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SEZIONE
Scienza
COCOTEA – 70 PREDICTION OF SENSORY PROFILES OF COFFEE BASED ON PTR-TOF-MS AND GC/MS ANALYSIS
Gloess A.N.,1, Schönbächler B.1, Lindinger C.2, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Industrial Automation (Suisse)...
Freimüller Leischtfeld S.1, Paulo Afonso Rossignoli3, Kroslakova I.2, Peña Barrera S.1, Fenske, L. 1, Gantenbein-Demarchi, C. 1, Miescher Schwenninger, S.1 1Institute of Food and Beverage...
Ferreira T. S1. Farah A13. Oliveira E.M.M2. 1 Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro,...
COCOTEA 66 – INHIBITION OF AMYLASE BY COFFEE MAILLARD REACTION PRODUCTS
CämmererB.1 ,Jawinski M., Keil C., Kroh L. W.1Department of Food Chemistry, Technical University Berlin, Berlin, Germany E-mail: bettina.caemmerer@tu-berlin.de The prevalence of overweight and obesity has...
COCOTEA 65 – BIOAVAILABILITY OF COCOA METHYLXANTINESIN HUMANS
Martínez-López S.1, Gómez-Juaristi M.1, Sarriá B.1, Permanyer, J. 2, Mateos R.1, Bravo L.1 1 Department of Metabolism and Nutrition, Institute of Food Science, Technology...
COCOTEA 63 – POLYPHENOL CONTENT AND ANTIOXIDANT CAPACITY OF DIFFERENTWIDELY CONSUMED INFUSIONS
Baeza G., Martínez-López S., Sarriá B., Mateos R., Bravo L.Department of Metabolism and Nutrition,Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research...
SCRIVE FRANCESCO SANAPO – Stop alla standardizzazione del gusto, imponiamo la diversità
di Francesco Sanapo Non voglio creare nessun allarmismo, ma solo portare l’attenzione su alcuni aspetti reali della grande industria del caffè. Nei miei ultimi viaggi...
COCOTEA 58 – PHOSPHODIESTERASE INHIBITION BY COFFEE – AN ACTIVITY GUIDED FRACTIONATION
Röhrig T.1, Montoya G.A.1,2,Richling E.1 1 Department of Food Chemistry and Toxicology, University of Kaiserslautern, Germany 2Escuela de Nutrición y Dietética, University of Antioquia, Medellín,...
COCOTEA – 57 ANALYSIS OF ALKYLPYRAZINES FROM COFFEE AND THEIR BIOLOGICAL EFFECTS
Bakuradze T.1, Becker I.1, Thill T.1, Pickard S1., Montoya G.1, Merz K.H.1, Eisenbrand G.1, Richling E.1 1 Technische Universität Kaiserslautern, Erwin-Schroedinger-Straße 52, 67663 Kaiserslautern, Germany. Email:...
Pennella S. 1.2, Rosi C. 3, Pedrazzi P. 1, Alberto Farinetti 4, Anna Vittoria Mattioli 1.2 1 Dipartimento di Scienze Biomediche. Università degli Studi di...
SCIENZA – Il deka del professor Mazzafera
Paulo Mazzafera ha 51 anni, e ha trascorso gli ultimi trenta tra laboratori di analisi chimiche e genetiche e sterminati campi di caffè. Il...
Fernandez-Gomez, B.1, Ullate, M.1, Mesa, M.D.2, Ferranti, P.3, del Castillo, M.D.1 1 Institute of Food Science Research (UAM-CSIC). Madrid, Spain. 2 Institute of Nutrition and Food...
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