LEADER 05398nam 2200673 a 450 001 9910139694403321 005 20230802004457.0 010 $a1-119-94987-4 010 $a1-283-45409-2 010 $a9786613454096 010 $a1-119-94989-0 010 $a1-119-94986-6 035 $a(CKB)2550000000083737 035 $a(EBL)849019 035 $a(OCoLC)775302056 035 $a(SSID)ssj0000589485 035 $a(PQKBManifestationID)11369485 035 $a(PQKBTitleCode)TC0000589485 035 $a(PQKBWorkID)10665281 035 $a(PQKB)10733869 035 $a(MiAaPQ)EBC4041191 035 $a(MiAaPQ)EBC849019 035 $a(Au-PeEL)EBL849019 035 $a(CaPaEBR)ebr10529334 035 $a(CaONFJC)MIL345409 035 $a(EXLCZ)992550000000083737 100 $a20110921d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCoffee$b[electronic resource] $eemerging health effects and disease prevention /$fYi-Fang Chu, editor 210 $aAmes, Iowa $cIFT Press$d2012 215 $a1 online resource (354 p.) 225 1 $aIFT Press series 300 $a"A John Wiley & Sons, Ltd., publication." 311 $a0-470-95878-2 320 $aIncludes bibliographical references and index. 327 $aCoffee Emerging Health Effects and Disease Prevention; Contents; Preface; List of Contributors; List of Abbreviations; Acknowledgement; 1 Introduction; 1.1 Coffee-a popular beverage; 1.2 Coffee from a nutritional perspective; 1.3 Potential beneficial effects of coffee; 1.4 Limitations to the beneficial effects; 1.5 History; 1.6 Coffee production worldwide; 1.7 Coffee processing: formation and fate of bioactive compounds; 1.7.1 Green bean processing, storage, and transport; 1.7.2 Blending; 1.7.3 Roasting; 1.7.4 Grinding; 1.7.5 Packaging and storage; 1.7.6 Decaffeination 327 $a1.7.7 Soluble coffee production1.8 New processes to optimize the health benefits of coffee; 1.8.1 Enhancement with mannooligosaccharides; 1.8.2 Use of green bean extracts; 1.8.3 After-roast blending for enhanced antioxidative properties; 1.8.4 Stomach-friendly coffee; 1.9 Coffee preparation; 1.9.1 Boiled coffee; 1.9.2 Cafeti`ere or French press coffee; 1.9.3 Filter coffee; 1.9.4 Espresso; 1.9.5 Moka (mocha); 1.9.6 Percolated coffee; 1.9.7 Soluble coffee; 1.9.8 Liquid coffee; 1.9.9 Single-serve coffee machines; 1.10 Coffee beverages and specialties; 1.11 Coffee consumption; 1.12 Conclusions 327 $aAcknowledgmentsReferences; 2 Coffee Constituents; 2.1 Introduction; 2.2 Production of coffee and coffee-based beverages; 2.2.1 Green coffee production; 2.2.2 Decaffeinated coffee production; 2.2.3 Steam-treated and monsooned coffees; 2.2.4 Coffee roasting; 2.2.5 Coffee brewing; 2.2.6 Instant coffee production; 2.3 Natural coffee constituents; 2.3.1 Green coffee chemical composition; 2.3.1.1 Nonvolatile compounds in green coffee; Caffeine; Trigonelline; Chlorogenic acids; Cafestol and kahweol; Soluble dietary fiber; Water; Carbohydrates; Protein, peptides, and free amino acids; Minerals 327 $aLipids2.3.1.2 Volatile compounds in green coffee; 2.3.2 Changes in coffee chemical composition during roasting; 2.3.2.1 Nonvolatile components in roasted coffee; 2.3.2.2 Volatile compounds in roasted coffee; 2.3.3 Changes in coffee chemical composition during special coffee processing; 2.3.4 Chemical composition of coffee brew; 2.4 Incidental coffee constituents; 2.4.1 Incidental nonvolatile compounds in coffee; 2.4.1.1 Ochratoxin A; 2.4.1.2 Biogenic amines; 2.4.1.3 -carbolines; 2.4.1.4 Acrylamide; 2.4.1.5 Polycyclic aromatic hydrocarbons; 2.4.1.6 Pesticide residues 327 $a2.4.2 Incidental volatile constituents in coffee2.5 Concluding remarks; Acknowledgments; References; 3 Bioavailability of Coffee Chlorogenic Acids; 3.1 Introduction; 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested; 3.2.1 Dietary intake; 3.2.2 Levels in coffee beverage; 3.3 Bioavailability of coffee chlorogenic acids; 3.3.1 Absorption and metabolic fate; 3.3.2 Extensive metabolism upon intake; 3.3.2.1 Identification of chlorogenic acid metabolites; 3.3.2.2 Metabolic pathways; 3.3.2.3 Bioavailability of intact chlorogenic acids; 3.3.3 Urinary and biliary excretion 327 $a3.3.4 Effects of food matrix and co-ingestion on bioavailability 330 $aCoffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreat 410 0$aIFT Press series. 606 $aCoffee$xHealth aspects 615 0$aCoffee$xHealth aspects. 676 $a633.73 701 $aChu$b Yi-Fang$0856999 712 02$aInstitute of Food Technologists. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139694403321 996 $aCoffee$91913801 997 $aUNINA LEADER 03685oam 22008534a 450 001 9910796592603321 005 20221208204016.0 010 $a1-5261-2484-X 010 $a1-5261-3236-2 010 $a1-5261-2483-1 024 7 $a10.7765/9781526124838 035 $a(CKB)3840000000330402 035 $a(MiAaPQ)EBC5224650 035 $a(OCoLC)1020066607 035 $a(MdBmJHUP)muse77834 035 $a(DE-B1597)659185 035 $a(DE-B1597)9781526124838 035 $a(EXLCZ)993840000000330402 100 $a20180122d2018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aPractising EU foreign policy$eRussia and the eastern neighbours /$fBeatrix Futa?k-Campbell 210 1$aManchester, [Michigan] :$cManchester University Press,$d2018. 210 4$dİ2018 215 $a1 online resource (174 pages) 311 $a0-7190-9589-1 320 $aIncludes bibliographical references and index. 327 $aCover; Title page; Copyright page; Epigraph; Contents; Acknowledgements; Abbreviations; Introduction; Part I Theory; 1 Studying practitioners' practices; 2 Studying social action in interaction; Part II Practice; 3 Constructing the "European"; 4 The normative role of the EU in the eastern region; 5 EU foreign policy as a vocation for Europe; 6 Justifying the EU's interests in the region: energy security; Conclusion; Appendix: transcript notation; References; Index. 330 $aThis book is a novel contribution to the 'practice theory' turn in International Relations. 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