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Caractérisation chimique et biologique des huiles de café vert et torréfié

Caractérisation chimique et biologique des huiles de café vert et torréfié

Juliana Martins Ribeiro

66,79 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Farmacología
ISBN:
9786209551222
66,79 €
IVA incluido
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Le grain de café est composé d’une variété de substances qui confèrent saveur et arôme à la boisson, notamment des protéines, des glucides et des lipides. Cette fraction lipidique, lorsqu’elle est extraite du grain de café vert, est utilisée comme émollient dans les formulations pharmaceutiques et, lorsqu’elle est extraite du grain torréfié, comme additif alimentaire pour conférer arôme et saveur. Il est nécessaire de connaître la composition chimique des huiles extraites des grains de café crus et torréfiés, ainsi que leurs activités antioxydantes et antibactériennes, afin de confirmer leurs utilisations et d’en proposer de nouvelles.

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