Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting-Reference-Cited by-同舟云学术

Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting

Published:2010-11-04 Issue:23 Volume:58 Page:12238-12243
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perrone Daniel¹,Donangelo Raul²,Donangelo Carmen M.¹,Farah Adriana¹

Affiliation:

1. Laboratório de Bioquímica Nutricional e de Alimentos, Universidade Federal do Rio de Janeiro, Instituto de Química, Departamento de Bioquímica, Ilha do Fundão, CT bloco A, 21949-900 Rio de Janeiro, RJ, Brazil

2. Instituto de Física, Universidade Federal do Rio de Janeiro, Ilha do Fundão, CT bloco A, C.P. 68.528, 21941-972 Rio de Janeiro, RJ, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102110u

Reference29 articles.

1. Correlation between cup quality and chemical attributes of Brazilian coffee

2. PHYSICAL CHANGES DURING COFFEE ROASTING IN ROTARY CONDUCTION-TYPE HEATING UNITS

3. COFFEE | Roast and Ground

4. A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast

5. Analysis of the heat and mass transfer during coffee batch roasting

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