Coffee Biotechnology And Quality

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Coffee Biotechnology and Quality

T. Sera,C.R. Soccol,A. Pandey,S. Roussos
Coffee Biotechnology and Quality Book PDF

Author : T. Sera,C.R. Soccol,A. Pandey,S. Roussos
Publisher : Springer Science & Business Media
Page : 535 pages
File Size : 46,9 Mb
Release : 2013-04-17
Category : Science
ISBN : 9789401710688

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Coffee Biotechnology and Quality by T. Sera,C.R. Soccol,A. Pandey,S. Roussos Pdf

Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a conceptual framework for future research to be identified and developed. The book will be of interest to researchers and students involved in any area of coffee research. Consequently, plant breeders, microbiologists, biotechnologists and biochemical engineers will find the book to be a unique and invaluable guide.

Quality Determinants In Coffee Production

Lucas Louzada Pereira,Taís Rizzo Moreira
Quality Determinants In Coffee Production Book PDF

Author : Lucas Louzada Pereira,Taís Rizzo Moreira
Publisher : Springer Nature
Page : 456 pages
File Size : 55,6 Mb
Release : 2020-12-11
Category : Technology & Engineering
ISBN : 9783030544379

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Quality Determinants In Coffee Production by Lucas Louzada Pereira,Taís Rizzo Moreira Pdf

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.

Coffee

Dalyse Toledo Castanheira
Coffee Book PDF

Author : Dalyse Toledo Castanheira
Publisher : BoD – Books on Demand
Page : 172 pages
File Size : 52,8 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9781838808846

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Coffee by Dalyse Toledo Castanheira Pdf

Coffee – Production and Research presents a diversity of important issues related to coffee, with an emphasis on the science of coffee growing. Coffee is one of the highest value commodities traded worldwide. Cultivated and consumed widely, it generates progress for both the economy and society. Divided into six sections, this book examines two coffee species of commercial importance, Coffea arabica L. and Coffea canephora Pierre ex. A. Froehner. Chapters cover such topics as biotechnology, growing, harvesting, post-harvest handling, quality, chemistry, commercialization, and byproducts of coffee.

Coffee

Adriana Farah
Coffee Book PDF

Author : Adriana Farah
Publisher : Royal Society of Chemistry
Page : 874 pages
File Size : 49,5 Mb
Release : 2019-01-11
Category : Technology & Engineering
ISBN : 9781788016582

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Coffee by Adriana Farah Pdf

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.

New Horizons in Biotechnology

S. Roussos,C.R. Soccol,Ashok Pandey,C. Augur
New Horizons in Biotechnology Book PDF

Author : S. Roussos,C.R. Soccol,Ashok Pandey,C. Augur
Publisher : Springer Science & Business Media
Page : 449 pages
File Size : 40,8 Mb
Release : 2013-06-29
Category : Science
ISBN : 9789401702034

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New Horizons in Biotechnology by S. Roussos,C.R. Soccol,Ashok Pandey,C. Augur Pdf

The practice of biotechnology, though different in style, scale and substance in globalizing science for development involves all countries. Investment in biotechnology in the industrialised, the developing, and the least developed countries, is now amongst the widely accepted avenues being used for economie development. The simple utilization of kefir technology, the detoxification of injurious chemical pesticides e.g. parathion, the genetic tailoring of new crops, and the production of a first of a kind of biopharmaceuticals illustrate the global scope and content of biotechnology research endeavour and effort. In the developing and least developed nations, and in which the 9 most populous countries· are encountered, problems concerning management of the environment, food security, conservation of human health resources and capacity building are important factors that influence the path to sustainable development. Long-term use of biotechnology in the agricultural, food, energy and health sectors is expected to yield a windfall of economic, environmental and social benefits. Already the prototypes of new medicines and of prescription fruit vaccines are available. Gene based agriculture and medieine is increasingly being adopted and accepted. Emerging trends and practices are reflected in the designing of more efficient bioprocesses, and in new research in enzyme and fermentation technology, in the bioconversion of agro industrial residues into bio-utility products, in animal healthcare, and in the bioremediation and medical biotechnologies. Indeed, with each new day, new horizons in biotechnology beckon.

Cocoa and Coffee Fermentations

Rosane F. Schwan,Graham H. Fleet
Cocoa and Coffee Fermentations Book PDF

Author : Rosane F. Schwan,Graham H. Fleet
Publisher : CRC Press
Page : 614 pages
File Size : 41,6 Mb
Release : 2014-10-09
Category : Science
ISBN : 9781439847930

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Cocoa and Coffee Fermentations by Rosane F. Schwan,Graham H. Fleet Pdf

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.

Coffee Science

Akula Ramakrishna,Parvatam Giridhar,Magdalena Jeszka-Skowron
Coffee Science Book PDF

Author : Akula Ramakrishna,Parvatam Giridhar,Magdalena Jeszka-Skowron
Publisher : CRC Press
Page : 600 pages
File Size : 45,8 Mb
Release : 2022-08-25
Category : Science
ISBN : 9781000613858

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Coffee Science by Akula Ramakrishna,Parvatam Giridhar,Magdalena Jeszka-Skowron Pdf

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

Prospects in Bioscience: Addressing the Issues

Abdulhameed Sabu,Anu Augustine
Prospects in Bioscience Addressing the Issues Book PDF

Author : Abdulhameed Sabu,Anu Augustine
Publisher : Springer Science & Business Media
Page : 430 pages
File Size : 55,5 Mb
Release : 2013-01-11
Category : Science
ISBN : 9788132208105

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Prospects in Bioscience: Addressing the Issues by Abdulhameed Sabu,Anu Augustine Pdf

The book entitled “Prospects in Bioscience: Addressing the issues” is a collection of selected research papers presented at the International Conference on Advances in Biological Sciences (ICABS) organized by the Department of Biotechnology and Microbiology and the Inter University Centre for Bioscience, Kannur University, Kerala, India. ICABS witnessed a unique spectrum of Scientific Programmes on the most recent and exciting developments in modern biology. The conference displayed the numerous breakthroughs and significant developments in the important areas of modern biology and their relevance to the welfare of global society. The Book contains 50 well written chapters, each one discussing scientifically organized findings of original research work done in reputed laboratories. Needless to say, they deal with advances in various disciplines of modern biology including Cell and Molecular Biology, Structural Biology, Industrial and Environmental Biotechnology, Food and Agricultural Biotechnology and Medical Biotechnology. As the title rightly indicates, the chapters project the prospects in the respective areas and the issues in them. Specific issues discussed in the book includes development of transgenic plants, bioremediation of toxic industrial effluents, biotransformation for novel antibiotics, biofertilizer development, molecular drug designing and structure elucidation, molecular identification of pathogens, production of anti microbials, biocontrol agents and bioactive molecules, cancer biology, plant breeding and hybrid seed production etc. The book with its contents spreading across the vast arena of modern biology is expected to cater to the need of researchers, technologists and students.

Espresso Coffee

Andrea Illy,Rinantonio Viani
Espresso Coffee Book PDF

Author : Andrea Illy,Rinantonio Viani
Publisher : Academic Press
Page : 418 pages
File Size : 52,5 Mb
Release : 2005
Category : Business & Economics
ISBN : 9780123703712

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Espresso Coffee by Andrea Illy,Rinantonio Viani Pdf

This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.

Cocoa and Coffee Fermentations

Rosane F. Schwan,Graham H. Fleet
Cocoa and Coffee Fermentations Book PDF

Author : Rosane F. Schwan,Graham H. Fleet
Publisher : CRC Press
Page : 638 pages
File Size : 41,6 Mb
Release : 2014-10-09
Category : Science
ISBN : 9781040053317

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Cocoa and Coffee Fermentations by Rosane F. Schwan,Graham H. Fleet Pdf

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.

Caffeinated and Cocoa Based Beverages

Alexandru Grumezescu,Alina-Maria Holban
Caffeinated and Cocoa Based Beverages Book PDF

Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Woodhead Publishing
Page : 543 pages
File Size : 54,5 Mb
Release : 2019-04-06
Category : Technology & Engineering
ISBN : 9780128158654

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Caffeinated and Cocoa Based Beverages by Alexandru Grumezescu,Alina-Maria Holban Pdf

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development

Omics Technologies and Crop Improvement

Noureddine Benkeblia
Omics Technologies and Crop Improvement Book PDF

Author : Noureddine Benkeblia
Publisher : CRC Press
Page : 396 pages
File Size : 47,8 Mb
Release : 2014-10-14
Category : Medical
ISBN : 9781466586680

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Omics Technologies and Crop Improvement by Noureddine Benkeblia Pdf

Increased world population, decreased water supply, and climate change all put stresses on the global food supply. An exploration of the challenges and possible solutions to improve yields of the main crops, such as cereals, roots, tubers, and grasses, Omics Technologies and Crop Improvement reviews data on food sciences and omics. The book covers modern omic technologies such as nutrigenomics and metagenomics. It provides a detailed examination of how omics can help crop science and horticulture and introduces the benefits of using these technologies to increase crop yields and other features such as resistance and nutritional values. The book highlights crop improvements such as increased yield, drought resistance, disease resistance, and value-added performance through a non-transgenic format. It explores how the different omics technologies, especially the most recent ones (proteomics, metabolomics, nutrigenomics, ionomics, and metagenomics) would be used to improve the quantitative and qualitative features of crop plants. Topics covered include: Advances in omics for improved fresh crops Transcriptome analyses on the drought response using drought tolerant near isogenic lines Metabolite profiling that reveals different effects of nitrogen amendments on vegetables Omics technology application to forage crops improvement Secondary metabolites and plant tissue culture RNAi technology and crop improvement Gene expression analysis methods with NGS data Web database resources and crops improvement Gene Expression Networks (GEN) in crops Specific crop improvement (papaya, wheat, coffee, potato, and more) With contributions from pioneering researchers from twelve countries, the book presents a broad view of how omics would help crop science and horticulture meet the challenges of a shrinking global food supply for a burgeoning global population.

Handbook of Research on Food Science and Technology

Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Handbook of Research on Food Science and Technology Book PDF

Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 276 pages
File Size : 42,5 Mb
Release : 2019-01-15
Category : Science
ISBN : 9780429947186

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Handbook of Research on Food Science and Technology by Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar Pdf

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Handbook of Research on Food Science and Technology

Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Handbook of Research on Food Science and Technology Book PDF

Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Page : 915 pages
File Size : 47,9 Mb
Release : 2021-03-11
Category : Science
ISBN : 9780429947063

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Handbook of Research on Food Science and Technology by Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar Pdf

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Fundamentals of Food Biotechnology

Byong H. Lee
Fundamentals of Food Biotechnology Book PDF

Author : Byong H. Lee
Publisher : John Wiley & Sons
Page : 452 pages
File Size : 42,7 Mb
Release : 1996-07-11
Category : Science
ISBN : 0471186163

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Fundamentals of Food Biotechnology by Byong H. Lee Pdf

Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.