Untitled - Pustaka Deptan

exposure.180 Analysis of the heat and mass transfer during coffee batchRoasting / J.A. Hernandez …[et al.]Journal of Food Engineering, Volume 78, Issue 4, February2007, p. 1141-1148, ISSN 0260-8774.Keywords: Heat and mass transfer; Coffee Roasting; On linemeasures.181 Antioxidant capacity of coffees of several origins brewedfollowing three different procedures/ P. Parras …[et al.]Food Chemistry, Volume 102, Issue 3, 2007, p. 582-592, ISSN0308-8146.Keywords: Free radical; Antioxidant; Coffee; Coffeebrewing; Procedures; Origins182 Application of solid phase extraction to brewed coffee caffeineand organic acid determination by UV/HPLC/ Carla IsabelRodrigues…[et al.]Journal of Food Composition and Analysis, Volume 20, Issue 5,August 2007, p. 440-448, ISSN 0889-1575.Keywords: Organic acids; Caffeine; Brewed coffee;UV/HPLC; Solid phase extraction.183 Application of the SAFES (systematic approach to foodengineering systems) methodology to roasted coffee process/P.J. Fito …[et al.]Journal of Food Engineering, Volume 83, Issue 2, EFFoST2005 Annual Meeting: Innovations in Traditional Foods,November 2007, p. 211-218, ISSN 0260-8774.Keywords: Coffe; Roasting coffee; SAFES; Pyrolysis.184 Biodiversity, profitability, and vegetation structure in a Mexicancoffee agroecosystem/ Caleb Gordon …[et al.]Agriculture, Ecosystems & Environment, Volume 118, Issues 1-4, January 2007, p. 256-266, ISSN 0167-8809Keywords: Coffee; Agroecology; Birds; Mammals;39