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Science

COCOTEA 32 – BIOACTIVE COMPONENTS OF TEA DUST FROM DECAFFEINATION PROCESS

Comunicaffe -
Culetu A, Högger F, Héritier J & Andlauer W Institute of Life Technologies, University of Applied Sciences Valais, Route du Rawyl 47, CH-1950 Sion,...
Science

COCOTEA 31 / EFFECTS OF OXIDATIVE COMPONENT-REDUCED COFFEE ENRICHED WITH CHLOROGENIC ACIDS ON BLOOD PRESSURE, BODY FAT, AND ENERGY METABOLISM IN HUMANS

Comunicaffe -
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...
Science

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...

Comunicaffe -
Annett Riedel1, Christina Maria Hochkogler1, Natalie Dieminger2, Roman Lang2, Tamara Bakuradze3, Gina Montoya3, Swantje Winkler4, Gerhard Bytof5, Ingo Lantz5, Herbert Stiebitz5, Thomas Hofmann2, Elke...
Science

COCOTEA 25 / BLACK TEA LOWERS RATE OF BLOOD PRESSURE VARIATION: A RANDOMIZED CONTROLLED TRIAL

Comunicaffe -
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,...
Science

COCOTEA 21 / EVALUATION OF REGULARLY CONSUMING NOVEL COCOA PRODUCTS ON CARDIOVASCULAR HEALTH IN THE MEDITERANEAN POPULATION

Comunicaffe -
Sarriá B1 Martínez-López S1 Sierra-Cinos JL2 Garcia-Diz L2 Mateos R1 Bravo L1 1Department of Metabolism and Nutrition, Food Science, Technology and Nutrition Institute (ICTAN-...
Science

COCOTEA / 18 – EVIDENCE OF DIFFERENT FLAVOR FORMATION DYNAMICS BY ROASTING COFFEE FROM DIFFERENT ORIGINS: ONLINE ANALYSIS WITH PTR-TOF-MS

Comunicaffe -
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...
Science

COCOEA / 7 – HEAT-PROCESSED CARCINOGENS: WHAT CAN WE LEARN FROM THE COFFEE- CANCER PARADOX?

Comunicaffe -
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...
Science

COCOTEA / 6 – IS CHOCOLATE AN ENJOYABLE PARTNER OF TEA AND COFFEE? CONSUMERS SPEAK OUT

Comunicaffe -
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...
Science

COCOTEA / 2 – Moderate coffee consumption may help to promote body weight-maintenance in healthy subjects

Comunicaffe -
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...
Culture

COCOTEA / 1 – Recent advantage on the characterisation of black tea thearubigins by Nikolai Kuhnert, Sujatha Jayaraman, Christian Grün and Ghada Yassin

Comunicaffe -
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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