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A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast

  • Published:2001-02 Issue:3 Volume:47 Page:241-246
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Dutra E.R,Oliveira L.S,Franca A.S,Ferraz V.P,Afonso R.J.C.F

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. ASAE Standards. (1992). American Society of Agricultural Engineers (29th Ed.). MI: St. Joseph

2. Coffee technology (vol. 2);Clarke,1987

3. Importance of non-volatile compounds to the flavor of coffee;Feldman;Journal of Agricultural and Food Chemistry,1969

4. Coffee, cocoa, and tea;Flament;Food Reviews International,1989

5. Gianturco, M.A. (1967). Coffee flavor. In: The Proceedings of the Symposium on foods: the chemistry and physiology of flavors. AVI Publishing

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