El café en Colombia 1850-1970 : una historia económica, social y política / / Marco Palacios |
Autore | Palacios Marco |
Edizione | [3. ed. corr. y actualizada.] |
Pubbl/distr/stampa | Bogotá, Colombia : , : Planeta, , 2002 |
Descrizione fisica | 1 online resource (1 ressource en ligne 528 pages) : : illustrations, cartes |
Disciplina | 338.1737309861 |
Collana | Línea del Horizonte |
Soggetto topico |
Coffee - Social aspects
Coffee industry Coffee - Social aspects - Colombia - History Coffee industry - Colombia - History |
Soggetto genere / forma |
History
Electronic books. |
ISBN |
607-564-041-X
958-42-0377-0 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | spa |
Record Nr. | UNINA-9910286446103321 |
Palacios Marco | ||
Bogotá, Colombia : , : Planeta, , 2002 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
El café en Colombia, 1850-1970 : una historia económica, social y política / / Marco Palacios |
Autore | Palacios Marco |
Edizione | [4a. edición corregida y actualizada.] |
Pubbl/distr/stampa | Mexico, D.F. : , : El Colegio de Mexico, , 2009 |
Descrizione fisica | 1 online resource (575 p.) : : il. ; |
Disciplina | 338.1737309861 |
Collana | Centro de estudios históricos |
Soggetto topico |
Social conditions
Politics and government Economic history Coffee industry Cafe - Aspectos económicos - Colombia Cafe - Historia - Colombia Industria del cafe - Colombia - Historia Coffee industry - Colombia - History |
Soggetto genere / forma |
History
Electronic books. |
ISBN |
607-628-738-1
607-462-006-7 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | spa |
Nota di contenuto | ; Introducción. El cafe en el mundo y en Colombia. -- Exportar o perecer en el camino a la civilización. -- Los comerciantes durante la primera expansión cafetera (c. 1850-1910). -- Divisiones políticas, inflación, devaluación y ciclo cafetero. -- Negocio cafetero y ascenso de una oligarquía. -- Problemas de rentabilidad y de endeudamiento hipotecario en las haciendas de cafe. -- Tierra y sociedad : la región bogotana. -- Tierra y sociedad : la colonización antioqueña. -- La organización de las haciendas de cafe (1870-1940). -- Condiciones de vida y conflictos en las haciendas. -- Brasil y los campesinos colombianos protegen el negocio cafetero. -- El modelo liberal cafetero. -- La Federación Nacional de Cafeteros y el "el partido del cafe". -- Transformaciones de la estructura productiva cafetera, c. 1932-1970. -- El campesino : de heroe a villano, y el ascenso del empresario caficultor. |
Record Nr. | UNINA-9910286446003321 |
Palacios Marco | ||
Mexico, D.F. : , : El Colegio de Mexico, , 2009 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Coffee : a comprehensive guide to the bean, the beverage, and the industry / / edited by Robert W. Thurston, Jonathan Morris, and Shawn Steiman |
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 |
Lanham : , : Rowman & Littlefield, , [2013] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Coffee : a comprehensive guide to the bean, the beverage, and the industry / / edited by Robert W. Thurston, Jonathan Morris, and Shawn Steiman |
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 |
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-9910790875903321 |
Lanham : , : Rowman & Littlefield, , [2013] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Coffee : a comprehensive guide to the bean, the beverage, and the industry / / edited by Robert W. Thurston, Jonathan Morris, and Shawn Steiman |
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 |
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-9910812466303321 |
Lanham : , : Rowman & Littlefield, , [2013] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Coffee : world markets and trade / United States Department of Agriculture, Foreign Agricultural Service |
Descrizione fisica | Online-Ressource |
Disciplina |
630
640 |
Collana | Circular series FCOFF |
Soggetto topico |
Coffee industry
Coffee - Yields |
Soggetto genere / forma | Zeitschrift |
Formato | Materiale a stampa |
Livello bibliografico | Periodico |
Lingua di pubblicazione | eng |
Altri titoli varianti |
Coffee
Coffee world markets and trade |
Record Nr. | UNINA-9910708274303321 |
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
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 |
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 |
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 |
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 | ||
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