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COCOTEA
COCOTEA 47 – INDUSTRIAL EXTRACTION & NEW COMPONENT IN COCOA EXTRACT: LUTEOLIN 7- O-Î’-D-GLUCOSIDE
Aubanel M.1 Barbeni M.2 Sucan M.3 1 Kerry Flavours France SAS, Z.I. du Plan, BP 82067, 06131-Grasse Cedex, France 2 Kerry, Via Fossata 114,...
COCOTEA 46 THE INFLUENCE OF DIFFERENT PROCESS STEPS ON THE RHEOLOGICAL AND MELTING PROPERTIES OF DARK AND MILK CHOCOLATE
Glicerina V.1,2, Balestra F.1 Dalla Rosa M.1,2 Romani S.1,21Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena...
COCOTEA 45 SPECTROMETRIC AND SPECTROSCOPIC INVESTIGATION OF COLOR DEVELOPMENT IN COCOA BEANS
Milev B.1, Patras M.1, Vrancken G.2, Bernaert H.2, Kuhnert N.1Â 1 School of Engineering and Science, Jacobs University Bremen, Bremen, Germany. 2 Barry Callebaut N.V.,...
COCOTEA 44 – DECODING THE MOLECULAR BASE FOR THE FINE FLAVOR OF ECUADOR’S NACIONAL COCOA – DIFFERENCES TO CCN-51 Ecuador is the world’s largest...
Steinhaus M.1, Humin J.1 , Schieberle P.1 1 Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Freising, Germany. E-mail: martin.steinhaus@lrz.tum.de Ecuador is...
COCOTEA 41 – ENZYMATIC ACRYLAMIDE MITIGATION IN COFFEE
Budolfsen Lynglev G., Baumann M.J. , Hendriksen H.V. Department of Food Applications, R&D, Novozymes A/S, DK-2880 Bagsvaerd, Denmark. gibu@novozymes.com The present paper will discuss the...
COCOTEA 38 – MITIGATION OF ACRYLAMIDE FORMATION IN COFFEE SUBSTITUTE THROUGH CHANGES IN RAW MATERIAL COMPOSITION
Loaec G.1, Henry N.2, Desprez B.2, Niquet-Léridon C.1, and Tessier F.J.1 1Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France. 2Florimond-Desprez, Cappelle en Pévèle, France E-mail: frederic.tessier@lasalle-beauvais.fr...
COCOTEA 39 – HOW REALISTIC ARE FURAN EXPOSURE CALCULATIONS FROM COFFEE BREW?
MesÃas M., Morales F.J.Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain. E-mail: mmesias@ictan.csic.es Worldwide Food Safety Agencies...
COCOTEA 37 – BIOREFINERY OF COFFEE PULP FOR THE PRODUCTION OF VALUABLE PECTINS AND POLYPHENOLS – ECONOMIC POTENTIAL AND RESULTS OF TECHNOLOGY DEVELOPMENT TO...
Belalcazar A 1, 2, Reith H2, Eppink M2, Wijffels R2 1 PECTCOF B.V. 2 Department of Bioprocess engineering, Wageningen University, Wageningen, Netherlands. E-mail: andres.belalcazar@pectcof.com Mechanization of coffee...
COCOTEA 37 – TEA AND COFFEE BEVERAGES EFFECTIVELY REGENERATES ANTIOXIDANTS BOUND TO INSOLUBLE FOOD MATRIX
Çelik E. E.1, Gökmen V.1,2 1Hacettepe University Food Engineering Department, Ankara, Turkey 2Hacettepe University Food Research Center, Ankara, Turkey E-mail: ecemevrim@hacettepe.edu.tr Antioxidants bound to insoluble...
COCOTEA 33 / A NOVEL ANTIOXIDANT BEVERAGE FOR BODY WEIGHT CONTROL BASED ON COFFEE SILVERSKIN
Martinez-Saez N1, Ullate M.1, Martin-Cabreja M.A.1, Martorell, P.2, Genovés S.2, Ramón D.2, del Castillo M.D1. 1 Institute of Food Science Research (UAM-CSIC). Madrid, Spain....
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