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COCOTEA
COCOTEA 32 – BIOACTIVE COMPONENTS OF TEA DUST FROM DECAFFEINATION PROCESS
Culetu A, Högger F, Héritier J & Andlauer W Institute of Life Technologies, University of Applied Sciences Valais, Route du Rawyl 47, CH-1950 Sion,...
COCOTEA 31 / EFFECTS OF OXIDATIVE COMPONENT-REDUCED COFFEE ENRICHED WITH CHLOROGENIC ACIDS ON BLOOD PRESSURE, BODY FAT, AND ENERGY METABOLISM IN HUMANS
Takeshita M.1, Chikama A. 1, Ochiai R. 1, Watanabe T. 1, Kataoka K. 1, Hashimoto H. 1, Yasunaga K. 1, Katsuragi Y. 1 1...
COCOTEA 26 / LONG-TERM EFFECTS OF REGULAR COFFEE: 4-WEEK CONSUMPTION OF MEDIUM ROAST AND DARK ROAST COFFEE DIFFERENTIALLY AFFECTS PARAMETERS OF SATIETY AND ENERGY...
Annett Riedel1, Christina Maria Hochkogler1, Natalie Dieminger2, Roman Lang2, Tamara Bakuradze3, Gina Montoya3, Swantje Winkler4, Gerhard Bytof5, Ingo Lantz5, Herbert Stiebitz5, Thomas Hofmann2, Elke...
COCOTEA 25 / BLACK TEA LOWERS RATE OF BLOOD PRESSURE VARIATION: A RANDOMIZED CONTROLLED TRIAL
Hodgson J.1, Croft D. 1, Woodman R.2, Puddey I. 1, Fuchs D.3, Draijer R. 3, Lukoshkova E.4, Head G.5 1School of Medicine and Pharmacology,...
COCOTEA 21 / EVALUATION OF REGULARLY CONSUMING NOVEL COCOA PRODUCTS ON CARDIOVASCULAR HEALTH IN THE MEDITERANEAN POPULATION
Sarriá B1 MartÃnez-López S1 Sierra-Cinos JL2 Garcia-Diz L2 Mateos R1 Bravo L1 1Department of Metabolism and Nutrition, Food Science, Technology and Nutrition Institute (ICTAN-...
COCOTEA / 18 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS
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...
COCOEA / 7 – HEAT-PROCESSED CARCINOGENS: WHAT CAN WE LEARN FROM THE COFFEE- CANCER PARADOX?
by Coughlin J. Coughlin & Associates: Consultants in Food/Nutritional/Chemical Toxicology &Safety, Aliso Viejo, California, USA. Animal carcinogens in heated foods have been a significant health concern...
COCOTEA / 6 – IS CHOCOLATE AN ENJOYABLE PARTNER OF TEA AND COFFEE? CONSUMERS SPEAK OUT
by Donadini G.1, Fumi M.D.1 1 Institute of Oenology and Food Engineering, Università Cattolica del Sacro Cuore, Piacenza, Italy Food and drink pairing is gaining...
COCOTEA / 2 – Moderate coffee consumption may help to promote body weight-maintenance in healthy subjects
by Veronika Somoza and Annett Riedel Institute of Nutritional and Physiological Chemistry, University of Vienna, Austria Epidemiological studies provide evidence that moderate coffee consumption is...
COCOTEA / 1 – Recent advantage on the characterisation of black tea thearubigins by Nikolai Kuhnert, Sujatha Jayaraman, Christian Grün and Ghada Yassin
MILAN - We begin today the publication of around 100 lectures and posters given at the Second International Congress on Cocoa, Coffee and Tea...
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