The effect of processing and preparation on the caffeine content in coffee and tea – Erika Tadevosjanová
Erika Tadevosjanová
Bachelor's thesis
The effect of processing and preparation on the caffeine content in coffee and tea
Abstract:
Caffeine is a chemical compound obtained through extraction processes of plants or synthesis of urea and uric acid. Caffeine is one of the most consumed drugs in the world, with its presence in plants such as Coffea arabica and Coffea canephora, Camellia sinensis, Paullinia cupana, Ilex paraguariensis, Theobroma cacao, and Cola acuminata. Caffeine’s most significant role is as an adenosine receptor …more
Language used: English
Date on which the thesis was submitted / produced: 19. 4. 2024
Thesis defence
- Date of defence: 29. 5. 2024
- Supervisor: Ing. Olga Leuner, Ph.D.
- Reader: Ingrid Faltová, Ing.
Citation record
ISO 690-compliant citation record:
TADEVOSJANOVÁ, Erika. \textit{The effect of processing and preparation on the caffeine content in coffee and tea}. Online. Bachelor's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2024. Available from: https://theses.cz/id/dyug0t/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesBachelor programme:
Tropical Agriculture
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