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Keywords = FRAPP

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14 pages, 1210 KiB  
Article
Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body
by Regina Ewa Wierzejska, Iwona Gielecińska, Ewelina Hallmann and Barbara Wojda
Molecules 2024, 29(10), 2231; https://doi.org/10.3390/molecules29102231 - 9 May 2024
Cited by 2 | Viewed by 5185
Abstract
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and [...] Read more.
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of coffee from franchise coffee shops, and the caffeine/total polyphenol ratio. The five most popular types of coffee purchased in six franchise coffee shops in Warsaw were analysed. A total of 120 coffee samples were tested. A significant positive (r = 0.7407, p < 0.001) correlation was found between the total polyphenol and caffeine content in all coffee types tested. Per unit volume, espresso coffee had the highest significant (p < 0.005) average total polyphenol and caffeine contents (232.9 ± 63.9 mg/100 mL and 198.6 ± 68.3 mg/100 mL, respectively). After taking into account the coffee’s serving size, a serving of Americano provided significantly (p < 0.05) the most total polyphenol (average 223.5 ± 81.5 mg), while the highest caffeine content was provided by a serving of ice latte/latte frappe (average 136 ± 57.0 mg). The most favourable ratio of caffeine to total polyphenols (0.56) was found in a serving of Americano coffee; therefore, it seems that this coffee can be considered optimal in terms of the content of both compounds. These findings demonstrate that the polyphenol and caffeine contents of coffees offered in franchise coffee shops are closely related to the serving size. Full article
(This article belongs to the Special Issue The Role of Dietary Bioactive Compounds in Human Health)
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16 pages, 3071 KiB  
Article
Technology Development of Fast-Response Aerodynamic Pressure Probes
by Paolo Gaetani and Giacomo Persico
Int. J. Turbomach. Propuls. Power 2020, 5(2), 6; https://doi.org/10.3390/ijtpp5020006 - 12 Apr 2020
Cited by 17 | Viewed by 4449
Abstract
This paper presents and discusses the recent developments on the Fast-Response Aerodynamic Pressure Probe (FRAPP) technology at the Laboratorio di Fluidodinamica delle Macchine (LFM) of the Politecnico di Milano. First, the different geometries developed and tested at LFM are presented and critically discussed: [...] Read more.
This paper presents and discusses the recent developments on the Fast-Response Aerodynamic Pressure Probe (FRAPP) technology at the Laboratorio di Fluidodinamica delle Macchine (LFM) of the Politecnico di Milano. First, the different geometries developed and tested at LFM are presented and critically discussed: the paper refers to single-sensor or two-sensor probes applied as virtual 2D or 3D probes for phase-resolved measurements. The static calibration of the sensors inserted inside the head of the probes is discussed, also taking into account for the temperature field of application: in this context, a novel calibration procedure is discussed and the new manufacturing process is presented. The dynamic calibration is reconsidered in view of the 15-years’ experience, including the extension to probes operating at different temperature and pressure levels with respect to calibration. As for the probe aerodynamics, the calibration coefficients are discussed and the most reliable set here is evidenced. A novel procedure for the quantification of the measurement uncertainty, recently developed and based on the Montecarlo methodology, is introduced and discussed in the paper. Full article
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