Rapport
The nuclear magnetic resonance (NMR) spectra at 60 MHz of whole coffee infusions have been used to follow the kinetics of the transformation of trigonelline in coffee as a function of roasting time and temperature. The relative amounts of trigonelline found are in good agreement with those determined by classical methods. The ease of analysis and the wealth of information obtained by NMR, in particular with complex mixtures, such as foodstuffs are being discussed
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1976
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| Subjects: | PROCESAMIENTO, COMPOSICION, GRANOS, BENEFICIO, TORREFACCION, COMPOSICION DEL GRANO, |
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