Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression-Reference-Cited by-同舟云学术

Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression

Published:2020-02-12 Issue:6 Volume:100 Page:2488-2493
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Araújo Cintia da Silva¹^ORCID,Macedo Leandro Levate¹^ORCID,Vimercati Wallaf Costa¹^ORCID,Ferreira Adésio²,Prezotti Luiz Carlos³,Saraiva Sérgio Henriques⁴

Affiliation:

1. Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and EngineeringFederal University of Espírito Santo Alegre Brazil

2. Department of Agronomy, Center of Agrarian Sciences and EngineeringFederal University of Espírito Santo Alegre Brazil

3. Capixaba Institute of Research, Technical Assistance and Rural Extension Vitória Brazil

4. Department of Food Engineering, Center of Agrarian Sciences and EngineeringFederal University of Espírito Santo Alegre Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10270

Reference39 articles.

1. Physicochemical Characteristics of Green Coffee: Comparison of Graded and Defective Beans

2. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

3. Relationship between coffee consumption and stroke risk in Korean population: the Health Examinees (HEXA) Study

4. Environmental impact of evolving coffee technologies

5. Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars

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