Coffee : recent developments

Author(s)

Bibliographic Information

Coffee : recent developments

edited by R.J. Clarke and O.G. Vitzthum

(World agriculture series)

Blackwell Science, 2001

Available at  / 6 libraries

Search this Book/Journal

Note

Includes bibliographical references and index

Description and Table of Contents

Description

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.

Table of Contents

  • Preface
  • List of Contributors
  • Chemistry I: Non-volatile compounds
  • Chemistry II: Non-volatile compounds
  • Chemistry III: Volatile compounds
  • Technology I: Roasting
  • Technology II: Decaffeination of coffee
  • Technology III: Instant Coffee: Technology IV: Beverage preparation
  • Health effects and safety considerations
  • Agronomy I: Coffee breeding Practices
  • Agronomy II: Developmental and cell biology
  • Agronomy III: Molecular Biology
  • Appendices: International Standards Organization (ISO)
  • International Coffee Organization (ICO)
  • Units and Numerals
  • Index

by "Nielsen BookData"

Related Books: 1-1 of 1

Details

  • NCID
    BA53920929
  • ISBN
    • 0632055537
  • LCCN
    00049815
  • Country Code
    uk
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    Oxford
  • Pages/Volumes
    ix, 257 p.
  • Size
    26 cm
  • Classification
  • Subject Headings
  • Parent Bibliography ID
Page Top