Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles-Reference-Cited by-同舟云学术

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Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

Published:2017-12 Issue: Volume:44 Page:97-102
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lee Su Jeong,Kim Mina K.,Lee Kwang-Geun

Funder

Small and Medium Business Administration

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference27 articles.

1. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction;Akiyama;Journal of Agriculture and Food Chemistry,2003

2. Aroma chemicals;Arctander,1994

3. Headspace sorptive extraction (HSSE), stir bar sorptive extraction (SBSE), and solid phase microextraction (SPME) applied to the analysis of roasted arabica coffee and coffee brew;Bicchi;Journal of Agriculture and Food Chemistry,2002

4. Physiology of perception;Cappucio,2005

5. Physical and thermal properties of coffee;Chandrasekar;Journal of Agricultural Engineering Research,1999

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