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COCOTEA 71 – MICROBIAL SUCCESSION AND THE DYNAMICS OF METABOLITES AND SUGARS DURING THE FERMENTATION OF THREE DIFFERENT COCOA (THEOBROMA CACAO L.) HYBRIDS
Moreira, I, Miguel, M.G., Duarte, W.F., Dias, D. R., Schwan, R.F.Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil E-mail: rschwan@dbi.ufla.br; diasdr@dca.ufla.br The intensive efforts...
COCOTEA 69 – PECTIC POLYSACCHARIDES FROM THE INFUSIONS OF P. TRIDENTATUM, F. ANGUSTIFOLIA AND M. SUAVEOLENS: STRUCTURAL CHARACTERIZATION AND INFLAMMATORY INFLUENCE EVALUATION
Martins V.M.R.1,2, Francisco V.3,4, Cruz, M.T.3, Batista, M.T.4, Coimbra M.A.2 1 CIMO, Escola Superior Agrária de Bragança, Bragança, Portugal. 2 QOPNA, Departamento de Química, Universidade...
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 62 CAN COCOA HELP IN REDUCING THE OXIDATIVE DAMAGE CAUSED BY PEROXISOME PROLIFERATION?
Fidaleo M.1, Zuorro A.2, Lavecchia R.21 Laboratory of Molecular Neuroembryology, IRCCS Fondazione Santa Lucia, Roma, Italy. 2 Department of Chemical Engineering, Materials & Environment,...
COCOTEA 59 – COCOA EXTRACT INHIBITS IN VITRO α-GLUCOSIDASE ACTIVITY: THE ROLE OF POLYPHENOLS AND MELANOIDINS
Tagliazucchi D., Bellesia A., Conte A. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy E-mail: avide.tagliazucchi@unimore.it Studies on the...
COCOTEA 47 – INDUSTRIAL EXTRACTION & NEW COMPONENT IN COCOA EXTRACT: LUTEOLIN 7- O-Β-D-GLUCOSIDE
Aubanel M.1 Barbeni M.2 Sucan M.3 1 Kerry Flavours France SAS, Z.I. du Plan, BP 82067, 06131-Grasse Cedex, France 2 Kerry, Via Fossata 114,...
COCOTEA 45 – SPECTROMETRIC AND SPECTROSCOPIC INVESTIGATION OF COLOR DEVELOPMENT IN COCOA BEANS
Milev B.1, Patras M.1, Vrancken G.2, Bernaert H.2, Kuhnert N.1 1 School of Engineering and Science, Jacobs University Bremen, Bremen, Germany. 2 Barry Callebaut N.V.,...
COCOTEA 44 – DECODING THE MOLECULAR BASE FOR THE FINE FLAVOR OF ECUADOR’S NACIONAL COCOA – DIFFERENCES TO CCN-51
Steinhaus M.1, Humin J.1 , Schieberle P.1 1 Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany. E-mail: martin.steinhaus@lrz.tum.de Ecuador is the...
COCOTEA – 43 DIETARY FLAVONOIDS FROM TEA, COCOA AND COFFEE: RED-OX INGREDIENTS OR JUST SIMPLE “TRAVELLERS” OF PLANT FOOD-BASED DIET?
Serafini M.Research Center on Agriculture (CRA), Rome, Italy. Clinical and epidemiological studies have shown that oxidative stress (OS) plays a significant role in the development...
COCOTEA 40 – THE USE OF LC/MS FOR THE IN-DEPTH CHEMICAL CHARACTERIZATION OF COCOA
Glabasnia A., Servaes M., Kwiatkowski V., Leloup V., Blank I. Nestlé Product Technology Center, 1350 Orbe, Switzerland E-mail: arne.glabasnia@rdor.nestle.com Cocoa is an important ingredient in the...
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