Estonian
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)

coffea/kaalukaotus

Link salvestatakse lõikelauale
5 tulemused

Modeling weight loss and chlorogenic acids content in coffee during roasting.

Ainult registreeritud kasutajad saavad artikleid tõlkida
Logi sisse
Roasting is a key step in the production of a high-quality coffee. Roasting degree is directly related to coffee chemical composition and may be determined objectively by weight loss after roasting. Chlorogenic acids (CGA) are thermally labile phenolic compounds that play an important role in the
OBJECTIVE Green coffee bean extract is used as herbal medicine or supplement for weight reduction and obesity. The active constituents are considered caffeine and chlorogenic acid (CGA) derivatives. The mode of action of CGA is still unclear and can be related to peroxisome proliferator-activated

Effect of roasting on the formation of chlorogenic acid lactones in coffee.

Ainult registreeritud kasutajad saavad artikleid tõlkida
Logi sisse
Of all plant constituents, coffee has one of the highest concentrations of chlorogenic acids. When roasting coffee, some of these are transformed into chlorogenic acid lactones (CGL). We have studied the formation of CGL during the roasting of coffee beans in Coffea arabica cv. Bourbon; C.

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.

Ainult registreeritud kasutajad saavad artikleid tõlkida
Logi sisse
Coffea arabica beans were roasted in an oven at 200 °C for increasing lengths of time under vacuum (i.e. 0.15 kPa). The samples were then analysed for colour, weight loss, acrylamide concentration and sensory properties. Data were compared with those obtained from coffee roasted at atmospheric

IQP-GC-101 reduces body weight and body fat mass: a randomized, double-blind, placebo-controlled study.

Ainult registreeritud kasutajad saavad artikleid tõlkida
Logi sisse
IQP-GC-101 is a patented blend of the standardized extracts of Garcinia cambogia, Camellia sinensis, unroasted Coffea arabica, and Lagerstroemia speciosa. These individual ingredients of IQP-GC-101 have each shown promise in promoting weight loss; however, the efficacy of the blend has not been
Liitu meie
facebooki lehega

Kõige täiuslikum ravimtaimede andmebaas, mida toetab teadus

  • Töötab 55 keeles
  • Taimsed ravimid, mida toetab teadus
  • Maitsetaimede äratundmine pildi järgi
  • Interaktiivne GPS-kaart - märgistage ürdid asukohas (varsti)
  • Lugege oma otsinguga seotud teaduspublikatsioone
  • Otsige ravimtaimi nende mõju järgi
  • Korraldage oma huvisid ja hoidke end kursis uudisteuuringute, kliiniliste uuringute ja patentidega

Sisestage sümptom või haigus ja lugege ravimtaimede kohta, mis võivad aidata, tippige ürdi ja vaadake haigusi ja sümptomeid, mille vastu seda kasutatakse.
* Kogu teave põhineb avaldatud teaduslikel uuringutel

Google Play badgeApp Store badge