Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
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. | UNISA-996206509903316 |
| Ames, Iowa, : IFT Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Coffee : emerging health effects and disease prevention / / Yi-Fang Chu, editor
| Coffee : 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 culture : local experiences, global connections / / Catherine M. Tucker
| Coffee culture : local experiences, global connections / / Catherine M. Tucker |
| Autore | Tucker Catherine M. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | New York : , : Routledge, , 2017 |
| Descrizione fisica | 1 online resource (188 pages) |
| Disciplina |
394.1/2
394.12 |
| Collana | Routledge Series for Creative Teaching and Learning in Anthropology |
| Soggetto topico |
Coffee - Social aspects
Coffee - History Coffee - Health aspects Coffee industry - Social aspects |
| ISBN |
1-315-67879-9
1-317-39225-6 1-317-39224-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. I. Coffee culture, social life, and global history -- pt. II. Accolades and antipathies : coffee controversies through time -- pt. III. Coffee production and processing -- pt. IV. Markets and the modern world system. |
| Record Nr. | UNINA-9910162823703321 |
Tucker Catherine M.
|
||
| New York : , : Routledge, , 2017 | ||
| 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.
|
||
| Berlin : , : Klaus-Schwarz-Verlag GmbH, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
