Dirk W. Lachenmeier
Artikel
Dispensing and serving temperatures of coffee-based hot beverages
Peer-reviewed | Manuscript received: August 10, 2017 | Revision accepted: January 4, 2018 Exploratory survey as a basis for cancer risk assessment Introduction In 1991, the lifestyle factor “coffee drinking” was evaluated by the International Agency for Research on Canc … weiterlesen
Ausgabe- bzw. Serviertemperatur von Kaffeeheißgetränken
free access to english version Peer-Review-Verfahren | Eingereicht: 10.08.2017 | Angenommen: 04.01.2018 Orientierende Untersuchungen als Grundlage für eine Krebsrisikobewertung Einleitung Im Jahr 1991 wurde der Lifestyle-Faktor „Trinken von Kaffee“ von der International … weiterlesen
Mate – a “new” caffeine-containing ingredient for the food and beverage industry
Peer-reviewed | Manuscript received: March 31, 2014 | Revision accepted: July 03, 2014 Introduction The leaves of the mate tree (Ilex paraguariensis) were already used as a recreational drug and medicine by the original inhabitants of South America. In the 17th century … weiterlesen
Development of a tool to assess the caffeine intake among teenagers and young adults
Peer-reviewed | Manuscript received: October 14, 2013 | Revision accepted: December 17, 2013 Introduction Many foods and beverages contain caffeine. Caffeine is consumed because it may stimulate the central nervous system, which contributes to an increased alertness and … weiterlesen