martedì 16 Agosto 2022
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ANTIOXIDANT

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...

COCOTEA 60 – PHENOLIC COMPOSITION, CAFFEINE CONTENT AND ANTIOXIDANT CAPACITY OF COFFEE SILVERSKIN

Calani L., Bresciani L., Brighenti F., Del Rio D. The φ2 Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, LS9 Interlaboratory group, Department of Food...

COCOTEA 34 – SENSORY AND MICROBIOLOGICAL EVALUATION OF GROUND BEEF WITH DIFFERENT COFFEE ROAST DEGREES AS ANTIOXIDANTS

Lin C. Caporaso F And Were L.Food Science Program, Schmid College of Science and Technology, Chapman University, California, USA. E-mail: were@.chapman.edu Roasted coffee contains Maillard...

COCOTEA 33 / A NOVEL ANTIOXIDANT BEVERAGE FOR BODY WEIGHT CONTROL BASED ON COFFEE SILVERSKIN

Martinez-Saez N1, Ullate M.1, Martin-Cabreja M.A.1, Martorell, P.2, Genovés S.2, Ramón D.2, del Castillo M.D1. 1 Institute of Food Science Research (UAM-CSIC). Madrid, Spain. 2Biopolis,...

COCOTEA 20 / COFFEE: LET’S GO BEYOND ANTIOXIDANT ACTIVITY

Vitaglione P. Department of Agricultural and Food science, University of Naples “Federico II”, Portici, Italy. paola.vitaglione@unina.it Coffee is one of the most consumed beverage worldwide...

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