Comparing total nitrogen and crude protein content of green coffee beans (coffea spp.) from different geographical origins;Comparando percentagem total de nitrogénio e proteína em grão verde de café (Coffea spp.) de diferentes origens geograáficas

Coffee Science

Volumn 5, Issue 3, 2010, Pages 197-205

  Rodrigues, Carla Isabel ^a   Maia, Rodrigo ^a   Máguas, Cristina ^a  

^a UNIVERSITY OF LISBON   (Portugal)

Author keywords

Crude protein determination; Elemental analysis; Green coffee; Thermal conductivity detection; Total nitrogen

Indexed keywords

COFFEA;

EID: 79956357369     PISSN: 18096875     EISSN: 19843909     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis of AOAC International: AOAC official method 992.23. Arlington, 2000. v. 2.
2. BELITZ, H. D. et al. Food chemistry. Berlin: Springer-Verlag, 2004.
3. BRADBURY, A. G. W. Chemistry I: non-volatile compounds. In: CLARKE, R. J.; VITZTHUM, O. G. (Ed.). Coffee, recent developments. Oxford: Blackwell Science, 2001.
4. CASAL, J. A. et al. A test of two methods for plant protein determination using duckweed. Aquatic Botany, Amsterdam, v. 67, p. 61-67, 2000.
5. GONZALEZ-RIOS, G. et al. Impact of "ecological" post-harvest processing on the volatile fraction of coffee beans: I., green coffee. Journal of Food Composition and Analysis, New York, v. 20, p. 289-296, 2007a.
6. GONZALEZ-RIOS, G. et al. Impact of "ecological" post-harvest processing on the volatile fraction of coffee beans: II., roasted coffee. Journal of Food Composition and Analysis, New York, v. 20, p. 297-307, 2007b.
7. GROSCH, W. Chemistry III: volatile compounds. In: CLARKE, R. J.; VITZTHUM, O. G. (Ed.). Coffee, recent developments. Oxford: Blackwell Science, 2001.
8. HERNANDÉZ, J. A. et al. Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, London, v. 78, p. 1141-1148, 2007.
9. HOMMA, S. Chemistry II: non-volatile compounds. In: CLARKE, R. J.; VITZTHUM, O. G. (Ed.). Coffee, recent developments. Oxford: Blackwell Science, 2001.
10. INCLEDON, C. L.; LAM, H. Development and validation of automated methods. In: CHANG, C. et al. (Ed.). Analytical method validation and instrument performance verification. New York: Wiley; Interscience, 2004.
11. INTERNATIONAL CONFERENCE OF HARMONISATION OF TECHNICAL REQUIREMENTS FOR REGISTRATION OF PHARMACEUTICALS FOR HUMAN USE. ICH harmonised tripartite guideline: validation of analytical procedures: methodology, Q2B. [S.l.], 1996.
12. KAMIZAKE, N. K. K. et al. Determination of total proteins in cow milk powder samples: a comparative study between the Kjeldahl method and spectrophotometric methods. Journal of Food Composition and Analysis, New York, v. 16, p. 507-516, 2003.
13. KIM, Y. et al. Near-infrared spectroscopic analysis of macronutrients and energy in homogenized meals. Food Chemistry, London, v. 105, p. 1248-1255, 2007.
14. MARCONE, M. F. Compositon and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee. Food Research International, London, v. 37, p. 901-912, 2004.
15. MENDES, L. C. et al. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Quality and Preference, v. 12, p. 153-162, 2001.
16. RICKETTS, T. H. et al. Economic value of tropical forest to coffee production. Proceedings of the National Academy of Sciences of the United States of America, Washington, v. 101, n. 34, p. 12579-12582, 2004.
17. RODRIGUES, C. I. et al. Application of solid-phase extraction to brewed coffee caffeine and organic acid determination by UV/HPLC. Journal of Food Composition and Analysis, New York, v. 20, p. 440-448, 2007.
18. SCHILLER, B. et al. Health effects and safety considerations. In: CLARKE, R. J.; VITZTHUM, O. G. (Ed.). Coffee, recent developments. Oxford: Blackwell Science, 2001.
19. VOSSEN, H. A. M. van de. Agronomy I: coffee breeding practices. In: CLARKE, R. J.; VITZTHUM, O. G. (Ed.). Coffee, recent developments. Oxford: Blackwell Science, 2001.
20. YERETZIAN, C. et al. From the green bean to the cup: investigating coffee roasting by on-line monitoring of volatiles. European Food Residue Technology, v. 214, p. 92-104, 2002.