Detection of roasted and ground coffee adulteration by HPLC by amperometric and by post-column derivatization UV-Vis detection

Food Chemistry

Volumn 146, Issue , 2014, Pages 353-362

  Domingues, Diego S ^a   Pauli, Elis D ^a   De Abreu, Julia E M ^a   Massura, Francys W ^a   Cristiano, Valderi ^a   Santos, Maria J ^a   Nixdorf, Suzana L ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Authenticity; Carbohydrates; Coffee; Electrochemical detection; Frauds

Indexed keywords

AUTHENTICITY; CARBOHYDRATE ANALYSIS; CHROMATOGRAPHIC METHODS; COFFEE ADULTERATIONS; DIFFERENT PROPORTIONS; ELECTROCHEMICAL DETECTION; FRAUDS; POST-COLUMN DERIVATIZATION;

CHROMATOGRAPHIC ANALYSIS; COFFEE; PRINCIPAL COMPONENT ANALYSIS;

CARBOHYDRATES;

CARBOHYDRATE;

ARTICLE; COFFEE; CONTROLLED STUDY; DERIVATIZATION; FOOD ANALYSIS; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; TRITICALE; ULTRAVIOLET RADIATION;

GLYCINE MAX; TRITICOSECALE; TRITICUM AESTIVUM; ZEA MAYS;

AUTHENTICITY; CARBOHYDRATES; COFFEE; ELECTROCHEMICAL DETECTION; FRAUDS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; FOOD CONTAMINATION; FOOD HANDLING; QUALITY CONTROL; SPECTROPHOTOMETRY;

EID: 84885010331     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.066     Document Type: Article

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