Concepedia

A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast

Eliana Regina de Freitas Dutra, Leandro S. Oliveira, Adriana S. Franca, Vany Ferraz, Robson José de Cássia Franco Afonso

Journal of Food Engineering · 2001 · 121 citations · 4 references

DOI

Concepts

References

4

Importance of nonvolatile compounds to the flavor of coffee

Robin Feldman, WILLIAM S. RYDER, Judy Kung · Journal of Agricultural and Food Chemistry · 1969 · 64 citations

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Coffee, cocoa, and tea

Ivon Flamen · Food Reviews International · 1989 · 56 citations

, , +17

Use of a 5‐caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting Process

Michael P. Purdon, David A. McCamey · Journal of Food Science · 1987 · 21 citations

, , +11

ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROAST

Cornelius Lentner, F. E. Deatherage · Journal of Food Science · 1959 · 20 citations

, , +6