FT-NIR spectroscopy as a tool for valorization of spent coffee grounds: Application to assessment of antioxidant properties

Food Research International

Volumn 51, Issue 2, 2013, Pages 579-586

  Páscoa, Ricardo N M J ^a   Magalhães, Luís M ^a   Lopes, João A ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant; Flavonoids; Near infrared spectroscopy; Polyphenols; Spent coffee grounds

Indexed keywords

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; CHEMICAL PROCEDURES; CHLOROGENIC ACIDS; ENERGY PRODUCTIONS; ETHANOLIC EXTRACTS; FLAVONOID; FOURIER-TRANSFORM NEAR INFRARED; FT-NIR SPECTROSCOPY; HIGH-CONTENT; LATENT VARIABLE; NIR SPECTROSCOPY; PLS MODELING; PLS MODELS; POLYPHENOLS; RANGE ERROR; ROOT MEAN SQUARE ERRORS; SPENT COFFEE GROUNDS; TEST SETS; TOTAL FLAVONOID CONTENTS; TOTAL FLAVONOIDS; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; WAVELENGTH SELECTION;

AGENTS; ANTIOXIDANTS; FLAVONOIDS; FOOD PRODUCTS; INFRARED DEVICES; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY;

PHENOLS;

EID: 84873929734     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.035     Document Type: Article

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