Adriana Farah 
Coffee [EPUB ebook] 
Production, Quality and Chemistry

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