Coffee

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.

Autorentext
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.

Klappentext
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.

Inhalt
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

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