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COCOTEA 47 – INDUSTRIAL EXTRACTION & NEW COMPONENT IN COCOA EXTRACT: LUTEOLIN 7- O-Β-D-GLUCOSIDE

Comunicaffe -
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,...
Science

COCOTEA 46 THE INFLUENCE OF DIFFERENT PROCESS STEPS ON THE RHEOLOGICAL AND MELTING PROPERTIES OF DARK AND MILK CHOCOLATE

Comunicaffe -
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...
Science

COCOTEA 45 SPECTROMETRIC AND SPECTROSCOPIC INVESTIGATION OF COLOR DEVELOPMENT IN COCOA BEANS

Comunicaffe -
Milev B.1, Patras M.1, Vrancken G.2, Bernaert H.2, Kuhnert N.1 1 School of Engineering and Science, Jacobs University Bremen, Bremen, Germany. 2 Barry Callebaut N.V.,...
Science

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...

Comunicaffe -
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...
Science

COCOTEA 41 – ENZYMATIC ACRYLAMIDE MITIGATION IN COFFEE

Comunicaffe -
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...
Science

COCOTEA 38 – MITIGATION OF ACRYLAMIDE FORMATION IN COFFEE SUBSTITUTE THROUGH CHANGES IN RAW MATERIAL COMPOSITION

Comunicaffe -
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...
Science

COCOTEA 39 – HOW REALISTIC ARE FURAN EXPOSURE CALCULATIONS FROM COFFEE BREW?

Comunicaffe -
Mesías 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...
Science

COCOTEA 37 – BIOREFINERY OF COFFEE PULP FOR THE PRODUCTION OF VALUABLE PECTINS AND POLYPHENOLS – ECONOMIC POTENTIAL AND RESULTS OF TECHNOLOGY DEVELOPMENT TO...

Comunicaffe -
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...
Science

COCOTEA 37 – TEA AND COFFEE BEVERAGES EFFECTIVELY REGENERATES ANTIOXIDANTS BOUND TO INSOLUBLE FOOD MATRIX

Comunicaffe -
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...
Science

COCOTEA 33 / A NOVEL ANTIOXIDANT BEVERAGE FOR BODY WEIGHT CONTROL BASED ON COFFEE SILVERSKIN

Comunicaffe -
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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