𝔖 Bobbio Scriptorium
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Identification of new diketopiperazines in roasted coffee

✍ Scribed by Michael Ginz; Ulrich H. Engelhardt


Book ID
105901329
Publisher
Springer
Year
2001
Tongue
English
Weight
66 KB
Volume
213
Category
Article
ISSN
0044-3026

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πŸ“œ SIMILAR VOLUMES


FREE RADICALS IN ROASTED COFFEE
✍ JOHN P. O'MEARA; F. K. TRUBY; THOMAS M. SHAW πŸ“‚ Article πŸ“… 1957 πŸ› Institute of Food Technologists 🌐 English βš– 300 KB
Determination of Chlorogenic Acids with
✍ Schrader, Kirsten; Kiehne, Andrea; Engelhardt, Ulrich H; Gerhard Maier, Hans πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 530 KB

An HPLC method has been developed which allowed the determination of mono-and dicaffeoylquinic acids (CQA and di-CQA), corresponding lactones (CQL) and feruloylquinic acids (FQA) in roasted coffee within one chromatographic run. The elution order was verified by isolation of the individual compounds

Detection of exhausted coffee in genuine
✍ Y. Pomeranz πŸ“‚ Article πŸ“… 1957 πŸ› Elsevier Science 🌐 English βš– 260 KB

## Adultcratlon of roasted ground coffee by addttlon of inferior substitutes IS ascertamed by detcrrnmatlon of changes m composltlon or by specific quahtatlvc rcactlons, but the best means to detect adultcratlon IS furrushed by the mlcroscopc The m&hods mentioned fail m the case of admixture of cs