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A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity

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A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity

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dc.contributor.author Souza, F. es_ES
dc.contributor.author Souza, E. es_ES
dc.contributor.author Pontes, S. es_ES
dc.contributor.author Leal Junior, W. es_ES
dc.contributor.author Freitas-Silva, O. es_ES
dc.contributor.author Nogueira, R. es_ES
dc.date.accessioned 2019-02-21T07:37:18Z
dc.date.available 2019-02-21T07:37:18Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117034
dc.description.abstract [EN] Green Coffee Products (GCP) consumption have been increased recently and is justified due its benefits to human health, as the antioxidant activity and thermogenic properties and ant mutagenic and ant carcinogenic capacity and also present alleged weight loss control. The aim this work was to elaborate a GCP with Coffea canephora by spray drying and compare its antioxidant capacity to commercial GCP samples by ORAC methodology. The results presented a range of 33.02 – 2,408.05 µmol Trolox/g for commercial products and 1,861.91 µmol Trolox/g for the product obtained in this work. es_ES
dc.description.sponsorship We are very grateful to CAPES for scolarship for SOUZA, F.C.A. and FAPERJ for funding. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Antioxidant activity es_ES
dc.subject Green coffee es_ES
dc.subject Spary drying es_ES
dc.subject ORAC es_ES
dc.title A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7649
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Souza, F.; Souza, E.; Pontes, S.; Leal Junior, W.; Freitas-Silva, O.; Nogueira, R. (2018). A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 943-950. https://doi.org/10.4995/IDS2018.2018.7649 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7649 es_ES
dc.description.upvformatpinicio 943 es_ES
dc.description.upvformatpfin 950 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7649 es_ES
dc.contributor.funder Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior, Brasil
dc.contributor.funder Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro


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