Coffee

Production, Quality and Chemistry

Buch | Hardcover

880 Seiten

2019
Royal Society of Chemistry (Verlag)
978-1-78262-004-4 (ISBN)

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This book covers coffee production, quality and chemistry from the plant to the cup. Aimed at advanced undergraduates, postgraduates and researchers, it provide an impactful and accessible guide to the current research in the field.

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 an 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.

Part 1 Coffee Production; Introduction to Coffee Plant and Genetics;

Coffee Growing and Post- harvest Processing;

Breeding Strategies;

Coffee Plant Biochemistry;

Mineral Nutrition and Fertilization;

Coffee Grading and Marketing;

Decaffeination and Irradiation Processes in Coffee Production;

Roasting;

Post-roasting Processing: Grinding, Packaging and Storage;

Beverage Preparation;

Instant Coffee Production;

Coffee By-Products;

Part 2 Coffee Quality;

Coffee Cupping: Evaluation of Green Coffee Quality;

Coffee - Sensory Aspects and Consumer Perception;

An Emotion Lexicon for the Coffee Drinking Experience;

Influence of Genetics, Environmental Aspects and Post-harvesting Processing on Coffee Cup Quality;

Coffee Certification;

Part 3 - Coffee Chemistry;

Proteins of Coffee Beans: Recent Advances;

Polysaccharides and Other Carbohydrates;

Lipids;

Minerals;

Organic Acids;

Caffeine and Minor Methylxanthines in Coffee;

Chlorogenic Acids;

Major Chlorogenic Acids’ Contents and Distribution in Coffees;

Isoflavones, Lignans and Other Minor Polyphenols;

Trigonelline and Derivatives;

Bioactive Amines;

Melanoidins;

Acrylamide;

β-Carbolines;

Polycyclic Aromatic Hydrocarbons;

Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup;

Phytochemicals from Coffea leaves;

Mycotoxins;

Pesticide Residues;

Subject Index

Erscheinungsdatum	27.07.2017
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	1448 g
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-78262-004-4 / 1782620044
ISBN-13	978-1-78262-004-4 / 9781782620044
Zustand	Neuware