The suitability of the simplified method of the analysis of coffee infusions on the content of Ca, Cu, Fe, Mg, Mn and Zn and the study of the effect of preparation conditions on the leachability of elements into the coffee brew

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1956-1961

  Stelmach, Ewelina ^a   Pohl, Pawel ^a   Szymczycha Madeja, Anna ^a  

^a WROCLAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Coffee infusion; Direct analysis; Flame atomic absorption spectrometry; Ground coffee; Metals

Indexed keywords

ABSORPTION SPECTROSCOPY; ATOMIC ABSORPTION SPECTROMETRY; CALCIUM; MAGNESIUM; MANGANESE; METAL RECOVERY; METALS; SPECTROMETRY; ZINC;

DIRECT ANALYSIS; DISTILLED WATER; FLAME ATOMIC ABSORPTION SPECTROMETRY; MEASUREMENTS OF; PREPARATION CONDITIONS; PREPARATION METHOD; SIMPLIFIED METHOD; STRAIGHT-FORWARD METHOD;

METAL ANALYSIS;

CALCIUM; CUPROUS ION; IRON; MAGNESIUM ION; MANGANESE; ZINC;

ACIDIFICATION; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BREWING; CHEMICAL ANALYSIS; COFFEE; FLAME ATOMIC ABSORPTION SPECTROMETRY; FOOD COMPOSITION; INFUSION; LEACHING; POLAND;

EID: 84879038063     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.011     Document Type: Article

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