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Potential of furan formation in roasted coffee as influenced by species and roast degree

机译：受物种和烘焙程度的影响，呋喃形成呋喃形成

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《International congress on engineering and food》|2011年||共2页
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Adriana P. Arisseto; Eduardo Vicente; Mariana S. Ueno; Silvia A. V. Tfouni; Maria Cecília F. Toledo;
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中图分类食品工程学、食品工艺学;
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1. Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing Procedures [J] . Adriana Pavesi Arisseto, Eduardo Vicente, Mariana Soares Ueno Journal of Agricultural and Food Chemistry . 2011,第7期

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2. Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure. [J] . Alves R. C, Casal S, Oliveira M. B. P. P. Journal of Food Composition and Analysis . 2010,第8期

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3. PROGRESS ON COFFEE ROASTING:A PROCESS CONTROL TOOL FOR A CONSISTENT ROAST DEGREE - ROAST AFTER ROAST [J] . Chahan Yeretzian, Flurin Wieland, Alexia N. Gloess, New Food . 2012,第3期

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4. Potential of furan formation in roasted coffee as influenced by species and roast degree [C] . Adriana P. Arisseto, Eduardo Vicente, Mariana S. Ueno, International congress on engineering and food . 2011

机译：受物种和烘焙程度的影响，呋喃形成呋喃形成
5. Nuclear Magnetic Resonance and High Performance Liquid Chromatography Chemical Analysis of Peruvian Roasted Coffee Beans [D] . Leyva Zegarra, Vanessa Elsie. 2020

机译：核磁共振和高效液相色谱化学分析秘鲁烤咖啡豆
6. Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases [O] . Hendryk Czech, Jan Heide, Sven Ehlert, 2020

机译：智能在线咖啡烘焙过程控制：通过共振增强型多光子电离质谱（REMPI-TOFMS）监测烟气对咖啡烘焙度和咖啡抗氧化能力进行建模以进行实时预测
7. Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases [O] . Jan Heide, Hendryk Czech, Sven Ehlert, 2020

机译：走向智能在线咖啡烘焙过程控制：通过单光子电离质谱监测焙烧气体的咖啡烘焙程度实时预测的可行性和烘焙抗氧化能力

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