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Characterization and application of fungal chlorogenate hydrolase to enzymatic breaking down of chlorogenate from yerba mate
(Elsevier, 2018-04)
The aim of this work was to study the physicochemical and kinetic properties of chlorogenate hydrolase (CHase) (EC 3.1.1.42) of Aspergillus niger AKU 3302 by induction in the presence of yerba mate extract. The data obtained ...
Chlorogenic acid protects paraoxonase 1 activity in high density lipoprotein from inactivation caused by physiological concentrations of hypochlorite
(ELSEVIER SCIENCE BV, 2009)
We hypothesized that chlorogenic acids, the main phenolics in coffee, many fruits and Ilex paraguariensis extracts, protect paraoxonase 1 activity in HDL from inactivation by chlorination at concentrations of HOCl (50 mu ...
Determination of phenolic acids in coffee by micellar electrokinetic chromatography
(Elsevier Sci LtdOxfordInglaterra, 2007)
Mate drinking: Caffeine and phenolic acid intake
(Elsevier Sci LtdOxfordInglaterra, 1997)
Thermal intermittent drying of apples and its effects on energy consumption
(2018-01-31)
This study investigated thermal intermittence in apple drying, conducted in two stages, and its effect on energy consumption, drying kinetics, color and chlorogenic acid retention. The energy consumption was measured using ...
Phenol contents, oxidase activities, and the resistance of coffee to the leaf miner Leucoptera coffeella
(SpringerDordrechtHolanda, 2006)
Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids
(2019)
In this study, coffee pulp was used as carbon source in solid-state fermentation to produce a phenol-rich extract for industrial applications. Fermentations were carried out at laboratory (0.4 kg), semi-pilot (12 kg) and ...
Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents
(Brazilian Society of Chemical Engineering, 2008)
Optimization and modeling of the chlorogenic acid extraction from a residue of yerba mate processing
(Elsevier Gmbh, 2021-12)
Chlorogenic acid (CGA) and its hydrolysis products, quinic and caffeic acids are considered as fine chemicals and have a high commercial value. Yerba mate stems, useless residue from yerba mate processing, contains significant ...