Keywords
coffee (roasted and ground)
frauds
detection of foreign matters
frauds
detection of foreign matters
How to Cite
1.
Lopez FC. Quantitative determination of the main substances important to defraud roasted and ground coffee. Rev Inst Adolfo Lutz [Internet]. 1983 Dec. 30 [cited 2024 Dec. 26];43(1-2):3-8. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36799
Abstract
Tests are described for identification and quan titative determination of substances such as sugar, caramel, ba rley, corn, cacao hulls, and soy bean which are commonly employed for frauding g rourid toasted coffee in Brazil.
The appearance of the frauding substances under low-power (20x) microscopy is described as well as simple rapid procedures for their determination.
References
1. INSTITUTO ADOLFO LUTZ, São Paulo Normas analíticas do Instituto Adolfo
Lute. vol, 2: Métodos químicos e físicos para análise de alimentos. 2ª ed. São Paulo, 1976. p. 88, 130.
2. LOPEZ, F.C. - Determinação de sedimento, cascas e paus no café torrado e moído. Rev. Inst. Adolfo Lutz, 34:29-34, 1974.
Lute. vol, 2: Métodos químicos e físicos para análise de alimentos. 2ª ed. São Paulo, 1976. p. 88, 130.
2. LOPEZ, F.C. - Determinação de sedimento, cascas e paus no café torrado e moído. Rev. Inst. Adolfo Lutz, 34:29-34, 1974.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1983 Instituto Adolfo Lutz Journal
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