Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy-Reference-Cited by-同舟云学术

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Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy

Published:2013-03 Issue:2 Volume:50 Page:715-722
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Reis Nádia,Franca Adriana S.,Oliveira Leandro S.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Detection of frauds in ground coffee with scanning electronic microscopy;Amboni;Ciência e Tecnologia de Alimentos,1999

2. Approaches to adulteration detection in instant coffees using infrared spectroscopy and chemometrics;Briandet;Journal of the Science of Food and Agriculture,1996

3. Discrimination between immature and mature green coffees by attenuated total reflectance and diffuse reflectance Fourier transform infrared spectroscopy;Craig;Journal of Food Science,2011

4. Evaluation of the potential of FTIR and chemometrics for separation between defective and non-defective coffees;Craig;Food Chemistry,2012

5. Discrimination between defective and non-defective roasted coffees by Diffuse Reflectance Infrared Fourier Transform Spectroscopy;Craig;LWT - Food Science and Technology,2012

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