EFEITO DA CONCENTRACAO DE OXIGENIO NO ESPACO LIVRE DA EMBALAGEM E DA TEMPERATURA SOBRE A QUALIDADE DO CAFE SOLUVEL = EFFET DE LA CONCENTRATION EN OXYGENE DE L'ESPACE LIBRE DANS L'EMBALLAGE ET DE LA TEMPERATURE, SUR LA QUALITE DU CAFE SOLUBLEQUAST DG; OKADA M; MORI EEM et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 52; PP. 81-89; ABS. ENG; BIBL. 5 REF.Article

INFLUENCE DU PROCEDE D'EMBALLAGE SUR LA QUALITE DU CAFE SOLUBLE AU COURS DE LA CONSERVATIONSIMONOVA VN; SOLOV'EVA T YA.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 4; PP. 76-79; BIBL. 12 REF.Article

MASS LOSS ON DRYING FOR INSTANT COFFEE: COLLABORATIVE STUDYCLINTON WP; MANNI PH; FERRY JM et al.1980; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1980; VOL. 63; NO 2; PP. 178-179Article

ESSAIS DE DETERMINATION DE LA TENEUR EN CHICOREE DANS LES MELANGES SOLUBLES DE CAFE ET DE CHICOREE.PROMAYON J; BAREL M; FOURNY G et al.1976; CAFE CACAO THE; FR.; DA. 1976; VOL. 20; NO 3; PP. 209-218; ABS. ANGL. ALLEM. ESP.; BIBL. 7 REF.Article

OPTICAL PROPERTIES OF INSTANT TEA AND COFFEE SOLUTIONSLITTLE AC; BRINNER L.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 519-525; 5 P.; BIBL. 16 REF.Article

HPLC DETERMINATION OF CAFFEINE AND THEOBROMINE IN COFFEE, TEA, AND INSTANT HOT COCOA MIXES = DOSAGE, PAR CLHP, DE LA CAFEINE ET DE LA THEOBROMINE DANS LE CAFE, LE THE ET DES PREPARATIONS INSTANTANEES DE BOISSONS CHAUDES AU CACAOBLAUCH JL; TARKA SM JR.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 745-750; 4 P.; BIBL. 9 REF.; 1 FIG./4 TABL.Article

DETERMINATION OF DIMETHYLPOLYSILOXANE IN INSTANT COFFEE.KACPRZAK JL.1977; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1977; VOL. 60; NO 6; PP. 1142-1144; BIBL. 5 REF.Article

COMBININING CRYOGENIC CONCENTRATION AND FREEZE DRYING FOR THE PRODUCTION OF "LIO-COFFEE"BEKE G; DEGEN G.1977; HUETOEIPAR; MAGYAR.; DA. 1977; VOL. 24; NO 2; PP. 58-62Article

Profile and levels of bioactive amines in instant coffeeLEITE DA SILVEIRA, Tania Maria; TAVARES, Erico; ABREU GLORIA, Maria Beatriz et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 6, pp 451-457, issn 0889-1575, 7 p.Article

Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromoleculesHOELZL, Christine; KNASMÜLLER, Siegfried; DESMARCHELIER, Aurélien et al.Molecular nutrition & food research (Print). 2010, Vol 54, Num 12, pp 1722-1733, issn 1613-4125, 12 p.Article

Minimal clean-up and rapid determination of polycyclic aromatic hydrocarbons in instant coffeeGARCIA-FALCON, Mercedes Sonia; CANCHO-GRANDE, Beatriz; SIMAL-GANDARA, Jesus et al.Food chemistry. 2005, Vol 90, Num 4, pp 643-647, issn 0308-8146, 5 p.Article

APPLICATION OF MICROSCOPIC TECHNIQUES TO THE DESCRIPTION OF STRUCTURE OF DEHYDRATED FOOD SYSTEMS.GEJL HANSEN F; FLINK JM.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 483-489; BIBL. 18 REF.Article

DETERMINATION OF CAFFEINE USING SODIUM N-CHLORO-P-TOLUENESULPHONAMIDEMAYANNA SM; JAYARAM B.1981; ANALYST (LOND.); ISSN 0003-2654; GBR; DA. 1981; VOL. 106; NO 1263; PP. 729-732; BIBL. 20 REF.Article

DETERMINACAO DE MONASSACARIDES EM CAFES SOLUVEIS BRASILEIROS. = DOSAGES DES OSES DANS LES CAFES SOLUBLES DU BRESILSABBAGH NK; BOSCO FARIA J; YOKOMIZO Y et al.1977; COLET. INST. TECNOL. ALIMENT.; BRAS.; DA. 1977; VOL. 8; NO 1; PP. 55-73; ABS. ANGL.; BIBL. 1 P. 1/2Article

Chlorogenic acid composition of instant coffees = Composition en acide chlorogénique des cafés instantanésTRUGO, L. C; MACRAE, R.Analyst (London. 1877. Print). 1984, Vol 109, Num 3, pp 263-266, issn 0003-2654Article

Patterns of size distribution changes during the attrition of instant coffees = Modifications de la granulométrie du café instantané au cours de l'abrasion par frottementMALAVE-LOPEZ, J; PELEG, M.Journal of food science. 1986, Vol 51, Num 3, pp 691-702, issn 0022-1147Article

An erosion index to characterize fines production in size reduction processes = Un indice d'érosion pour caractériser la production de fines particules lors de la réduction de taille des particulesPOPPLEWELL, L. M; PELEG, M.Powder technology. 1989, Vol 58, Num 2, pp 145-148, issn 0032-5910Article

Instant and brewed coffees in the in vitro human lymphocyte mutagenicity test = Test, in vitro, de mutagénicité avec des lymphocytes humains appliqué au café instantané ou «infusé»AESCHBACHER, H. U; RUCH, E; MEIER, H et al.Food and chemical toxicology. 1985, Vol 23, Num 8, pp 747-752, issn 0278-6915Article

DETERMINATION OF PURINE ALKALOIDS AND TRIGONELLINE IN INSTANT COFFEE AND OTHER BEVERAGES USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY = DOSAGE, PAR CHROMATOGRAPHIE EN PHASE LIQUIDE A HAUTE PERFORMANCE, DES ALCALOIDES A NOYAU PURINE ET DE LA TRIGONELLINE DANS LE CAFE INSTANTANE ET D'AUTRES BOISSONSTRUGO LC; MACRAE R; DICK J et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 3; PP. 300-306; BIBL. 17 REF.; 2 FIG./3 TABL.Article

FACTORS AFFECTING COMPOSTING OF INSTANT COFFEE RESIDUE WITH AND WITHOUT THE UTILIZATION OF INOCULA = FACTEURS AFFECTANT LE COMPOSTAGE DE RESIDUS DE CAFE SOLUBLE AVEC ET SANS UTILISATION D'INOCULATAUK SM; LUCATO VO; DERIGI JM et al.1982; ENVIRON. TECHNOL. LETT.; ISSN 0143-2060; GBR; DA. 1982; VOL. 3; NO 4; PP. 173-178; BIBL. 13 REF.Article

DETERMINATION OF 5-HYDROXYMETHYLFURFURAL AND CAFFEINE IN COFFEE AND CHICORY EXTRACTS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYSMITH RM.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 1; PP. 41-45; BIBL. 15 REF.Article

ENERGY CONSUMPTION AND THE POTENTIAL FOR CONSERVATION IN A SPRAY-DRIED COFFEE PLANTOKADA M; RAO MA; LIMA JE et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 685-688; BIBL. 20 REF.Article

A research note. Characterization of the ruggedness of instant coffee particle shape by natural fractals = Note de recherche. Caractérisation, par les courbes fractales naturelles, de la rugosité des particules de café instantanéPELEG, M; NORMAND, M. D.Journal of food science. 1985, Vol 50, Num 3, pp 829-831, issn 0022-1147Article

Säuren des Kaffees. 11. Anteil einzelner Säuren an der titrierbaren Gesampsäure = Les acides du café. 11. Les proportions d'acides individuels lors de l'évaluation de l'acidité titrable totale = The acids of coffee : Proportion of individual acids in the total titratable acidENGELHARDT, U. H; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 1, pp 20-23, issn 0044-3026Article

Säuren des Kaffees. XII. Anteil einzelner Säuren am sauren Geschmack = Les acides du café. XII. Contribution des divers acides au goût acide = The acids of coffee. XII. The contribution of individual acids to the sourtasteENGELHARDT, U. H; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 3, pp 206-209, issn 0044-3026Article