Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting

Food Control

Volumn 60, Issue , 2016, Pages 408-415

  Santos, João Rodrigo ^a   Lopo, Miguel ^b   Rangel, António O S S ^a   Lopes, João Almeida ^c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITY OF LISBON   (Portugal)

Author keywords

Chemometrics; Coffee acidity; Coffee roasting; Near infrared spectroscopy; On line monitoring

Indexed keywords

COFFEA CANEPHORA;

EID: 84940055447     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.08.007     Document Type: Article

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