| 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
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| Record Nr. | UNINA-9910583461103321 |
Info
Coffee in Yemen / / J. Brian D. Robinson
