Coffee : production, quality and chemistry
edited by Adriana Farah
Bok · Engelsk · 2019
| Medvirkende | |
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| Omfang | xxxvii, 836 sider : illustrasjoner, diagrammer
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| Opplysninger | 1. Introduction to coffee plant and genetics / Thiago Ferreira, Joel Shuler, Rubens Guimarães and Adriana Farah -- 2. Coffee growing and post-harvest processing / Rubens José Guimarães [and four others] -- 3. Breeding strategies /Oliveiro Guerreiro-Filho and Mirian Perez Maluf -- 4. Coffee plant biochemistry / Hiroshi Ashihara, Tatshuito Fujimura and Alan Crozier -- 5. Mineral nutrition and fertilization / H.E.P. Martinez, J.C.L. Neves, V.H. Alvarez V. and J. Shuler -- 6. Coffee grading and marketing / Carlos Henrique Jorge Brando -- 7. Decaffeination and irradiation processes in coffee production / Pedro F. Lisboa, Carla Rodrigues, Pedro C. Simões and Cláudia Figueira -- 8. Roasting / Fernando Fernandes -- 9. Post-roasting processing : grinding, packaging and storage / Carla Rodrigues [and four others] -- 10. Beverage preparation / M.P. De Peña, I.A. Ludwig and C. Cid -- 11. Instant coffee production / Denisley G. Bassoli -- 12. Coffee by-products / M.D. Del Castillo [and four others] --13. Coffee cupping : evaluation of green coffee quality / Ildi Revi -- 14. Coffee : sensory aspects and consumer perception / Rosires Deliza -- 15. An emotion lexicon for the coffee drinking experience / K. Adhikari, E. Kenney, N. Bhumiratana and E. Chambers IV -- 16. Influence of genetics, environmental aspects and post-harvesting processing on coffee cup quality / Flávio Meira Borém [and six others] -- 17. Coffee certification / Carlos Henrique Jorge Brando -- 18. Proteins of coffee beans : recent advances / Paulo Mazzafera, Flávia Schimpl and Eduardo Kiyota -- 19. Polysaccharides and other carbohydrates / Joana Simões [and five others] -- 20. Lipids / K. Speer and I. Kölling-Speer -- 21. Minerals / Carmen Marino Donangelo -- 22. Organic acids / Adriana Farah and Ángela Galvan de Lima -- 23. Caffeine and minor methylxanthines in coffee / Juliana de Paula Lima and Adriana Farah -- 24. Chlorogenic acids / Marius Febi Matei, Lee Seung-Hun and Nikolai Kuhnert -- 25. Major chlorogenic acids' contents and distribution in coffees / Adriana Farah and Juliana de Paula Lima -- 26. Isoflavones, lignans and other minor polyphenols / Luciano Navarini, Silvia Colomban, giovanni Caprioli and Gianni Sagratini -- 27. Trigonelline and derivatives / Adriana Farah, Thiago Ferreira and Ana Carolina Vieira -- 28. Bioactive amines / Maria Beatriz A. Gloria and Nicki J. Engeseth -- 29. Melanoidins / Ana S.P. Moreira [and five others] -- 30. Acrylamide / José O. Fernandes -- 31. [Beta]-carbolines / Daniela A.C. Rodrigues and Susana Casal -- 32. Polycyclic aromatic hydrocarbons / Olga Viegas, Olívia Pinhos and Isabel M.P.L.V.O. Ferreira -- 33. Coffee volatile and aroma compounds : from the green bean to the cup / Chahan Yeretzian, Sebastian Opitz, Samo Smrke and Marco Wellinger -- 34. Phytochemicals from coffea leaves / Maria Teresa Salles Trevisan, Ricardo Farias de Almeida, Andrea Breuer and Robert W. Owen -- 35. Mycotoxins / rebeca Cruz and Susana Casal -- 36. Pesticide residues / Sara C. Cunha and José O. Fernandes. - Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by and international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field
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| Emner | |
| Dewey | |
| ISBN | 978-1-78262-004-4
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