. 2000. Brasília: Embrapa Café, 699–701.

4. Oliveira, G. Efeito de Diferentes Pontos de Torração E Tipos de Granulometria Na Concentração de Ocratoxina “A” Em Grãos de Café. 2012. Minas Gerais: Universidade Federal de Lavras.

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