FT-NIR spectroscopy as a tool for valorization of spent coffee grounds: Application to assessment of antioxidant properties-Reference-Cited by-同舟云学术

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FT-NIR spectroscopy as a tool for valorization of spent coffee grounds: Application to assessment of antioxidant properties

Published:2013-05 Issue:2 Volume:51 Page:579-586
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Páscoa Ricardo N.M.J.,Magalhães Luís M.,Lopes João A.

Funder

FSE (Fundo Social Europeu)

MCTES (Ministério da Ciência, Tecnologia e Ensino Superior)

Fundação para a Ciência e a Tecnologia (FCT)

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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

2. Supercritical fluid extraction from spent coffee grounds and coffee husks: Antioxidant activity and effect of operational variables on extract composition;Andrade;Talanta,2012

3. Influence of extraction process on antioxidant capacity of spent coffee;Bravo;Food Research International,2011

4. Simultaneous determination of total polyphenols and caffeine contents of green tea by near-infrared reflectance spectroscopy;Chen;Microchemical Journal,2006

5. Authentication of coffee bean variety by near-infrared reflectance spectroscopy of dried extract;Downey;Journal of the Science of Food and Agriculture,1996

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