Thursday 27 January 2022
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COCOTEA

New findings on coffee, cocoa and tea presented at CoCoTea conference

BREMEN, Germany — At the fifth international conference on Cocoa, Coffee and Tea (CoCoTea) around 150 participants from 40 nations and four continents discussed...

Elsevier announces the International Conference on Cocoa, Coffee & Tea

Elsevier, a world-leading provider of scientific, technical and medical information products and solutions, announces the third international conference on the science of cocoa, coffee...

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

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...

COCOTEA 72 – SCREENING FOR SUPERIOR YEASTS FOR FERMENTATION OF BEER, WINE, CHOCOLATE AND TEA

Meersman E.1,2, Steensels J.1,2, Snoek T. 1,2, Picca Nicolino M. 1,2, Saels V. 1,2,Bernaert H.3, Vrancken G.3, Verstrepen K.J.1,2 3 esther.meersman@biw.vib-kuleuven.be Fermented foods and...

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,...

COCOTEA 66 – INHIBITION OF -AMYLASE BY COFFEE MAILLARD REACTION PRODUCTS

CämmererB.1 ,Jawinski M., Keil C., Kroh L. W.1Department of Food Chemistry, Technical University Berlin, Berlin, Germany E-mail: bettina.caemmerer@tu-berlin.de The prevalence of overweight and obesity has...

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...

COCOTEA – 57 ANALYSIS OF ALKYLPYRAZINES FROM COFFEE AND THEIR BIOLOGICAL EFFECTS

Bakuradze T.1, Becker I.1, Thill T.1, Pickard S1., Montoya G.1, Merz K.H.1, Eisenbrand G.1, Richling E.1 1 Technische Universität Kaiserslautern, Erwin-Schroedinger-Straße 52, 67663 Kaiserslautern,...

COCOTEA 54 – LC-MSn ANALYSIS OF C1-ACYLATED CHLOROGENIC ACIDS IN ROASTED COFFEE

Jaiswal R. and Kuhnert N. Department of Chemistry, Jacobs University Bremen, Bremen, Germany. E-mail: r.jaiswal@jacobs-university.de Coffee is the third most consumed beverage in the world....

COCOTEA 52 – CHECKING MELANOIDINS SATIATING EFFICIENCY THROUGH THE HUMAN GUT- BRAIN RESPONSE TO NOVEL BREAD INGESTION (CHECKMATE-TO-HUNGER)

Walker J.M.1, Mennella I. 1, Somoza V.2, Fogliano V. 1, Vitaglione P. 1 1 Department of Agriculture and Food Science, University of Naples “Federico...

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