Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081973
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dc.contributor.authorGUIMARAES, D. de A. B.
dc.contributor.authorSILVA, N. J. de A.
dc.contributor.authorBOQUIMPANI, B.
dc.contributor.authorFREITAS-SILVA, O.
dc.contributor.authorTEODORO, A. J.
dc.date.accessioned2017-12-08T23:25:30Z-
dc.date.available2017-12-08T23:25:30Z-
dc.date.created2017-12-08
dc.date.issued2017
dc.identifier.citationIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1081973-
dc.descriptionCoffee is an important source of compounds that may play bioactive functions in human body. However, these compounds can be transformed and degraded into other harmful substances, especially when exposed to the elevated temperature. This study aimed to observe the effect of coffee aqueous extracts (CAE) on and bioactive activity on human prostate cancer cells. Robusta coffee beans were selected, green beans (GB) were milled in an analytical grinder and the light (GL), medium (GM) and dark (GD) roasted beans were roasted in a grain roaster (Gene Café®).
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCoffee
dc.subjectRosting
dc.titleEffect of coffee extracts submitted at different roasting levels on human prostate cancer cell line(DU-145).
dc.typeResumo em anais e proceedings
dc.date.updated2017-12-15T11:11:11Zpt_BR
dc.subject.thesagroCâncerpt_BR
dc.description.notesSLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71838.
riaa.ainfo.id1081973
riaa.ainfo.lastupdate2017-12-15 -02:00:00
dc.contributor.institutionDeborah de Almeida Bauer Guimarães; Nathállia Jordão de Araújo Silva; B. Boquimpani; OTNIEL FREITAS SILVA, CTAA; Anderson Junger Teodoro.
Aparece nas coleções:Resumo em anais de congresso (CTAA)

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