Coffee [electronic resource] : Volume 1: Chemistry / edited by R. J. Clarke.

Erişim Adresi
Link
ISBN
9789400949485
Dil Kodu
İngilizce
Yer Numarası
DK/10229
Basım Bildirimi
1st ed. 1985.
Yayın Bilgisi
Dordrecht : Springer Netherlands : Imprint: Springer, 1985.
Fiziksel Niteleme
XIV, 306 p. online resource.
İçindekiler Notu
1 Introduction -- 1. Origins -- 2. The Coffee Plant -- 3. Producing Countries -- 4. Agricultural Practices -- 5. Processing at Origin -- 6. Roasted Coffee -- 7. Soluble (Instant) Coffee -- 8. Decaffeination -- 9. Composition -- 10. Physiological Effects -- 11. Coffee Quality -- 12. Coffee Substitutes -- References -- 2 Water and Mineral Contents -- 1. Introduction -- 2. Water Content of Green Coffee -- 3. Water Content of Parchment Coffee -- 4. Water Content of Roasted Coffee -- 5. Water Content of Instant Coffee -- 6. Water Content of Coffee Extracts -- 7. Mineral Content of Green and Roasted Coffee -- 8. Mineral Content of Instant Coffee -- 9. Trace Elements in Coffees -- References -- 3 Carbohydrates -- 1. Carbohydrates of Green Coffee -- 2. Carbohydrates of Roasted Coffee -- 3. Carbohydrates of Coffee Brews, Extracts and Instant Coffee -- 4. Some Physical Properties of Coffee Carbohydrates -- 5. Determination of Carbohydrates -- References -- 4 Nitrogenous Components -- 1. Introduction -- 2. Alkaloids (Caffeine) -- 3. Trigonelline -- 4. Nicotinic Acid -- 5. Proteins and Free Amino Acids -- References -- 5 Chlorogenic Acids -- 1. Introduction and Brief History -- 2. Chlorogenic Acids Nomenclature -- 3. Chemical Synthesis -- 4. Physical Properties -- 5. Origin and Function -- 6. Chlorogenic Acids Extraction and Analysis -- 7. Chlorogenic Acids Content in Green Coffee Beans -- 8. Chlorogenic Acids Content of Roasted Beans and Soluble Powders -- 9. Organoleptic Properties -- References -- 6 Lipids -- 1. Introduction -- 2. Coffee Oil -- 3. Coffee Wax -- References -- 7 Volatile Components -- 1. Preamble -- 2. Methodology -- 2.5. Summary -- 3. The Nature of the Volatile Components of Coffee -- References -- 8 Carboxylic Acids -- 1. The Role of Acids in Infusions -- 2. The Acid Content of Green Coffee -- 3. The Acid Content of RoastedCoffee -- 4. The Acid Content of Dried Coffee Extracts (Instant Coffees) -- 5. Determination of Acids -- 6. The Origins of Acids Found in Coffee Infusions -- References.
Özet, vb.
The term 'coffee' comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for coffee products deriving from the roasting of coffee. The present volume on the chemistry of coffee seeks to provide the re ader with a full and detailed synopsis of present knowledge on the chemical aspects of green, roasted and instant coffee, in a way which has not been attempted before, that is, within the confines of a single volume solely devoted to the subject. Each chapter is directed towards a separate generic group of constituents known to be present, ranging individually over carbohydrate, nitrogenous and lipid components, not forgetting the important aroma components of roasted coffee, nor the water present and its significance, together with groups of other important components.
Konu
Social sciences.
Humanities.
Humanities and Social Sciences.
Diğer Yazarlar
Clarke, R. J.
Kurum Adı
SpringerLink (Online service)
İşlemler