CIMBALI
Sunday 15 December 2024
type here...
  • La Cimbali
- Advertisement -spot_img

TAG

CHEMICAL

Science

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

Comunicaffe -
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...
Science

COCOTEA 75 – MULTI-TARGETED SCREENING BY LC/MS FOR THE CHEMICAL CHARACTERIZATION OF TEA LEAVES

Comunicaffe -
Glabasnia A., Scott A., Cotard A., Leloup V., Blank I.Nestlé Product Technology Center, 1350 Orbe, Switzerland E-mail: arneglabasnia@rdor.nestle.com After water tea is one of...
Science

COCOTEA 40 – THE USE OF LC/MS FOR THE IN-DEPTH CHEMICAL CHARACTERIZATION OF COCOA

Comunicaffe -
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...
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...

Latest news

- Advertisement -spot_img

© Copyright 2024 - Editoriale Comunicaffè
P.IVA 05752870963 | tel. +39 335 5967702

About us

Since the first issue, on May 1st 2001, the objective of Comunicaffe International has been to provide an updated, punctual and essential information service to operators in the sector. The idea is to be useful, providing information on the coffee, cocoa and tea supply chains in order to develop critical thinking and debate. Stay with us.
Comunicaffe International is also a daily newsletter sent to 38.000 professionals in Italy and more than 85.000 worldwide. Follow us.
Contact us: info@comunicaffe.com | tel. +39 335 5967702

Sections

Editor choice