Analytical method to detect adulteration of ground roasted coffee-Reference-Cited by-同舟云学术

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Analytical method to detect adulteration of ground roasted coffee

Published:2018-09-05 Issue:1 Volume:54 Page:256-262
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Song Ha Yan¹,Jang Hae Won²^ORCID,Debnath Trishna¹,Lee Kwang-Geun¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology; Dongguk University-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si Gyeonggi-do 410-820 Korea

2. Korea Food Research Institute; 1201-62, Anyangpangyo-ro, Bundag-gu Seongnam-si Gyeonggi-do 13539 Korea

Funder

Ministry of Food and Drug Safety

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Agriculture, Food and Rural Affairs Research Centre Support Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13942/fullpdf

Reference17 articles.

1. Synthesis and availability of niacin in roasted coffee;Adrian;Advanced Experimental Medicinal Biology,1991

2. Novel identification strategy for ground coffee adulteration based on UPLC-HRMS oligosaccharide profiling;Cai;Food Chemistry,2016

3. Sugar compositional determination of polysaccharides from Dunaliella salina by modified RP-HPLC method of precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone;Dai;Carbohydrate Polymers,2010

4. Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV-Vis detection;Domingues;Food chemistry,2014

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2. Simultaneous determination of trigonelline and caffeine and its application in the identification of Chinese Citrus, Coffee and Rape honey;Journal of Food Measurement and Characterization;2023-11-10

3. Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee;Journal of Food Measurement and Characterization;2023-10-12

4. Improvement of Robusta coffee aroma with l‐leucine powder;Journal of the Science of Food and Agriculture;2023-02-15

5. Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder;International Journal of Food Science & Technology;2023-01-26

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