Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

Food Research International

Volumn 61, Issue , 2014, Pages 23-32

  Barbin, Douglas Fernandes ^a   Felicio, Ana Lucia de Souza Madureira ^a   Sun, Da Wen ^b   Nixdorf, Suzana Lucy ^a   Hirooka, Elisa Yoko ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Arabica; Caffeine; Coffee; FT NIR; Infrared spectroscopy; Robusta

Indexed keywords

CAFFEINE; INFRARED DEVICES; INFRARED SPECTROSCOPY; MOISTURE DETERMINATION; SPECTRUM ANALYSIS;

ARABICA; CHEMICAL COMPOSITIONS; CHEMICAL CONSTITUENTS; ECONOMICAL BENEFITS; FT-NIR; OBJECTIVE ASSESSMENT; QUALITY EVALUATION SYSTEM; ROBUSTA;

COFFEE;

EID: 84901982648     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.005     Document Type: Review

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