CHAPTER 4
Coffee Plant Biochemistry
Hiroshi Ashihara, Tatsuhito Fujimura and Alan Crozier
Pages 100 - 162
CHAPTER 5
Mineral Nutrition and Fertilization
H. E. P. Martinez, J. C. L. Neves, V. H. Alvarez V. and J. Shuler
Pages 163 - 201
CHAPTER 7
Decaffeination and Irradiation Processes in Coffee Production
Pedro F. Lisboa, Carla Rodrigues, Pedro C. Simões and Cláudia Figueira
Pages 213 - 229
CHAPTER 8
Roasting
Fernando Fernandes
Pages 230 - 257
CHAPTER 11
Instant Coffee Production
Denisley G. Bassoli
Pages 292 - 308
CHAPTER 12
Coffee By-products
M. D. del Castillo, B. Fernandez-Gomez, N. Martinez-Saez, A. Iriondo-DeHond and M. D. Mesa
Pages 309 - 334
CHAPTER 15
An Emotion Lexicon for the Coffee Drinking Experience
K. Adhikari, E. Kenney, N. Bhumiratana and E. Chambers IV
Pages 380 - 386
CHAPTER 18
Proteins of Coffee Beans: Recent Advances
Paulo Mazzafera, Flávia Schimpl and Eduardo Kiyota
Pages 429 - 444
CHAPTER 20
Lipids
K. Speer and I. Kölling-Speer
Pages 458 - 504
CHAPTER 21
Minerals
Carmen Marino Donangelo
Pages 505 - 516
CHAPTER 23
Caffeine and Minor Methylxanthines in Coffee
Juliana de Paula Lima and Adriana Farah
Pages 543 - 564
CHAPTER 25
Major Chlorogenic Acids' Contents and Distribution in Coffees
Adriana Farah and Juliana de Paula Lima
Pages 584 - 610
CHAPTER 26
Isoflavones, Lignans and Other Minor Polyphenols
Luciano Navarini, Silvia Colomban, Giovanni Caprioli and Gianni Sagratini
Pages 611 - 626
CHAPTER 27
Trigonelline and Derivatives
Adriana Farah, Thiago Ferreira and Ana Carolina Vieira
Pages 627 - 640
CHAPTER 29
Melanoidins
Ana S. P. Moreira, Joana Simões, Cláudia P. Passos, Fernando M. Nunes, M. Rosário M. Domingues and Manuel A. Coimbra
Pages 662 - 678
CHAPTER 30
Acrylamide
José O. Fernandes
Pages 679 - 696
CHAPTER 32
Polycyclic Aromatic Hydrocarbons
Olga Viegas, Olívia Pinho and Isabel M. P. L. V. O. Ferreira
Pages 705 - 725
CHAPTER 34
Phytochemicals From Coffea Leaves
Maria Teresa Salles Trevisan, Ricardo Farias de Almeida, Andrea Breuer and Robert W. Owen
Pages 771 - 788
CHAPTER 35
Mycotoxins
Rebeca Cruz and Susana Casal
Pages 789 - 804
Subject Index
Pages 823 - 836
Publication details
https://doi.org/10.1039/9781782622437
Print publication date:
14 Jan 2019
Copyright year:
2019
Print ISBN:
978-1-78262-004-4
PDF eISBN:
978-1-78262-243-7
ePub eISBN:
978-1-78801-658-2
About this book
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters.
Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.