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Coffee: Production, Quality and Chemistry
Edited by
Adriana Farah;
Adriana Farah
Universidade Federal do Rio de Janeiro, Brazil
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Adriana Farah
Adriana Farah
Universidade Federal do Rio de Janeiro, Brazil
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Hardback ISBN:
978-1-78262-004-4
PDF ISBN:
978-1-78262-243-7
EPUB ISBN:
978-1-78801-658-2
No. of Pages:
836
Published online:
11 Jan 2019
Published in print:
14 Jan 2019
Book Chapter
CHAPTER 11: Instant Coffee Production
By
Denisley G. Bassoli
Denisley G. Bassoli
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Published:11 Jan 2019
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Page range:
292 - 308
Citation
D. G. Bassoli, in Coffee: Production, Quality and Chemistry, ed. A. Farah and A. Farah, The Royal Society of Chemistry, 2019, pp. 292-308.
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In modern society in which often being fast and practical is important, instant coffee consumption has been increasing along with quality improvement. Its production is composed of various unit operations and the thermal treatment affects significantly the product final quality. There are various technological approaches that can be adopted to improve its production and quality. The present chapter will approach these points.
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