Pubbl/distr/stampa	London : , : IntechOpen, , 2020
Descrizione fisica	1 online resource (170 pages) : illustrations
Disciplina	633.7
Soggetto topico	Coffee
ISBN	1-83880-885-X
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Altri titoli varianti	Coffee
Record Nr.	UNINA-9910409733003321

Pubbl/distr/stampa	London, England : , : IntechOpen, , 2020
Descrizione fisica	1 online resource (170 pages)
Disciplina	641.3373
Soggetto topico	Coffee
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Altri titoli varianti	Coffee
Record Nr.	UNINA-9910688580703321

Pubbl/distr/stampa	Lanham : , : Rowman & Littlefield, , [2013]
Descrizione fisica	1 online resource (429 p.)
Disciplina	338.4/766393
Altri autori (Persone)	ThurstonRobert W MorrisJonathan <1961-> SteimanShawn
Soggetto topico	Coffee industry Coffee
Soggetto genere / forma	Electronic books.
ISBN	1-4422-1442-2
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Contents; Preface; Introduction; Part I. THE COFFEE BUSINESS; Chapter 1. Strategies for Improving Coffee Quality; Chapter 2. The Coffee Plant and How It Is Handled; Chapter 3. Digging Deeper: Cultivation and Yields; Chapter 4. Coffee as a Global System; Chapter 5. What Does "Organic" Mean?; Chapter 6. Coffee under Threat: The Growing Problem of the Coffee Berry Borer; Chapter 7. Culture, Agriculture, and Nature: Shade Coffee Farms and Biodiversity; Chapter 8. A Guatemalan Coffee Farmer's Story: A Challenging Life in a Beautiful, Harsh Land; Chapter 9. Pickers Chapter 10. Coffee Processing: An Artisan's PerspectiveChapter 11. Women in Coffee in Colombia; Chapter 12. How a Country Girl from Arkansas Became an Importer Leading Other Women in Coffee; Chapter 13. The Role of Nonprofits in Coffee; Chapter 14. Hunger in the Coffee Lands; Chapter 15. The "Price" of Coffee: How the Coffee Commodity Market Works; Chapter 16. Appreciating Quality: The Route to Upward Mobility of Coffee Farmers; Chapter 17. What Is Specialty Coffee?; Chapter 18. Where Does the Money Go in the Coffee Supply Chain?; Part II. THE STATE OF THE TRADE Chapter 19. The Global Trade in Coffee: An OverviewChapter 20. Coffee Certification Programs; Chapter 21. Direct Trade in Coffee; Chapter 22. Fair Trade: Still a Big Plus for Farmers and Workers around the World; PRODUCER COUNTRY PROFILES; Chapter 23. Hawaii; Chapter 24. India; Chapter 25. Indonesia; Chapter 26. Colombia; Chapter 27. Ethiopia; Chapter 28. Vietnam; Chapter 29. Brazil; Chapter 30. Supporting Coffee Farmers' Response to Market Changes; CONSUMER COUNTRY PROFILES; Chapter 31. Introduction to Consumer Countries; Chapter 32. Denmark; Chapter 33. France; Chapter 34. Italy Chapter 35. United KingdomChapter 36. Russia; Chapter 37. Ukraine; Chapter 38. Japan; Chapter 39. Germany; Chapter 40. United States; Part III. THE HISTORY OF COFFEE AND ITS SOCIAL LIFE; Chapter 41. Coffee, a Condensed History; Chapter 42. Coffeehouse Formats through the Centuries: Third Places or Public Spaces?; Chapter 43. Why Americans Drink Coffee: The Boston Tea Party or Brazilian Slavery?; Chapter 44. The Ecology of Taste: Robusta Coffee and the Limits of the Specialty Revolution; Chapter 45. The Espresso Menu: An International History Chapter 46. The Competing Languages of Coffee: Signs, Narratives, and Symbols of American Specialty CoffeePart IV. THE QUALITIES OF COFFEE; Chapter 47. Coffee Quality; Chapter 48. Why Does Coffee Taste That Way? Notes from the Field; Chapter 49. Coffee Quality and Assessment; Chapter 50. Distinctive Drinking: Specialty Coffee and Class in the United States; Chapter 51. Brewing: Dissolving the Puzzle; Chapter 52. Roasting: Developing Flavor in the Bean; Chapter 53. Roasting Culture; Chapter 54. Barista Culture; Chapter 55. Brewing Culture; COFFEE AND HEALTH Chapter 56. The Long Debate over Coffee and Health
Record Nr.	UNINA-9910453344203321

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

Pubbl/distr/stampa	[Place of publication not identified], : Wiley VCH, [2004]
Disciplina	633.73
Soggetto topico	Coffee industry Coffee
ISBN	3-527-61962-3
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910144382603321