martedì 16 Agosto 2022
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COMPOSITION

COCOTEA 76 – ELECTRONIC TONGUE –TA VERSITEL TOOL FOR THE ANALYSIS OF COFFEE CHEMICAL COMPOSITION AND FLAVOUR CHARACTERISTICS

Costa A.-M.1, Delgadillo I.2, Rudnitskaya A1.1 CESAM and Department of Chemistry, University of Aveiro, Aveiro, Portugal. 2 QOPNA and Department of Chemistry, University of...

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 38 – MITIGATION OF ACRYLAMIDE FORMATION IN COFFEE SUBSTITUTE THROUGH CHANGES IN RAW MATERIAL COMPOSITION

Loaec G.1, Henry N.2, Desprez B.2, Niquet-Léridon C.1, and Tessier F.J.1 1Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. 2Florimond-Desprez, Cappelle en Pévèle, France E-mail:...

COCOTEA 15 / IMPACT OF RAW MATERIAL COMPOSITION AND AGRONOMIC FACTORS ON AROMA PROFILE OF COFFEE SUBSTITUTES

Basso M.1, Loaec G.1, Niquet-Leridon C.1, Tessier F.J.1, Jouquand C.1 1 Institute Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. E-mail: celine.jouquand@lasalle-beauvais.fr The Maillard reaction is of...

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