Evaluation of the effect of roasting process on the energy transition and the crystalline structures ofArabica, Robusta, andLibericacoffee from Jambi Indonesia-Reference-Cited by-同舟云学术

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Evaluation of the effect of roasting process on the energy transition and the crystalline structures ofArabica, Robusta, andLibericacoffee from Jambi Indonesia

Published:2018-04 Issue: Volume:345 Page:012021
ISSN:1757-8981
Container-title:IOP Conference Series: Materials Science and Engineering
language:
Short-container-title:IOP Conf. Ser.: Mater. Sci. Eng.

Author:

Perdana B M,Manihuruk R,Ashyar R,Heriyanti ,Sutrisno

Publisher

IOP Publishing

Subject

General Medicine

Link

http://stacks.iop.org/1757-899X/345/i=1/a=012021/pdf

Reference21 articles.

1. Insights into the physicochemical properties of coffee oil

2. Phenolic compounds in coffee

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of the physical stability of cold brew coffee in retorted beverages;Journal of Food Composition and Analysis;2024-07

2. Green synthesis by extraction of caffeine for cosmeceutical application: A review;Journal of Molecular Structure;2024-06

3. Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays;Heliyon;2022-11

4. Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process;Food Chemistry;2022-09

5. Evaluation of Techniques for Intensifying the Process of the Alcoholic Extraction of Coffee Ground Oil Using Ultrasound and a Pressurized Solvent;Foods;2022-02-17

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