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2014-11-03T00:00:00.000Z

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Wrong Stanley Segall?

Dr. Stanley Segall

Professor Emeritus of Nutrition and Food Sciences

Drexel University

Direct Phone: (215) ***-****       

Email: s***@***.edu

Drexel University

3141 Chestnut Street

Philadelphia, Pennsylvania 19104

United States

Company Description

Founded in 1891, Drexel (http://www.drexel.edu) is widely recognized for its focus on technology and experiential learning. The first major university to operate a fully wireless campus, Drexel is a leader in integrating emerging technologies into all asp... more

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Background Information

Employment History

Professor of Nutrition and Food Science

Drexel University

Spokesperson

Journal of Food Science

Affiliations

Professor Emeritus of Nutritional Biochemistry
Drexel University

Education

Ph.D.

Web References (27 Total References)


MomTalk.com - Caffeine's Surprising Health Benefits - March 24, 2009 6:49 PM.

www.momtalk.com [cached]

Despite previous concerns to the contrary, "caffeine consumption up to 300 mg [or about two cups of coffee] per day has been shown to have no harmful effects," says Stanley Segall, Ph.D., professor emeritus of nutrition and food sciences at Drexel University in Philadelphia. Even better, recent research has revealed that caffeine provides "a number of beneficial effects on a laundry list of conditions," says Segall.


Stanley Segall, a spokesman ...

humboldtsentinel.com [cached]

Stanley Segall, a spokesman for the not-for-profit Institute of Food Technologists, a scientific society based in Chicago, says the study is a "very good beginning" but more research is needed.

"It's the first study of this type, and it's not clear to me that they were really rigorous in terms of sample selection," says Segall, who was not involved in the study. "It would have been useful if they had compared two sets of coffee cherries from the same tree, with one passing through the civet and the other not going through the animal, to see if there was a fingerprint difference between the two treatments," he adds.
It would have been interesting to contrast the scientific analysis with cupping, or tasting, data, says Segall, professor emeritus of nutritional biochemistry at Drexel University in Philadelphia.
Although some sellers claim that enzymes in the civet's stomach break down proteins in the beans, resulting in smoother coffee, Segall says it's open to question whether the animal's digestive process affects flavor.


Rocky Mountain News: Business

www.rockymountainnews.com [cached]

Don't count on it, at least among the athletes, said Stanley Segall, a professor of nutrition and food science at Drexel University in Philadelphia.

"My suspicion is that athletes who want to maximize their performance are not going to go on a low-carb regimen," he said.


Milk with Tea at Tea Review Blog

www.teareviewblog.com [cached]

Dr. Stanley Segall, professor emeritus of nutrition and food sciences at Drexel University in Philadelphia and spokesperson for the Institute of Food Technologists says of adding milk to tea, ""Changes in brewing temperature affect extraction of color- and flavor-responsible chemicals exponentially.


Stanley Segall, a spokesman ...

www.9news.com [cached]

Stanley Segall, a spokesman for the not-for-profit Institute of Food Technologists, a scientific society based in Chicago, says the study is a "very good beginning" but more research is needed.

"It's the first study of this type, and it's not clear to me that they were really rigorous in terms of sample selection," says Segall, who was not involved in the study. It would have been useful if they had compared two sets of coffee cherries from the same tree, with one passing through the civet and the other not going through the animal, to see if there was a fingerprint difference between the two treatments, he adds.
It would have been interesting to contrast the scientific analysis with cupping, or tasting, data, says Segall, professor emeritus of nutritional biochemistry at Drexel University in Philadelphia.
Although some sellers claim that enzymes in the civet's stomach break down proteins in the beans, resulting in smoother coffee, Segall says it's open to question whether the animal's digestive process affects flavor.

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