Coffee extraction kinetics in a well mixed system-Reference-Cited by-同舟云学术

Coffee extraction kinetics in a well mixed system

Published:2016-06-30 Issue:1 Volume:7 Page:
ISSN:2190-5983
Container-title:Journal of Mathematics in Industry
language:en
Short-container-title:J.Math.Industry

Author:

Moroney Kevin M,Lee William T,O’Brien Stephen BG,Suijver Freek,Marra Johan

Funder

Science Foundation Ireland (IE)

Publisher

Springer Science and Business Media LLC

Subject

Applied Mathematics

Link

http://link.springer.com/content/pdf/10.1186/s13362-016-0024-6.pdf

Reference25 articles.

1. Farah A. Coffee constituents. In: Coffee: emerging health effects and disease prevention. Oxford: Wiley-Blackwell; 2012. p. 21-58. doi: 10.1002/9781119949893.ch2 .

2. Petracco M. Technology IV: beverage preparation: brewing trends for the new millennium. In: Coffee: recent developments. Oxford: Blackwell Sci; 2008. p. 140-64.

3. Pictet G. Home and catering brewing of coffee. In: Clarke RJ, Macrae R, editors. Coffee. Berlin: Springer; 1987. p. 221-56. doi: 10.1007/978-94-009-3417-7_8 .

4. Rao S. Everything but expresso: professional coffee brewing techniques. Scott Rao; 2010. Available from: www.scottrao.com .

5. Moroney KM, Lee WT, O’Brien SBG, Suijver F, Marra J. Modelling of coffee extraction during brewing using multiscale methods: an experimentally validated model. Chem Eng Sci. 2015;137:216-34.

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