Coffee Technology
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Coffee Technology
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Author : Michael Sivetz
language : en
Publisher: Avi Publishing Company
Release Date : 1963
Coffee Technology written by Michael Sivetz and has been published by Avi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Technology & Engineering categories.
History of coffee: Development of coffee plantations; Development of coffee industry; Development of coffee uses; Green coffee technology: Coffee horticulture; Harvesting and handling green coffee beans; Drying green coffee beans; Hulling, classifying, storing and grading green coffee beans; Roast coffee technology: Coffee bean processing; Packaging roasted ground coffees; Instant coffee technology: Percolation: theory and practice; Spray drying and agglomeration of instant coffee; Aromatizing soluble coffees; Feeze dried coffee production; Coffee and its influence on consumers: Physical and chemical aspects of coffee; Physiological effects of coffee and caffeine; Brewing technology; Brewing coffee beverage; Appendix; Index.
Coffee
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Author : Ronald Clarke
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Coffee written by Ronald Clarke and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
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.
Coffee
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Author : R. J. Clarke
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Coffee written by R. J. Clarke and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
The present volume, Volume 2 in this planned series on coffee, deals with processing and follows on naturally from the first volume on the chemistry of coffee, which described its numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complex ity, and this complexity of understanding extends when we come to that is, the many processes involved in the roasting consider its processing; of green coffee and its subsequent conversion into a consumable brew, especially through extraction and drying into an instant coffee. The simple brewing of roasted and ground coffee with water in the home also possesses considerable mystique and needs know-how for optimal results. The choice of green coffees from an almost bewildering array of different types available, through species/variety differences and different methods of processing from the coffee cherry to the green coffee bean, needs understanding and guidance. Furthermore, various forms of pre-treatment of green coffee before roasting are available. Some of these are little known, but others such as decaffeination, for those who desire roasted or instant coffee with little or no caffeine, are now becoming well established. Finally, both the processing of coffee cherries to coffee beans, leaving a range of different waste products (pulp, hulls, husk, parchment, etc.), and of roasted coffee after industrial aqueous extraction, leaving spent coffee grounds, provide waste products that have found considerable commercial value in different ways.
Report On The First Course In Coffee Technology
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Author :
language : en
Publisher: Bib. Orton IICA / CATIE
Release Date :
Report On The First Course In Coffee Technology written by and has been published by Bib. Orton IICA / CATIE this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Coffee Technology
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Author : Ronald James Clarke
language : en
Publisher:
Release Date : 1985
Coffee Technology written by Ronald James Clarke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Coffee categories.
Coffee Science
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Author : Akula Ramakrishna
language : en
Publisher: CRC Press
Release Date : 2022-08-25
Coffee Science written by Akula Ramakrishna and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-25 with Science categories.
Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market. This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease. This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health. Key Features Current status on coffee production and the global market Novel methods and recent developments in the determination of coffee metabolites Advancements in coffee bean processing technology and improvement of coffee quality Biotechnological advances to improve coffee quality: The role of molecular markers, tissue culture, transgenic technology, and micro RNAs Effects of coffee consumption on human health Knowledge contributions from acknowledged experts from across the world
Second Annual Coffee Technology Course
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Author :
language : en
Publisher: Bib. Orton IICA / CATIE
Release Date :
Second Annual Coffee Technology Course written by and has been published by Bib. Orton IICA / CATIE this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Coffee Processing Technology
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Author : Michael Sivetz
language : en
Publisher:
Release Date : 1963
Coffee Processing Technology written by Michael Sivetz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Coffee categories.
Uncommon Grounds
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Author : Mark Pendergrast
language : en
Publisher: Hachette UK
Release Date : 2019-07-09
Uncommon Grounds written by Mark Pendergrast and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-09 with Cooking categories.
The definitive history of the world's most popular drug Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.
Coffee Floats Tea Sinks
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Author : Ian Bersten
language : en
Publisher:
Release Date : 1993
Coffee Floats Tea Sinks written by Ian Bersten and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Coffee categories.
The book traces the development and evolution of the ideas and equipment associated with coffee and tea from their earliest introduction into Europe in the early 1600s.