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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París (Francia)
1976
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| Subjects: | PROCESAMIENTO, COMPOSICION, GRANOS, BENEFICIO, TORREFACCION, COMPOSICION DEL GRANO, |
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KOHA-OAI-BVE:779352020-02-03T21:45:17ZRapport 128605 Viani, R. 78676 Horman, I. 3180 Association Scientifique Internationale du Café, París (Francia) 33814 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975 París (Francia)1976The 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 discussedThe 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 discussedPROCESAMIENTOCOMPOSICIONGRANOSBENEFICIOTORREFACCIONCOMPOSICION DEL GRANO |
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biblioteca |
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Sistema de Bibliotecas IICA/CATIE |
| topic |
PROCESAMIENTO COMPOSICION GRANOS BENEFICIO TORREFACCION COMPOSICION DEL GRANO PROCESAMIENTO COMPOSICION GRANOS BENEFICIO TORREFACCION COMPOSICION DEL GRANO |
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PROCESAMIENTO COMPOSICION GRANOS BENEFICIO TORREFACCION COMPOSICION DEL GRANO PROCESAMIENTO COMPOSICION GRANOS BENEFICIO TORREFACCION COMPOSICION DEL GRANO 128605 Viani, R. 78676 Horman, I. 3180 Association Scientifique Internationale du Café, París (Francia) 33814 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975 Rapport |
| description |
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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| topic_facet |
PROCESAMIENTO COMPOSICION GRANOS BENEFICIO TORREFACCION COMPOSICION DEL GRANO |
| author |
128605 Viani, R. 78676 Horman, I. 3180 Association Scientifique Internationale du Café, París (Francia) 33814 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975 |
| author_facet |
128605 Viani, R. 78676 Horman, I. 3180 Association Scientifique Internationale du Café, París (Francia) 33814 7. Colloque International sur la Chimie des Cafés Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 1975 |
| author_sort |
128605 Viani, R. |
| title |
Rapport |
| title_short |
Rapport |
| title_full |
Rapport |
| title_fullStr |
Rapport |
| title_full_unstemmed |
Rapport |
| title_sort |
rapport |
| publisher |
París (Francia) |
| publishDate |
1976 |
| work_keys_str_mv |
AT 128605vianir rapport AT 78676hormani rapport AT 3180associationscientifiqueinternationaleducafeparisfrancia rapport AT 338147colloqueinternationalsurlachimiedescafesvertstorrefiesetleursderiveshambourgalemaniarf1975 rapport |
| _version_ |
1756058395588165632 |