Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Pittia, Paola ^a   Sacchetti, Giampiero ^a   Mancini, Lucia ^b   Voltolini, Marco ^b   Sodini, Nicola ^b   Tromba, Giuliana ^b   Zanini, Franco ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b SINCROTRONE TRIESTE   (Italy)

Author keywords

Coffee; Image processing; Physical properties; Structure; X ray microtomography

Indexed keywords

ARTICLE; CHEMISTRY; COFFEE; FOOD HANDLING; HEAT; INSTRUMENTATION; METHODOLOGY; MICRO-COMPUTED TOMOGRAPHY; PLANT SEED; SYNCHROTRON;

COFFEA; FOOD HANDLING; HOT TEMPERATURE; SEEDS; SYNCHROTRONS; X-RAY MICROTOMOGRAPHY;

EID: 79952079457     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02009.x     Document Type: Article

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