| Description |
1 online resource : illustrations (black and white, and colour) |
| Contents |
Section I. -- Current status on coffee production and global market -- Section II. -- Novel methods and recent developments in coffee metabolites analysis -- Section III. -- Advancements in coffee processing technology and improvement of coffee quality -- Section IV. -- Biotechnological advances in the improvement of coffee -- Section V. -- Coffee consumption and human effects |
| Summary |
"Coffee Science: Biotechnological Advances, Economics and Health Benefits present information on Current status on coffee production & global market Novel methods and recent developments in the determination of coffee metabolites Advancements in Coffea beans 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 Coffee consumption on human health Knowledge contributions from acknowledged experts from across the world This book serves as an excellent resource for basic and applied research on the relevance of coffee science and serves as a reference book for scientific investigators, academics, biochemists, botanists"-- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
<STRONG> </STRONG> <P>1<STRONG> Current status of coffee production and global marketing: Recent update</STRONG> </P><I><P>Anna Maria Jeszka</P></I><B><P>2 Scientific and technological knowledge: a review of sustainable benefits on the coffee sector </B></P><I><P>David Israel Contreras-Medina, Maria Emilia Camargo, and Elia Socorro Diaz-Nieto</P></I><B><P>3 Contemporary topics in coffee research: A glance </B></P><I><P>Parvatam Giridhar, Akula Ramakrishna, and Magdalena Jeszka-Skowron</P></I><B><P>4 The bioactive compounds and substances with toxic potential in coffee products: The properties and the methods of analysis </B></P><I><P>Magdalena Jeszka-Skowron and Beata Czarczyńska-Goślińska</P></I><B><P>5 Elemental analysis of coffee products </B></P><I><P>Ewa Stanisz</P></I><B><P>6 Coffee fermentation: new approaches to enhance quality </B><EM>Rosane Freitas Schwan, N</EM><I>á</I><EM>dia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, and Disney Ribeiro Dias</EM></P><B><P>7 Coffee polyphenols: Biochemical, processing, and health insights </B></P><I><P>Wenny Bekti Sunarharum, Tunjung Mahatmanto, Dego Yusa Ali, Yuniar Ponco Prananto, and Paulus Imanuel Nugroho</P></I><B><P>8 Effect of solid-liquid extraction in the art of preparing fine coffee drinks (<I>Coffea arabica </I>L. var. <I>Castillo</I>) on the antioxidant activity in 28 preparation methods</P><P></B><EM>Angela M. Ormaza-Zapata, Felix O. Díaz-Arango, and Benjam</EM><I>í</I><EM>n A. Rojano</EM></P><B><P>9 Phenolic compounds in coffee seeds and by-products </B></P><I><P>Juliana de Paula and Adriana Farah</P></I><B><P>10 Influence of coffee bean processing on the phenolic acid and flavonoid content in coffee brews (<I>Coffea arabica </I>and <I>Coffea robusta</I>) </B></P><I><P>Magdalena Jeszka-Skowron, Robert Frankowski, and Agnieszka Zgoła-Grześkowiak</P></I><B><P>11 The metabolic fate and mechanisms of action of coffee polyphenols </B></P><I><P>Tunjung Mahatmanto and Wenny Bekti Sunarharum</P></I><B><P>12 The effects of contact time, brewing method, and bean roast on the chemistry of cold brew coffee </B></P><I><P>Niny Z. Rao, Frank H. Wilkinson, and Brian G. Yust</P></I><B><P>13 Latest developments on coffee discrimination by species, quality, and geographic origin </B></P><I><P>Adriana S. Franca and Leandro S. Oliveira</P></I><B><P>14 New frontiers in coffee processing for health and enhanced flavor molecules </B></P><P><EM>Varun Eranna and Pushpa Srinivas Murthy</EM></P><B><P>15 Emerging technologies for the management of coffee processing wastewater</B></P><I><P>Ijanu Emmanuel Madu, Mohamad Anuar Kamaruddin, Mohd Suffi an Mohd Yusof, Noorzalila Muhammad Niza, Abdubaki Mohamed Hussen Shadi, and Faris Aiman Norash</P></I><B><P>16 Sequencing-based molecular markers for wild and cultivated coffee diversity exploration and crop improvement </B></P><I><P>Tram Vi, Pierre Marraccini, Alexandre de Kochko, Philippe Cubry, Ngan Giang Khong, and Valerie Poncet</P></I><B><P>17 Insights into the coffee microRNAs: Present and future perspectives </B></P><I><P>Johns Saji and Shibin Mohanan</P></I><B><P>18 Current progress in tissue culture and transgenic research in coffee (<I>Coffea </I>spp.) </B></P><I><P>Manoj Kumar Mishra</P></I><B><P>19 Coffee methylxanthines and human health effects </B></P><I><P>Monika Przeor and Monika Beszterda</P></I><B><P>20 Current understandings of health benefits of coffee on cardiovascular and metabolic syndromes </B></P><I><P>Prakash Narayana Reddy, Harish Babu Kolla, Hanumohan Reddy Konatham, Parvatam Giridhar, and Vijaya R. Dirisala</P></I><B><P>21 Coffee diterpenes: Significance and biological functions </B></P><I><P>Vaddadi Sridevi, Anusree Poyyakara Veetil, and Parvatam Giridhar</P></I><B><P>22 Indoleamines and biogenic amines profiles in <I>Coffea </I>species and human health effects </B></P><I><P>Akula Ramakrishna, Soumya Mukherjee, Sridevi Vaddadi, and Parvatam Giridhar</P></I><B><P>23 Bioactive components in coffee and their health aspects </B></P><I><P>Palakkil Mavilavalappil Sandeep and Iychettira Machaiah Mandappa</P></I> |
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Description based on CIP data; resource not viewed |
| Subject |
Coffee.
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Coffee -- Breeding
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Coffee -- Therapeutic use
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Coffee industry.
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Coffee
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Coffee -- Breeding
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Coffee industry
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Coffee -- Therapeutic use
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| Form |
Electronic book
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| Author |
Ramakrishna, Akula, editor
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Parvatam, Giridhar, editor.
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Jeszka-Skowron, Magdalena, editor.
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| ISBN |
9781000613858 |
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1000613852 |
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9781000613827 |
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1000613828 |
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9781003043133 |
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1003043135 |
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