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Caratterizzazione chimica e biologica degli oli di caffè crudo e tostato

Caratterizzazione chimica e biologica degli oli di caffè crudo e tostato

Juliana Martins Ribeiro

66,73 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Farmacología
ISBN:
9786209558900
66,73 €
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Il chicco di caffè è composto da una varietà di sostanze che conferiscono sapore e aroma alla bevanda, tra cui proteine, carboidrati e lipidi. Questa frazione lipidica, quando estratta dal chicco di caffè crudo, viene utilizzata come emolliente in formulazioni farmaceutiche e, quando estratta dal chicco tostato, come additivo alimentare per conferire aroma e sapore. Conoscere la composizione chimica degli oli estratti dai chicchi di caffè crudi e tostati, nonché le loro attività antiossidanti e antibatteriche, è necessario per confermare i loro utilizzi e proporne di nuovi.

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