Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry
Author:
Affiliation:
1. Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, Russian Federation
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100566&tlng=en
Reference17 articles.
1. Coffee roasting and aroma formation: application of different time-temperature conditions;Baggenstoss J.;Journal of Agricultural and Food Chemistry,2008
2. Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee;Bressani A. P.;Food Science and Technology,2021
3. Competitiveness of the Mexican coffee in international trade: a comparative analysis with Brazil, Colombia, and Peru (2000-2019);Celso R. R.;Análisis Económico,2022
4. Coffee: recent developments;Eggers R.,2001
5. Numerical modeling of heat and mass transfer during coffee roasting process;Fabbri A.;Journal of Food Engineering,2011
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