Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used-Reference-Cited by-同舟云学术

Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

Published:2020-06 Issue: Volume:314 Page:126220
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Khamitova Gulzhan^ORCID,Angeloni Simone,Borsetta Germana,Xiao Jianbo^ORCID,Maggi Filippo^ORCID,Sagratini Gianni,Vittori Sauro,Caprioli Giovanni^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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3. Caffeine content in coffee as influence by grinding and brewing techniques;Bell;Food Research International,1997

4. The Grind – Particles and Particularities;Blittersdorff,2017

5. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS;Caprioli;Food Chemistry,2012

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