| Description |
xii, 435 pages |
| Series |
ACS symposium series. 0097-6156 ; 754
|
| Contents |
Machine derived contents note: Preface -- Introduction -- 1. Chemistry and Health Benefits of Caffeinated Beverages: Symposium Overview, D. G. Steffen -- 2. Pathways Involved in the Metabolism of Caffeine by Coffea and Camellia Plants, George R. Waller and et al. -- 3. Comparing Coffee and Tea, Stanley Segall -- Behavioral Effects -- 4. Behavioral Effects of Caffeine, Andrew Smith and Carolyn Brice -- 5. Why We Drink Caffeine-Containing Beverages, and the Equivocal Benefits of Regular Caffeine Intake for Mood and Cognitive Performance, Peter J. Rogers -- 6. Caffeine Effects on the Brain and Behavior: A Metabolic Approach, Astrid Nehlig -- Health Benefits: Anticancer -- 7. The Anticancer Activity of Coffee Beans, E. G. Miller and et al. -- 8. Coffee Consumption and Cancer, Andrew Sivak -- 9. Evaluation of Coffee and Caffeine for Mutagenic, Carcinogenic, and Anticarcinogenic Activity, Richard H. Adamson -- 10. Cancer Prevention Properties of Tea: Biochemical Mechanisms, Jen-Kun Lin and et al. -- Health Benefits: Antioxidants -- 11. Antioxidative Polyphenolic Substances in Cacao Liquor, N. Osakabe and et al. -- 12. Antioxidant Capacity and Epicatechin Bioavailability of Polyphenolic-Rich Beverages (Cocoa and Teas), M. Richelle and et al. -- 13. Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages, Ulrich H. Engelhardt, Christiane Lakenbrink, and Svenja Lapczynski -- 14. Radical Scavenging and Antioxidative Properties of Phenolic Compounds in Relation to Their Chemical Structure, K. Bungert and K. Eichner -- 15. Antioxidative Activities of Aroma Extracts Isolated from Various Beans, K. G. Lee, H. Aoki, and T. Shibamoto -- 16. Radical Scavenging Mechanisms of Catechins on 2,2-Diphenyl-1-picrylhydrazyl Radical, Masayuki Suzuki and et al. -- Health Benefits: Other -- 17. Hypolipidemic Activity of Green Tea Epicatechins, Zhen-Yu Chen and Wing Ping Fong -- 18. Health Benefits of Green Tea Catechins: Improvement of Intestinal Conditions, Yukihiko Hara -- 19. Potential Cardiovascular Health Benefits of Procyanidins Present in Chocolate and Cocoa, Monica M. Bearden and et al. -- Coffee -- 20. An Overview of Coffee Roasting, Thomas H. Parliament -- 21. Sensory Studies on the Key Odorants of Roasted Coffee, W. Grosch and et al. -- 22. Formation of Sulfur-Containing Volatiles under Coffee Roasting Conditions, George P. Rizzi -- 23. Characterization of the Roasting Temperature and Tim-Dependent Physicochemical and Sensory Evaluation of Various Coffee Beans, Y. S. Ko -- 24. Degradation of Furfuryl Mercaptan in Fenton-Type Model Systems, I. Blank and et al. -- 25. Diterpenes in Coffee, K. Speer and et al. -- 26. Headspace Analysis of the Coffe Beverage with and without Different Milk Additives, H. Steinhart and M. Bucking -- Cocoa And Guarana -- 27. The Chemistry and Technology of Cocoa, Peter Schieberle -- 28. Flavor Developement of Cocoa during Roasting, L. Hashim -- 29. Chocolate Flavor via the Maillard Reaction, C. Q. Chen and E. Robbins -- 30. Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin, B. D. Glazier and P. S. Dimick -- 31 or thee Chemistry of Guarana: Guarana, Brazil's Super-Fruit for the Caffeinated Beverages Industry. Terry H. Walker and et al. -- Tea -- 32. The Chemistry of Tea, Chi-Tang Ho and Nanqun Zhu -- 33. B-Primeverosidase Relationship with Floral Tea Armoa Formation during Processing of Oolong Tea and Black Tea, Kanzo Sakata -- 34. The Change in the Flavor of Green and Black Tea Drinks by the Retorting Process, Hideki Masuda and Kenji Kumazawa -- 35. Effect of pH and Tea Concentration on Extraction of Catechins from Japanese Green Tea, Yuko Yoshida, Masaaki Kiso, and Tetsuhisa Goto -- Analysis -- 36. The Analysis of Coffee Phenols and Phenolic Acids, G. B. Cohen -- 37. Capillary Electrophoresis of Roasted Coffees, Jennifer M. Ames, Louise Royle, and Allan G. W. Bradbury -- 38. HPLC-MS Analysis of Flavonoids in Foods and Beverages, John F. Hammerstone and Sheryl A. Lazarus -- 39. Methyluric Acids: Chemical Markers of Oxidation in Coffee, Tea, and Cocoa, Richard H. Stadler and Robert J. Turesky -- 40. Capillary Electrphoesis of Some Caffeinated Soft Drinks, Jennifer M. Ames, Louise Royle, and Harry E. Nursten -- Indexes -- Author Index -- Subject Index |
| Notes |
Based on the symposium that was part of the 217th National American Chemical Society Meeting in Anaheim, Calif., Mar., 1999 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Caffeine habit -- Congresses.
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Coffee drinking -- Congresses.
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Caffeine -- Physiological effect -- Congresses.
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TexHealth aspects -- Congresses
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Coffee -- Health asepcts -- Congresses
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| Genre/Form |
Conference papers and proceedings.
|
| Author |
Ho, Chi-Tang, 1944-
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Parliment, Thomas H., 1939-
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Schieberle, Peter.
|
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American Chemical Society. Meeting (217th : 1999 : Anaheim, Calif.)
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| LC no. |
99058369 |
| ISBN |
0841236542 |
|
