LEADER 05062nam 2200493 450 001 9910583461103321 005 20230120002536.0 010 $a1-78785-022-6 035 $a(CKB)3710000001300143 035 $a(MiAaPQ)EBC4855926 035 $a(EXLCZ)993710000001300143 100 $a20170526h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aHandbook of coffee processing by-products $esustainable applications /$fedited by Charis M. Galanakis 210 1$aLondon, England :$cAcademic Press,$d2017. 210 4$dİ2017 215 $a1 online resource (409 pages) $cillustrations (some color), tables 311 $a0-12-811290-5 311 $a0-12-811291-3 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title page; Copyright page; Contents; List of Contributors; Preface; Chapter 1 -- State of the art in coffee processing by-products; Abstract; Keywords; 1.1 -- Introduction; 1.2 -- Coffee processing; 1.2.1 -- The postharvesting processing; 1.2.2 -- The coffee roast; 1.2.3 -- The coffee beverage; 1.3 -- Coffee by-products composition and potential applications; 1.3.1 -- Coffee husks/pulp; 1.3.2 -- Immature and defective coffee beans; 1.3.3 -- Silverskin; 1.3.4 -- Spent coffee grounds; 1.4 -- Legislative frameworks and policy recommendations; 1.5 -- Conclusions; Acknowledgments; References 327 $aChapter 2 -- Healthy components of coffee processing by-productsAbstract; Keywords; 2.1 -- Introduction; 2.1.1 -- Spent coffee grounds; 2.2 -- Background on antioxidants; 2.2.1 -- The chemical basis of oxidation and reduction: movement of electrons; 2.2.2 -- Oxidants and antioxidants and why we need them; 2.2.2.1 -- Important biological roles of antioxidants; 2.2.2.2 -- Dualistic activities of antioxidants; 2.2.3 -- How we can measure antioxidant amounts; 2.2.3.1 -- DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; 2.2.3.2 -- ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assay 327 $a2.2.3.3 -- Thiobarbituric acid reactive substances: assay for lipid peroxidation2.2.3.4 -- Two superoxide scavenging assays; 2.2.4 -- The types of antioxidants found in coffee (under different roasting conditions) and coffee processing by-products; 2.2.4.1 -- Caffeine (1,3,7-trimethylxanthine); 2.2.4.2 -- Caffeine as an antioxidant; 2.2.4.3 -- Caffeine as an immune modulator; 2.2.4.4 -- Caffeine and its relationship in reducing some diseases; 2.2.4.5 -- Chlorogenic acids and caffeic acid; 2.2.4.6 -- Chlorogenic acids modulate glucose and lipid metabolism 327 $a2.2.4.7 -- Chlorogenic acids and their antiinflammatory activities; 2.2.4.8 -- Maillard reaction products; 2.2.4.9 -- Maillard reaction products in coffee and immune modulating effects; 2.2.4.10 -- Methylglyoxal as an inducer of AGEs; 2.2.4.11 -- Trigonelline, kahweol, and cafestol; 2.2.4.12 -- Diterpenes as antiinflammatory molecules; 2.2.4.13 -- Diterpenes effects on blood lipids; 2.2.5 -- Useful materials in different coffee by-products; 2.2.5.1 -- Husks; 2.2.6 -- Coffee pulp and silver skin; 2.2.6.1 -- Coffee pulp; 2.2.6.2 -- Coffee silver skin 327 $a2.2.7 -- Composition similarities between coffee and coffee processing by-products2.3 -- Conclusions; References; Further Reading; Chapter 3 -- The biorefinery concept for the industrial valorization of coffee processing by-products; Abstract; Keywords; 3.1 -- Coffee; 3.2 -- Coffee processing; 3.3 -- Coffee processing by-products; 3.3.1 -- Coffee silverskin; 3.3.2 -- Spent coffee grounds; 3.3.3 -- Coffee pulp; 3.3.4 -- Coffee husk; 3.3.5 -- Coffee cut-stems; 3.4 -- Characterization of coffee processing by-products; 3.5 -- Possibilities of integral valorization of coffee processing by-products 327 $a3.6 -- Products obtained from coffee processing by-products 330 1 $aHandbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenol 606 $aCoffee$xProcessing 606 $aCoffee industry 615 0$aCoffee$xProcessing. 615 0$aCoffee industry. 676 $a663.93 702 $aGalanakis$b Charis M. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910583461103321 996 $aHandbook of coffee processing by-products$92107428 997 $aUNINA