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Coffee : recent developments / edited by R. J. Clarke and O. G. Vitzhum
| Coffee : recent developments / edited by R. J. Clarke and O. G. Vitzhum |
| Pubbl/distr/stampa | Oxford...[etc.] : Blackwell Science, 2001 |
| Descrizione fisica | IX, 257 p. : ill. ; 26 cm. |
| Disciplina | 663.93 |
| Collana | World agriculture series |
| Soggetto topico | Caffè |
| ISBN | 0-632-05553-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNIBAS-000016880 |
| Oxford...[etc.] : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
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 | ||
| ||
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. | UNINA-9910829907603321 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee : recent developments / / edited by R.J. Clarke and O.G. Vitzthum
| Coffee : 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. | UNINA-9910876510603321 |
| Oxford ; ; Malden, MA, : Blackwell Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Coffee in Yemen / / J. Brian D. Robinson
| Coffee in Yemen / / J. Brian D. Robinson |
| Autore | Robinson J. Brian D. |
| Pubbl/distr/stampa | Berlin : , : Klaus-Schwarz-Verlag GmbH, , [2021] |
| Descrizione fisica | 1 online resource (112 pages) |
| Disciplina | 663.93 |
| Collana | Studies on Modern Yemen |
| Soggetto topico |
Coffee - Processing
Coffee - Health aspects |
| ISBN | 3-11-240238-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- FOREWORD -- CONTENTS -- LIST OF FIGURES -- 1. INTRODUCTION -- 2. THE ARABICA COFFEE TREE, YEMEN VARIETIES AND SEED PREPARATION -- 3. ENVIRONMENTAL CONDITIONS -- 4. COFFEE NURSERY METHODS AND SEEDLING PRODUCTION -- 5. FIELD PLANTING -- 6. PRUNING -- 7. WEEDING AND INTERCROPPING -- 8. SHADE AND SHELTER -- 9. IRRIGATION, WATER USE AND MULCHING -- 10. MANURE AND FERTILISER -- 11. PHYSIOLOGICAL AND OTHER DISORDERS -- 12. DISEASES AND PESTS -- 13. HARVESTING AND PROCESSING -- 14. GENERAL OBSERVATIONS -- REFERENCES |
| Record Nr. | UNINA-9910554496403321 |
Robinson J. Brian D.
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| Berlin : , : Klaus-Schwarz-Verlag GmbH, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Espresso coffee : the chemistry of quality / edited by Andrea Illy and Rinantonio Viani
| Espresso coffee : the chemistry of quality / edited by Andrea Illy and Rinantonio Viani |
| Pubbl/distr/stampa | London [etc.] : Academic Press, copyr. 1995 |
| Disciplina | 663.93 |
| Soggetto non controllato | caffe |
| ISBN | 0-12-370670-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990000150210203316 |
| London [etc.] : Academic Press, copyr. 1995 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Handbook of coffee processing by-products : sustainable applications / / edited by Charis M. Galanakis
| Handbook of coffee processing by-products : sustainable applications / / edited by Charis M. Galanakis |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (409 pages) : illustrations (some color), tables |
| Disciplina | 663.93 |
| Soggetto topico |
Coffee - Processing
Coffee industry |
| ISBN | 1-78785-022-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
Chapter 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 2.2.3.3 -- 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 2.2.4.7 -- 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 2.2.7 -- 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 3.6 -- Products obtained from coffee processing by-products |
| Record Nr. | UNINA-9910583461103321 |
| London, England : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Quality Determinants In Coffee Production / / edited by Lucas Louzada Pereira, Taís Rizzo Moreira
| Quality Determinants In Coffee Production / / edited by Lucas Louzada Pereira, Taís Rizzo Moreira |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 |
| Descrizione fisica | 1 online resource (XVII, 443 p. 172 illus. in color.) |
| Disciplina | 663.93 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food Science Organic Chemistry |
| ISBN | 3-030-54437-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Ch 1: Harvesting, drying and storage of coffee -- Ch 2: Global warming and the effects of climate Change on coffee production -- Ch 3: Soil microorganisms and quality of the coffee beverage -- Ch 4: BioChemical aspects of coffee fermentation -- Ch 5: Chemical constituents of coffee -- Ch 6: Relationship between coffee processing and fermentation -- Ch 7: Roasting process -- Ch 8: Physical classification and sensory coffee analysis -- Ch 9: Trends in specialty coffee. |
| Record Nr. | UNINA-9910483620403321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trattato istorico del caffé / di Vincenzo Corrado
| Trattato istorico del caffé / di Vincenzo Corrado |
| Autore | CORRADO, Vincenzo <1734-1836> |
| Pubbl/distr/stampa | Napoli : Berisio, 1968 |
| Descrizione fisica | 24 p. ; 23 cm |
| Disciplina | 663.93 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990002112540203316 |
|
CORRADO, Vincenzo <1734-1836>
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| Napoli : Berisio, 1968 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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