Art

J-GLOBAL ID：201802255909240826   Reference number：18A0318657

Characterization of Anti-Ice Nucleation Activity of the Extract from Coffee Refuse

コーヒー粕からの抽出物の防氷核形成活性のキャラクタリゼーション

Author (5)： KAWAHARA HIDEHISA (Department of Life Science and Biotechnology, Kansai University) ,  TAGAWA ERI (Department of Life Science and Biotechnology, Kansai University) ,  WATANABE CHIHIRO (Department of Life Science and Biotechnology, Kansai University) ,  HAMADA JUN (Department of Life Science and Biotechnology, Kansai University) ,  HAMADA SAYAKA (Department of Life Science and Biotechnology, Kansai University)
Material： Biocontrol Science  (Biocontrol Sci)
Volume： 22  Issue： 4  Page： 205-211(J-STAGE)  Publication year： 2017 
JST Material Number： L3233A  ISSN： 1342-4815  CODEN： BISCFY  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *coffee ,  *food processing by-product ,  *nucleation ,  *ice nucleus ,  *preservation ,  undercooling ,  activity(property) ,  concentration dependence ,  polyphenol ,  filtration ,  solvent extraction ,  alicyclic compound ,  aromatic ketone ,  conjugated diene ,  polynuclear aromatic compound ,  lactam ,  central nervous system stimulant ,  urea compound ,  olefin compound ,  unsaturated carboxylic acid ,  alicyclic alcohol ,  carboxylate(ester) ,  hydroxy acid ,  polyol ,  aliphatic carboxylic acid ,  carboxylate(salt) ,  dicarboxylic acid
Semi thesaurus term： *coffee waste ,  educt ,  *ice nucleation ,  *anti-icing

Author keywords (3)： Anti-ice nucleation activity ,  Coffee refuse ,  Caffeine

JST classification (2)： Alkaloid palatable beverages  (FJ06030D) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Substance index (4)： Fluorenone ,  Caffeine ,  Chlorogenic Acid ,  Calcium Oxalate

Reference (21)：

• Arai, S. and Watanabe, M. (1985) The protein that prevents the formation of ice nuclei. Kagaku To Seibutsu, 23, 363-373 (in Japanese).
• Battista, F., Fino, D. and Mancini, G. (2016) Optimization of biogas production from coffee production waste. Bioresour. Technol., 200, 884-890.
• Caprioli, G., Cortese, M., Sagratini, G. and Vittori, S. (2015) The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents. Int. J. Food Sci. Nutr., 66, 505-513.
• Choi, H. S., Park, E. D., Park, Y. and Suh, H. J. (2015) Spent coffee ground extract suppresses ultraviolet B-induced photoaging in hairless mice. J. Photochem. Photobiol. B: Biology, 153, 164-172.
• Esquivel, P. and Jiménez, V.M. (2012) Functional properties of coffee and coffee by-products. Food Res. Int., 46, 488-495.

Terms in the title (6)： コーヒー粕 ,  抽出物 ,  防氷 ,  核形成 ,  活性 ,  キャラクタリゼーション