This book brings together in one volume the most important recent developments affecting the crop.

Features:

• Chapters covering non-volatile and volatile compounds that determine the flavor of coffee
• Comprehensive information on developments in roasting techniques
• Decaffeination
• Science and technology of instant coffee and home/catering beverage preparation
• Physiological effects of coffee drinking are considered in a chapter on coffee and health
• Agronomic aspects of coffee breeding and growing
• Recent activities of some international organizations
• and much more!

Coffee: Recent Devleopments is a vital tool for food scientists, food technologists and agriculturalscientists and the commercially important information included in the book makes it a perfect reference for all food companies involved with coffee.

Contents

1. Chemistry I: Non-volatile Compounds
   1. Carbohydrates
      • Green Coffee
      • Roast Coffee
      • Soluble Coffee
      • Reaction of Carbohydrates on Roasting
      • Functional Properties of Coffee Carbohydrates
   2. Acids in Coffee
      • Quantitative Data on Organic Acids in Green Coffee
      • Determination of Organic Acids in Roasted Coffee
      • Acid Formation Mechanisms
      • Acid Increase on Storage
      • Volatile Acids
      • Acid Content and Sensory Characteristics
   3. Lipids
      • Coffee Oil
      • Fatty Acids
      • Diterpenes in the Lipid Fraction of Robusta and Arabica Coffees
      • Sterols
      • Tocopherols
      • Other Compounds
      • Coffee Wax

2. Chemistry II: Non-volatile Compounds, Part II
   • Amino Acids and Protein
   • Fate of Chlorogenic Acid Derivatives During Roasting
   • Antioxidative Compounds in Coffee Brew
   • Colored Macromolecular Compounds

3. Chemistry III: Volatile Compounds
   • Methodology
   • Raw Coffee
   • Roasted Coffee
   • Coffee Brew
   • Formation of Odorants

4. Technology I: Roasting
   • Roasting Methods and Their Parameters
   • Bean Behavior During Roasting
   • Heat and Mass Transport
   • Some Aspects on Future Scientific Research
   • Industrial Roasting Equipment

5. Technology II: Decaffeination of Coffee
   • Solvent Decaffeination
   • Water Decaffeination
   • Super Critical CO₂ Decaffeination
   • Liquid CO₂ Decaffeination
   • Decaffeination With Fatty Material
   • Special Developments
   • Caffeine Recovery From Activated Carbon
   • Economic Aspects

6. Technology III: Instant Coffee
   • Processing
   • Physical Properties of Volatile Compounds

7. Technology IV: Beverage Preparation: Brewing Trends for the New Millennium
   • Extraction Methods
   • Beverage Characterization
   • Modified Coffee Beverages

8. Health Effects and Safety Considerations
   • Objectives and Scope
   • Coffee Consumption
   • Coffee and Cancer
   • Coffee and Cardiovascular Disease
   • Coffee and Bone Health
   • Reproductive and Developmental Potentials of Coffee and Caffeine
   • Emerging Beneficial Health Effects
   • Coffee Consumption - Safety Considerations

9. Agronomy I: Coffee Breeding Practices
   • Genetic Resources
   • Breeding
   • Propagation of New Cultivars

10. Agronomy II: Developmental and Cell Biology
    • Overview
    • Organ Development and the Allocation of Defense Compounds
    • Purine Alkaloid Formation in Coffee Cell Cultures
    • New Advances in Cell and Organ Culture
    • Coffee Scale-Up by Micropropagation
    • Somaclonal Variation and New Breeding Lines

11. Agronomy III: Molecular Biology
    • Coffee Genes
    • Transformation Systems for Coffee
    • Prospects

Appendices

1. International Standards Organization (ISO)
   • Glossary Relating to Coffee and its Products
   • Green Coffee (Guides and Sampling Procedures)
   • Instant Coffee (Sampling Procedures)
   • Methods of Test (Chemical or Physical)

2. International Coffee Organization (ICO)
   • International Coffee Agreement 1994
   • Statistical Information

3. Units and Numerals
   • Units
   • Numerals

Index

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