Friday 17 May 2024
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Science

COCOTEA 24 / INFLUENCE OF IN VITRO SIMULATED GASTRODUODENAL DIGESTION ON THE ANTIBACTERIAL ACTIVITY OF GREEN TEA (Camellia sinensis)

Comunicaffe -
Daglia M.1, Mannina L.2,3, Sobolev A. P.3, Curti V.1,4, Coppo E.5 , Marchese A5. 1Department of Drug Sciences, University of Pavia, Pavia, Italy. 2Dipartimento...
Science

COCOTEA 21 / EVALUATION OF REGULARLY CONSUMING NOVEL COCOA PRODUCTS ON CARDIOVASCULAR HEALTH IN THE MEDITERANEAN POPULATION

Comunicaffe -
Sarriá B1 Martínez-López S1 Sierra-Cinos JL2 Garcia-Diz L2 Mateos R1 Bravo L1 1Department of Metabolism and Nutrition, Food Science, Technology and Nutrition Institute (ICTAN-...
Science

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

Comunicaffe -
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...
Science

GLOBAL – Saudi woman invents first Arabic coffee maker

Comunicaffe -
A young Saudi woman has invented an electronic Arabic coffee maker for commercial purposes, King Abdul Aziz City for Science and Technology (KACST) officials...
Science

STUDY – Drinking coffee in the afternoon can reduce your sleep by one hour, says study

Comunicaffe -
A small study, which was done with caffeine pills equivalent to two or three cups of coffee, found that taking in caffeine even as...
Science

COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Comunicaffe -
Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...
Science

COCOTEA / 18 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS

Comunicaffe -
Gloess A.N.1, Vietri A.2, Bongers S.3, Koziorowski T.3, Yeretzian C.1 1 Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry, Wädenswil, Switzerland. 2 Zurich...
Science

COCOTEA / 16 – CHEMICAL AND SENSORY PERSPECTIVE ON BREWED COFFEE FLAVOUR AS AFFECTED BY STORAGE CONDITIONS OF GREEN COFFEE BEANS

Comunicaffe -
Daan van Beek1, Wender Bredie2, Mads Høgsted3, Rikke V. Hedegaard1 1Food Chemistry, Department of Food Scienc , University of Copenhagen. 2Sensory Science, Department of Food...
Science

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

Comunicaffe -
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...
Science

COCOTEA / 15 – THE KINETICS OF COFFEE AROMA EXTRACTION

Comunicaffe -
Mestdagh, F.1 Folmer, B.2 Davidek, T. 1 Blank, I. 1 1 Nestlé Product & Technology Centre, Orbe, Switzerland. 2 Nespresso, Lausanne, Switzerland. E-mail: Frederic.Mestdagh@rdor.nestle.com...
Health

HEALTH – Coffee may help perk up your blood vessels

Comunicaffe -
DALLAS, US - The caffeine in a cup of coffee might help your small blood vessels work better, according to research presented at the...
Science

NCA – Webinar on coffee leaf rust to be held on December 3

Comunicaffe -
NEW YORK – The National Coffee Association of USA (NCA) is organising the webinar “The Coffee Leaf Rust Crisis: The Current Status and Near...
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