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.
Tabela de Conteúdo
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
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