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Charakterystyka chemiczna i biologiczna olejów z surowej i palonej kawy

Charakterystyka chemiczna i biologiczna olejów z surowej i palonej kawy

Juliana Martins Ribeiro

66,73 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Farmacología
ISBN:
9786209556340
66,73 €
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Ziarno kawy składa się z różnych substancji, które nadają napojowi smak i aromat, m.in. białek, węglowodanów i lipidów. Ta frakcja lipidowa, po wyekstrahowaniu z surowego ziarna kawy, jest wykorzystywana jako emolient w preparatach farmaceutycznych, a po wyekstrahowaniu z palonego ziarna jako dodatek do żywności, nadający jej aromat i smak. Znajomość składu chemicznego olejów ekstrahowanych z surowych i palonych ziaren kawy, a także ich działania przeciwutleniającego i przeciwbakteryjnego, jest niezbędna do potwierdzenia ich zastosowań, a także do zaproponowania nowych zastosowań.

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