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Navegação Brazilian Archives of Biology and Technology por assunto "Caffeine"

Navegação Brazilian Archives of Biology and Technology por assunto "Caffeine"

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  • Caffeine Formation by Suspension Cultures of Coffea dewevrei
    Sartor, Rosana Mary; Mazzafera, Paulo (Instituto de Tecnologia do Paraná - Tecpar, 2000-01)
    The low caffeine content in leaves of C. dewevrei (~ 0.5 mg/g) is due to a low biosynthesis associated with a fast degradation. On the other hand, high biosynthesis and low degradation confer a higher content (~ 8 mg/g) ...
  • Characterization of Roasted Coffea arabica Species by the Relationship Between Caffeine and Diterpenes Contents
    Zanin, Rodolfo Campos; Kitzberger, Cíntia Sorane Good; Benassi, Marta de Toledo (Instituto de Tecnologia do Paraná - Tecpar, 2020)
    Commercial roasted and ground coffees are usually blends of Coffea arabica and Coffea canephora. Considering the differences in price and sensory characteristics between these two species, the identification of the presence ...
  • Influence of integral and decaffeinated coffee brews on metabolic parameters of rats fed with hiperlipidemic diets
    Gomes, Júlia Ariana de Souza; Faria, Bruno Generoso; Silva, Viviam de Oliveira; Zangerônimo, Márcio Gilberto; Miranda, José Rafael; Lima, Adriene Ribeiro de; Pereira, Rosemary Gualberto Fonseca Alvarenga; Pereira, Luciano José (Instituto de Tecnologia do Paraná - Tecpar, 2013-09)
    The objective of this study was to evaluate the influence of integral and decaffeinated coffee brews (Coffea arabica L and C. canephora Pierre) on the metabolic parameters of rats fed with hyperlipidemic diet. Thirty male ...
  • Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees
    Vicente, Silvio José Valadão; Queiroz, Yara Severino; Gotlieb, Sabina Léa Davidson; Torres, Elizabeth Aparecida Ferraz da Silva (Instituto de Tecnologia do Paraná - Tecpar, 2014-01)
    This study compared the regular and decaffeinated coffees in relation to antioxidant capacity, levels of some antioxidant molecules and stability of these parameters over a six-month period under different storage conditions. ...

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