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

• 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
• Language: English
• Published: 2015
• Subjects: Arabica; caffeine; chemical composition; Coffee; FT-NIR; industry; Infrared spectroscopy; lipids; Robusta; sensory properties; spectral analysis