Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees-Reference-Cited by-同舟云学术

Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees

Published:2021-12 Issue: Volume:365 Page:130471
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pires Fabiana de Carvalho,Pereira Rosemary Gualberto Fonseca Alvarenga,Baqueta Michel Rocha,Valderrama Patrícia,Alves da Rocha Roney

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Associação Brasileira da Indústria de Café - ABIC. (2017). Tendências do mercado de café em 2017. https://www.abic.com.br/wp-content/uploads/2020/01/2017.pdf.

2. Agtron Inc. (2010). Coffee Roast Analyzer. Retrieved from http://www.agtron.net/pdf/Mbas2om.pdf. Accessed January 6, 2021.

3. Agtron, & Specialty Coffee Association of America - SCAA. (2010). Roast Color Classification System. (pp. 1-9).

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

5. ASTM. (2005). Annual book of ASTM standards, standard practices for infrared multivariate quantitative analysis. ASTM International.

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