Interfacial properties of coffee oils (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Interfacial properties of coffee oils (Articolo in rivista) (literal)

Anno

• 2010-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.colsurfa.2010.02.002 (literal)

Alternative label

• M.Ferrari; F.Ravera; E.De Angelis ; F. S.Liverani;L. Navarini (2010)
  Interfacial properties of coffee oils
  in Colloids and surfaces. A, Physicochemical and engineering aspects (Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• M.Ferrari; F.Ravera; E.De Angelis ; F. S.Liverani;L. Navarini (literal)

Pagina inizio

• 79 (literal)

Pagina fine

• 82 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 365 (literal)

Rivista

• Colloids and surfaces. A, Physicochemical and engineering aspects (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note

• In: Colloids and Surfaces A-Physicochemical and Engineering Aspects, vol. 365 (1-3) pp. 79 - 82. B&D2009 - 4th International Workshop Bubble and Drop Interfaces (Thessaloniki, Greece, 23-25 September 2009). L. Liggieri, R. Miller, T.D. Karapantsios (eds.). Elsevier B.V, 2010. (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 1-3 (literal)

Note

• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• CNR-IENI, Genova, Aromalab, illycaffè S.p.A., Trieste, Italy, Illycaffè S.p.A, Trieste, Italy (literal)

Titolo

• Interfacial properties of coffee oils (literal)

Abstract

• The liquid-liquid interfacial properties of coffee oils extracted from roasted coffee have been investigated for the first time. Oils from roasted coffee of different botanical species and geographical origins as well as from roasted coffee blends and decaffeinated roasted coffee were characterized. The interfacial tension (IT) equilibrium values were compared with those of common vegetable oils. Both IT values and dynamic behaviour reflected the presence of particularly efficient surface-active compounds which make roasted coffee oil easily emulsifiable in aqueous media. Caffeine significantly contributes to lower IT of roasted coffee oil. Arabica coffee oils showed a dynamic behaviour characterized by the tendency to reach equilibrium in longer times in comparison to Robusta coffee oils. Also, the influence of the interfacial properties of roasted coffee oil on sensory and functional properties of coffee brews, such as espresso coffee, was discussed. (literal)

Prodotto di

• Institute of Condensed Matter Chemistry and Energy Technologies (ICMATE) (Istituto)
• Soft matter per l'ottimizzazione di combustibili e di processi di generazione energetica sostenibili (ET.P01.005.001) (Modulo)

Autore CNR

• FRANCESCA RAVERA (Unità di personale interno)
• MICHELE FERRARI (Persona)

Insieme di parole chiave

• Keywords of "Interfacial properties of coffee oils" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• MICHELE FERRARI (Persona)
• FRANCESCA RAVERA (Unità di personale interno)

Prodotto

• Institute of Condensed Matter Chemistry and Energy Technologies (ICMATE) (Istituto)
• Soft matter per l'ottimizzazione di combustibili e di processi di generazione energetica sostenibili (ET.P01.005.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Colloids and surfaces. A, Physicochemical and engineering aspects (Rivista)

Insieme di parole chiave di

• Keywords of "Interfacial properties of coffee oils" (Insieme di parole chiave)