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COCOTEA 28 / TASTY ANTIDOTES TO FOOD – RELATED OXIDATIVE STRESS AND INFLAMMATION IN THE HISTORY OF HUMAN NUTRITION
Rotilio G. Università di Roma Tor Vergata e Università San Raffaele, Rome, Italy E-mail: rotilio.giuseppe@alice.it It is generally agreed that the separation of humans from...
COCOTEA 27 / GASTROINTESTINAL STRUCTURE- AND DOSE-RESPONSE RELATIONSHIPS FOR ABSORPTION OF COFFEE POLYPHENOLS
Scherbl D.1, Erk T.1, Barron D.2, Dionisi F.2; Hauser, J.1, Muentnich S.1, Renouf M.2; Steiling H.2, Williamson G.2, Richling E.1 1 Department of Food Chemistry...
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 20 / COFFEE: LET’S GO BEYOND ANTIOXIDANT ACTIVITY
Vitaglione P. Department of Agricultural and Food science, University of Naples “Federico II”, Portici, Italy. paola.vitaglione@unina.it Coffee is one of the most consumed beverage worldwide...
MILK MODIFIES COFFEE SENSORY PROPERTIES AND REVEALS UNEXPECTED NOTES – LUNGO STUDY
Puget S1, Pivrnec M.1 1 Nestlé Nespresso, Lausanne, Switzerland. E-mail: sabine.puget@nespresso.com More than half of coffee beverages worldwide are drunk in combination with milk. The most...
COCOTEA / 14 – 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...
COCOTEA / 13 – THE KINETICS OF COFFEE AROMA EXTRACTION
Mestdagh, F.1 Folmer, B.2 Davidek, T. 1 Blank, I. 1 1 Nestlé Product & Technology Centre, Orbe, Switzerland. 2 Nespresso, Lausanne, Switzerland. E-mail: Frederic.Mestdagh@rdor.nestle.com During coffee roasting, over 1000...
COCOTEA / 12 – COFFEE-MEDIATED CHEMOPREVENTION – MATTER OF GENOTYPE?
Hassmann U.1, Haupt L.M.2, Smith R.A.2, Bytof G.3, Lantz I.3, Griffiths L.R.2, Marko D.1 1 Department of Food Chemistry and Toxicology, University of Vienna, Vienna,...
COCOTEA / 9 – MODERN MOLECULAR NUTRITION APPROACHES TO UNDERSTAND THE COMPLEX NUTRIENTS, HOST AND MICROBIOTA INTERACTOME
Rezzi S1., Moco S1., Collino S1., Martin F-P1. 1 Nestlé Institute of Health Sciences SA, Campus EPFL, Quartier de l’innovation, Lausanne, Switzerland. E-mail: serge.rezzi@rd.nestle.com Beyond genetic factors,...
COCOTEA / 8 – DISCOVERY OF MOLECULAR TARGETS FOR COFFEE INNOVATIONS
Hofmann T. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise- Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany E-mail: thomas.hofmann@tum.de In addition to its stimulatory effect,...
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