Evaluation of chemical properties of intact green coffee beans using near-infrared spectroscopy.

Leandro Levate Macedo Cintia da Silva Araújo Wallaf Costa VimercatiPaulo Ricardo Gherardi HeinCarlos José PimentaSérgio Henriques Saraiva

Published in: Journal of the science of food and agriculture (2020)

The statistics associated with these models indicate that NIR technology has the potential to be applied routinely to predict the chemical properties of green coffee, and in particular, for moisture analysis. However, the soluble solid and total sugar content did not show high correlations with the spectroscopic data and need to be improved. © 2020 Society of Chemical Industry.

Keyphrases

molecular docking
photodynamic therapy
risk assessment
fluorescence imaging
drug delivery
machine learning
drug release
fluorescent probe
deep learning