Coffee: Recent Developments

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John Wiley & Sons, 15.04.2008 - 272 Seiten
Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.

The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.

The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available.

R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K.

O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.

 

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Inhalt

1 Chemistry I Nonvolatile Compounds
1
2 Chemistry II Nonvolatile CompoundsPart II
50
3 Chemistry III Volatile Compounds
68
4 Technology I Roasting
90
5 Technology II Decaffeination of coffee
108
6 Technology III Instant Coffee
125
7 Technology IV Beverage Preparation Brewing Trends for the New Millennium
140
8 Health Effects and Safety Considerations
165
9 Agronomy I Coffee Breeding Practices
184
10 Agronomy II Developmental and Cell Biology
202
11 Agronomy III Molecular Biology
224
Appendix 1 International Standards Organization ISO
235
Appendix 2 International Coffee Organization ICO
238
Appendix 3 Units and Numerals
242
Index
246
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Über den Autor (2008)

R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K.

O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Café (ASIC), in Paris France.

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