Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana C. Arévalo"'
Autor:
Ostilio R. Portillo, Ana C. Arévalo
Publikováno v:
Bionatura. 7:1-10
Melanoidins are brown pigments thermally generated during the non-enzymatic Maillard reaction and are present in a large number of baked and roasted food products (e.g., bakery products, dark beer, coffee, etc.), conferring their typical color and im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::471d7a0d73db6b34f4c07e35d0c24559
https://doi.org/10.21931/rb/2022.07.03.4
https://doi.org/10.21931/rb/2022.07.03.4
Autor:
Ostilio R. Portillo, Ana C. Arévalo
Publikováno v:
Bionatura. 7:1-12
Only two species have gained economic importance in coffee production: Coffea arabica L. (Arabica coffee) & Coffea canephora Pierre ex A. Froehner var. Robusta, with 65 and 35% of world production attributed to C. arabica http://wsx5customurl.comL. &
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f037b3fb0f63c4a2759f2c076df23f2f
https://doi.org/10.21931/rb/2022.07.03.11
https://doi.org/10.21931/rb/2022.07.03.11
Autor:
Ostilio R. Portillo, Ana C. Arévalo
Publikováno v:
Bionatura. 7:1-15
Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid is typically consumed through coffee, tea, and other plant products but is also an additive in man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4bb985ead06c25c588ea8698dac3aa2
https://doi.org/10.21931/rb/2022.07.03.16
https://doi.org/10.21931/rb/2022.07.03.16
Autor:
Ostilio R. Portillo, Ana C. Arévalo
Publikováno v:
Bionatura. 7:1-19
Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::008c3a66b57eeb76aa4d2ebd261f6ef2
https://doi.org/10.21931/rb/2022.07.03.31
https://doi.org/10.21931/rb/2022.07.03.31