Untitled - Pustaka Deptan

33 Qualitative relationship between caffeine and chlorogenic acidcontents among wild Coffea species/ C. Campa…[et al.]Food Chemistry, Volume 93, Issue 1, November 2005, p. 135-139,ISSN 0308-8146Keywords: Coffee; Caffeine; Chlorogenic acid34 Relating consumer preferences to sensory attributes of instantcoffee/ L. Geel, M. Kinnear, H. L. de Kock.Food Quality and Preference, Volume 16, Issue 3, April 2005, p.237-244, ISSN 0950-3293.Keywords: Instant coffee; Chicory; Preference mapping;Descriptive sensory analysis35 Roast effects on coffee amino acid enantiomers/ S. Casal…[et al.]Food Chemistry, Volume 89, Issue 3, February 2005, p. 333-340,ISSN 0308-8146Keywords: Coffee; Amino acids; Racemisation value;Roasting; Food safety36 Saprotrophic mycelial cord abundance, length and survivorship arereduced in the conversion of tropical cloud forest to shaded coffeeplantation/ Roger Guevara.Biological Conservation, Volume 125, Issue 2, September 2005,p. 261-268, ISSN 0006-3207,Keywords: Evergreen cloud forest; Fungal ecology; Myceliallife form; Rustic coffee; Saprotrophic fungi; Soilbiodiversity37 Standards as a new form of social contract? Sustainabilityinitiatives in the coffee industry/ Daniele Giovannucci, StefanoPonte.Food Policy, Volume 30, Issue 3, Private Agri-food Standards:Implications for Food policy and Agri-food Systems, June 2005, p.284-301, ISSN 0306-9192.Keywords: Grades and standards; Coffee8