The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew-Reference-Cited by-同舟云学术

The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew

Published:2013-12 Issue:3 Volume:141 Page:1956-1961
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Stelmach Ewelina,Pohl Pawel,Szymczycha-Madeja Anna

Funder

Polish Ministry of Science and Higher Education for the Faculty of Chemistry Wroclaw University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Chemical profiling to differentiate geographical growing origins of coffee;Anderson;Journal of Agricultural Food Chemistry,2002

2. On-line slurry formation and nebulization for inductively coupled plasma atomic emission spectrometry. Multi-element analysis of cocoa and coffee powder samples;Anthemidis;Journal of Analytical Atomic Spectrometry,2005

3. Concentration levels of metals in commercially available Ethiopian roasted coffee powders and their infusions;Ashu;Bulletin of the Chemical Society of Ethiopia,2011

4. Comparison of the effectiveness of fatty acids, chlorogenic acids, and elements for the chemometric discrimination of coffee (Coffea arabica L.) varieties and growing origins;Bertrand;Journal of Agricultural Food Chemistry,2008

5. A critical evaluation of digestion procedures for coffee samples using diluted nitric acid in closed vessels for inductively coupled plasma optical emission spectrometry;Castro;Talanta,2009

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