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COCOTEA

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

Desk3 -
BREMEN, Germany — At the fifth international conference on Cocoa, Coffee and Tea (CoCoTea) around 150 participants from 40 nations and four continents discussed...
Cocoa

Elsevier announces the International Conference on Cocoa, Coffee & Tea

Desk3 -
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...
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 72 – SCREENING FOR SUPERIOR YEASTS FOR FERMENTATION OF BEER, WINE, CHOCOLATE AND TEA

Comunicaffe -
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...
Science

COCOTEA 69 – PECTIC POLYSACCHARIDES FROM THE INFUSIONS OF P. TRIDENTATUM, F. ANGUSTIFOLIA AND M. SUAVEOLENS: STRUCTURAL CHARACTERIZATION AND INFLAMMATORY INFLUENCE EVALUATION

Comunicaffe -
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,...
Science

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

Comunicaffe -
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...
Science

COCOTEA 60 – PHENOLIC COMPOSITION, CAFFEINE CONTENT AND ANTIOXIDANT CAPACITY OF COFFEE SILVERSKIN

Comunicaffe -
Calani L., Bresciani L., Brighenti F., Del Rio D. The φ2 Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, LS9 Interlaboratory group, Department of...
Science

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

Comunicaffe -
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,...
Science

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

Comunicaffe -
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....
Science

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

Comunicaffe -
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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