Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews-Reference-Cited by-同舟云学术

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Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

Published:2020-02 Issue: Volume:96 Page:45-60
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Cordoba Nancy,Fernandez-Alduenda Mario,Moreno Fabian L.,Ruiz Yolanda.

Funder

Nancy Cordoba acknowledges COLCIENCIAS for the doctoral scholarship

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference96 articles.

1. Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical-physical and sensorial properties;Albanese;Food Research International,2009

2. Influence of water pressure on the final quality of Arabica espresso coffee. Application of multivariate analysis;Andueza;Journal of Agricultural and Food Chemistry,2002

3. Influence of extraction temperature on the final quality of espresso coffee;Andueza;Journal of the Science of Food and Agriculture,2003

4. Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast;Andueza;Journal of Agricultural and Food Chemistry,2003

5. Influence of coffee/water ratio on the final quality of espresso coffee;Andueza;Journal of the Science of Food and Agriculture,2007

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