Chemical and biological characterisation of raw and roasted coffee oils
Author:   Juliana Martins Ribeiro
Publisher:   Our Knowledge Publishing
ISBN:  

9786209546105


Pages:   56
Publication Date:   28 January 2026
Format:   Paperback
Availability:   Available To Order   Availability explained
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Chemical and biological characterisation of raw and roasted coffee oils


Overview

Coffee beans are composed of a variety of substances that give the drink its flavour and aroma, including proteins, carbohydrates and lipids. When extracted from raw coffee beans, this lipid fraction is used as an emollient in pharmaceutical formulations and, when extracted from roasted beans, as a food additive to impart aroma and flavour. Knowing the chemical composition of the oils extracted from raw and roasted coffee beans, as well as their antioxidant and antibacterial activities, is necessary to confirm their uses and propose new applications.

Full Product Details

Author:   Juliana Martins Ribeiro
Publisher:   Our Knowledge Publishing
Imprint:   Our Knowledge Publishing
Dimensions:   Width: 15.20cm , Height: 0.30cm , Length: 22.90cm
Weight:   0.086kg
ISBN:  

9786209546105


ISBN 10:   6209546102
Pages:   56
Publication Date:   28 January 2026
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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