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

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Main Authors Barbin, Douglas Fernandes, Ana Lucia de Souza Madureira FelicioauthorDepartment of Food Science, Center for Agricultural Sciences, State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Campus Universitrio, Londrina, PR 86055-900, Brazil, Da-Wen SunauthorFood Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland, Suzana Lucy NixdorfauthorDepartment of Chemistry, Center for Exact Sciences, State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Campus Universitrio, Londrina, PR 86055-900, Brazil, Elisa Yoko HirookaauthorDepartment of Food Science, Center for Agricultural Sciences, State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Campus Universitrio, Londrina, PR 86055-900, Brazil
Format Journal Article
LanguageEnglish
Published 2015
Subjects
Arabica
caffeine
chemical composition
Coffee
FT-NIR
industry
Infrared spectroscopy
lipids
Robusta
sensory properties
spectral analysis
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Bibliography:http://dx.doi.org/10.1016/j.foodres.2014.01.005