Untitled - Pustaka Deptan

Coffee; Beans; Green; Roasted373 Effect of Roasting degree, equivalent thermal effect and coffeetype on the radical scavenging activity of coffee brews andtheir phenolic fraction / Giampiero Sacchetti …[et al.]Journal of Food Engineering, Volume 90, Issue 1, January2009, p. 74-80, ISSN 0260-8774.Keywords: Coffee; Antioxidant activity; Roasting;Equivalent thermal effect; Browning; Maillardreaction; Polyphenols374 Erratum to 'Effect of Roasting degree, equivalent thermal effectand coffee type on the radical scavenging activity of coffeebrews and their phenolic fraction / Giampiero Sacchetti ...[etal.]Journal of Food Engineering 90 (2009) p. 74-80, Journal ofFood Engineering, Volume 91, Issue 2, March 2009, p. 372,ISSN 0260-8774.Keywords: Coffee; Roasting; Thermal energy; Fractination375 Espresso coffee (EC) by POD : Study of thermal profile duringextraction process and influence of water temperature onchemical-physical and sensorial properties / D. Albanese…[etal.]Food Research International, Volume 42, Issues 5-6, June-July2009, p. 727-732, ISSN 0963-9969.Keywords: Espresso coffee; Profile temperature; Extractiontemperature376 Evaluation of some metals in Brazilian coffees cultivatedduring the process of conversion from conventional to organicagriculture / Jose Soares dos Santos …[et al.]Food Chemistry, Volume 115, Issue 4, 15 August 2009, p.1405-1410, ISSN 0308-8146.Keywords: Principal component analysis; Organic coffee;Cluster analysis; Available metals in soil;Nutrients and toxic elements84