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A erradicaçao dos cafèzais velhos e o reaproveitamento de suas glébas através da mecanizaçao da agricultura / Joao Candido Ferreira Netto
| A erradicaçao dos cafèzais velhos e o reaproveitamento de suas glébas através da mecanizaçao da agricultura / Joao Candido Ferreira Netto |
| Autore | Ferreira Netto, Joao Candido |
| Pubbl/distr/stampa | San Paulo, : Departamento de Engenharia e Mecanica da Agricultura, 1978 |
| Descrizione fisica | 39 p. ; 23 cm |
| Disciplina | 633.73 |
| Soggetto non controllato | Caffè |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | por |
| Record Nr. | UNINA-990001691610403321 |
Ferreira Netto, Joao Candido
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| San Paulo, : Departamento de Engenharia e Mecanica da Agricultura, 1978 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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As manifestacoes pathologicas que acompanham o desenvolvimento da broca Stephanoderes hampei Ferr. (St. coffeaeHag.) nos fructos ou nas sementes do cafeeiro / Commissao de Estudo e Debellacao da Praga Cafeeira ; nota preliminar pelo Rosario Averno Sacca
| As manifestacoes pathologicas que acompanham o desenvolvimento da broca Stephanoderes hampei Ferr. (St. coffeaeHag.) nos fructos ou nas sementes do cafeeiro / Commissao de Estudo e Debellacao da Praga Cafeeira ; nota preliminar pelo Rosario Averno Sacca |
| Pubbl/distr/stampa | S. Paulo : Secretaria da Agriculture Commercio e Obras Publicas, 1926 |
| Descrizione fisica | 87 p. ; 27 cm |
| Disciplina | 633.73 |
| Soggetto non controllato | Caffe |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001846730403321 |
| S. Paulo : Secretaria da Agriculture Commercio e Obras Publicas, 1926 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Biografia del caffé / Heinrich Eduard Jacob ; traduzione e aggiunta sul caffé e i caffé in Italia di Aldo Oberdorfer
| Biografia del caffé / Heinrich Eduard Jacob ; traduzione e aggiunta sul caffé e i caffé in Italia di Aldo Oberdorfer |
| Autore | Jacob, Heinrich Eduard |
| Pubbl/distr/stampa | Milano : Bompiani, 1936 |
| Descrizione fisica | 414 p. : ill. ; 22 cm |
| Disciplina |
633.73
338.17373 |
| Collana | Libri scelti |
| Soggetto topico | Caffè - Produzione |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000035438 |
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Jacob, Heinrich Eduard
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| Milano : Bompiani, 1936 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
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Ciclo de crecimiento del cafeto / Raul Figueroa
| Ciclo de crecimiento del cafeto / Raul Figueroa |
| Autore | Figueroa, Raul |
| Pubbl/distr/stampa | Lima-Peru : Depart. de Informaciones Tecnicas, 1962 |
| Descrizione fisica | 23 p. ; 21 cm |
| Disciplina | 633.73 |
| Soggetto non controllato | Caffè |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001691590403321 |
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Figueroa, Raul
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| Lima-Peru : Depart. de Informaciones Tecnicas, 1962 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Coffee / FAO
| Coffee / FAO |
| Autore | FAO |
| Pubbl/distr/stampa | Roma : FAO, 1970 |
| Descrizione fisica | 36 p. ; 20 cm |
| Disciplina | 633.73 |
| Collana | Better farming series |
| Soggetto non controllato | Caffè |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001691600403321 |
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FAO
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| Roma : FAO, 1970 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee 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
1.7.7 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 AcknowledgmentsReferences; 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 Lipids2.3.1.2 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 2.4.2 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 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910139694403321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee 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
1.7.7 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 AcknowledgmentsReferences; 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 Lipids2.3.1.2 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 2.4.2 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 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNINA-9910810214803321 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee [[electronic resource] ] : emerging health effects and disease prevention / / Yi-Fang Chu, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : IFT Press, 2012 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina | 633.73 |
| Altri autori (Persone) | ChuYi-Fang |
| Collana | IFT Press series |
| Soggetto topico | Coffee - Health aspects |
| ISBN |
1-119-94987-4
1-283-45409-2 9786613454096 1-119-94989-0 1-119-94986-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Coffee 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
1.7.7 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 AcknowledgmentsReferences; 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 Lipids2.3.1.2 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 2.4.2 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 3.3.4 Effects of food matrix and co-ingestion on bioavailability |
| Record Nr. | UNISA-996206509903316 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Coffee [[electronic resource] ] : recent developments / / edited by R.J. Clarke and O.G. Vitzthum
| Coffee [[electronic resource] ] : recent developments / / edited by R.J. Clarke and O.G. Vitzthum |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (270 p.) |
| Disciplina |
633.73
663 663.93 |
| Altri autori (Persone) |
ClarkeR. J (Ronald James)
VitzthumO. G |
| Collana | World agriculture series |
| Soggetto topico |
Coffee
Coffee industry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-31846-9
9786611318468 0-470-69049-6 0-470-68021-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
COFFEE Recent Developments; Contents; Preface; List of Contributors; 1 Chemistry I: Non-volatile Compounds; 1A Carbohydrates; 1.1 Introduction; 1.2 Green coffee; 1.2.1 Low molecular weight carbohydrate; 1.2.2 High molecular weight carbohydrate; 1.3 Roast coffee; 1.3.1 Low molecular weight carbohydrate; 1.3.2 High molecular weight carbohydrate; 1.4 Soluble coffee; 1.4.1 Low molecular weight carbohydrate; 1.4.2 High molecular weight carbohydrate; 1.5 Reactions of carbohydrates on roasting; 1.6 Functional properties of coffee carbohydrates; 1.6.1 Role in soluble coffee processing; 1.6.2 Foam
1.6.3 Coffee fiberReferences; 1B Acids in Coffee; 1.7 Quantitative data on organic acids in green coffee; 1.8 Determination of organic acids in roasted coffee; 1.9 Acid formation mechanisms; 1.9.1 Acetic, formic, lactic, glycolic and other carbohydrate derived acids; 1.9.2 Quinic acid; 1.9.3 Citric and malic acid; 1.9.4 Phosphoric acid; 1.10 Acid increase on storage; 1.11 Volatile acids; 1.12 Acid content and sensory characteristics; 1.12.1 Total acidity and sour taste; 1.12.2 Acid content and acidity; 1.12.3 Roast kinetics References; 1C Lipids; 1.13 Introduction; 1.14 Coffee oil 1.14.1 Determination of total oil content1.14.2 Isolation of coffee oil for detailed analysis; 1.15 Fatty acids; 1.15.1 Total fatty acids and fatty acids in triglycerides; 1.15.2 Free fatty acids; 1.16 Diterpenes in the lipid fraction of robusta and arabica coffees; 1.16.1 Free diterpenes; 1.16.2 Diterpene fatty acid esters; 1.16.3 Diterpenes in the lipid fraction of roasted coffees; 1.16.4 Diterpenes in coffee: health aspects; 1.17 Sterols; 1.18 Tocopherols; 1.19 Other compounds; 1.20 Coffee wax; References; 2 Chemistry II: Non-volatile Compounds,Part II; 2.1 Amino acids and Protein 2.1.1 Amino acids2.1.2 Amino acid derivatives; 2.1.3 Protein; 2.2 Fate of chlorogenic acid derivatives during roasting; 2.2.1 Quinic acid moiety; 2.2.2 Cinnamic acid derivative moiety; 2.3 Antioxidative compounds in coffee brew; 2.3.1 Compounds occurring naturally in green beans; 2.3.2 Effect of roasting on antioxidative activity; 2.4 Colored macromolecular compounds; 2.4.1 Characterization of colored polymers; 2.4.2 Characterization of the zinc-chelating compounds in coffee brews; References; 3 Chemistry III: Volatile Compounds; 3.1 Introduction; 3.2 Methodology 3.2.1 Isolation of the volatile fraction3.2.2 Screening for potent odorants; 3.2.3 Enrichment and identification; 3.2.4 Quantification; 3.2.5 Aroma models and omission experiments; 3.3 Raw coffee; 3.3.1 First studies; 3.3.2 Potent odorants; 3.3.3 Content and OAVs of odorants; 3.3.4 Contaminants causing off-flavour; 3.4 Roasted coffee; 3.4.1 Concentration of important odorants; 3.4.2 Evaluation of key odorants; 3.4.3 Arabica versus robusta coffee; 3.4.4 Influence of degree of roast; 3.4.5 Aroma changes during storage; 3.5 Coffee brew; 3.5.1 Extraction yield of potent odorants 3.6 Formation of odorants |
| Record Nr. | UNINA-9910145418703321 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee [[electronic resource] ] : recent developments / / edited by R.J. Clarke and O.G. Vitzthum
| Coffee [[electronic resource] ] : recent developments / / edited by R.J. Clarke and O.G. Vitzthum |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2001 |
| Descrizione fisica | 1 online resource (270 p.) |
| Disciplina |
633.73
663 663.93 |
| Altri autori (Persone) |
ClarkeR. J (Ronald James)
VitzthumO. G |
| Collana | World agriculture series |
| Soggetto topico |
Coffee
Coffee industry |
| ISBN |
1-281-31846-9
9786611318468 0-470-69049-6 0-470-68021-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
COFFEE Recent Developments; Contents; Preface; List of Contributors; 1 Chemistry I: Non-volatile Compounds; 1A Carbohydrates; 1.1 Introduction; 1.2 Green coffee; 1.2.1 Low molecular weight carbohydrate; 1.2.2 High molecular weight carbohydrate; 1.3 Roast coffee; 1.3.1 Low molecular weight carbohydrate; 1.3.2 High molecular weight carbohydrate; 1.4 Soluble coffee; 1.4.1 Low molecular weight carbohydrate; 1.4.2 High molecular weight carbohydrate; 1.5 Reactions of carbohydrates on roasting; 1.6 Functional properties of coffee carbohydrates; 1.6.1 Role in soluble coffee processing; 1.6.2 Foam
1.6.3 Coffee fiberReferences; 1B Acids in Coffee; 1.7 Quantitative data on organic acids in green coffee; 1.8 Determination of organic acids in roasted coffee; 1.9 Acid formation mechanisms; 1.9.1 Acetic, formic, lactic, glycolic and other carbohydrate derived acids; 1.9.2 Quinic acid; 1.9.3 Citric and malic acid; 1.9.4 Phosphoric acid; 1.10 Acid increase on storage; 1.11 Volatile acids; 1.12 Acid content and sensory characteristics; 1.12.1 Total acidity and sour taste; 1.12.2 Acid content and acidity; 1.12.3 Roast kinetics References; 1C Lipids; 1.13 Introduction; 1.14 Coffee oil 1.14.1 Determination of total oil content1.14.2 Isolation of coffee oil for detailed analysis; 1.15 Fatty acids; 1.15.1 Total fatty acids and fatty acids in triglycerides; 1.15.2 Free fatty acids; 1.16 Diterpenes in the lipid fraction of robusta and arabica coffees; 1.16.1 Free diterpenes; 1.16.2 Diterpene fatty acid esters; 1.16.3 Diterpenes in the lipid fraction of roasted coffees; 1.16.4 Diterpenes in coffee: health aspects; 1.17 Sterols; 1.18 Tocopherols; 1.19 Other compounds; 1.20 Coffee wax; References; 2 Chemistry II: Non-volatile Compounds,Part II; 2.1 Amino acids and Protein 2.1.1 Amino acids2.1.2 Amino acid derivatives; 2.1.3 Protein; 2.2 Fate of chlorogenic acid derivatives during roasting; 2.2.1 Quinic acid moiety; 2.2.2 Cinnamic acid derivative moiety; 2.3 Antioxidative compounds in coffee brew; 2.3.1 Compounds occurring naturally in green beans; 2.3.2 Effect of roasting on antioxidative activity; 2.4 Colored macromolecular compounds; 2.4.1 Characterization of colored polymers; 2.4.2 Characterization of the zinc-chelating compounds in coffee brews; References; 3 Chemistry III: Volatile Compounds; 3.1 Introduction; 3.2 Methodology 3.2.1 Isolation of the volatile fraction3.2.2 Screening for potent odorants; 3.2.3 Enrichment and identification; 3.2.4 Quantification; 3.2.5 Aroma models and omission experiments; 3.3 Raw coffee; 3.3.1 First studies; 3.3.2 Potent odorants; 3.3.3 Content and OAVs of odorants; 3.3.4 Contaminants causing off-flavour; 3.4 Roasted coffee; 3.4.1 Concentration of important odorants; 3.4.2 Evaluation of key odorants; 3.4.3 Arabica versus robusta coffee; 3.4.4 Influence of degree of roast; 3.4.5 Aroma changes during storage; 3.5 Coffee brew; 3.5.1 Extraction yield of potent odorants 3.6 Formation of odorants |
| Record Nr. | UNISA-996203980903316 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
