In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour-Reference-Cited by-同舟云学术

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In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour

Published:2016-10 Issue: Volume:208 Page:103-110
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Santos João Rodrigo,Viegas Olga,Páscoa Ricardo N.M.J.,Ferreira Isabel M.P.L.V.O.,Rangel António O.S.S.,Lopes João Almeida

Funder

FCT

LAQV

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree;Alessandrini;Analytica Chimica Acta,2008

2. Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria;Almeida;Journal of Agricultural and Food Chemistry,2006

3. Occurrence of furan in coffee from Spanish market: Contribution of brewing and roasting;Altaki;Food Chemistry,2011

4. An impression of coffee carbohydrates;Arya;Critical Reviews in Food Science and Nutrition,2007

5. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview;Barbin;Food Research International,2014

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