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Full Description
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
Contents
1 Current status of coffee production and global marketing: recent update
Anna Maria Jeszka
2 Scientific and technological knowledge: a review of sustainable benefits on the coffee sector
David Israel Contreras‑Medina , Maria Emilia Camargo, and Elia Socorro Diaz‑Nieto
3 Contemporary topics in coffee research: a glance
Parvatam Giridhar,, Akula Ramakrishna, and Magdalena Jeszka‑Skowron
4 The bioactive compounds and substances with toxic potential in coffee products: the properties and the methods of analysis
Magdalena Jeszka‑Skowron and Beata Czarczyńska‑Goślińska
5 Elemental analysis of coffee products
Ewa Stanisz
6 Coffee fermentation: new approaches to enhance quality
Rosane Freitas Schwan, Nadia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, and Disney Ribeiro Dias
7 Coffee polyphenols: biochemical, processing, and health insights
Wenny Bekti Sunarharum, Tunjung Mahatmanto, Dego Yusa Ali, Yuniar Ponco Prananto, and Paulus Imanuel Nugroho
8 Effect of solid-liquid extraction in the art of preparing fine coffee drinks (Coffea arabica L. var. Castillo) on the antioxidant activity in 28 preparation methods
Angela M. Ormaza‑Zapata, Felix O. Diaz‑Arango, and Benjamin A. Rojano
9 Phenolic compounds in coffee seeds and by-products
Juliana de Paula and Adriana Farah
10 Influence of coffee bean processing on the phenolic acid and flavonoid content in coffee brews (Coffea arabica and Coffea robusta)
Magdalena Jeszka‑Skowron, Robert Frankowski, and Agnieszka Zgoła‑Grześkowiak
11 The metabolic fate and mechanisms of action of coffee polyphenols
Tunjung Mahatmanto and Wenny Bekti Sunarharum
12 The effects of contact time, brewing method, and bean roast on the chemistry of cold brew coffee
Niny Z. Rao, Frank H. Wilkinson, and Brian G. Yust
13 Latest developments on coffee discrimination by species, quality, and geographic origin
Adriana S. Franca and Leandro S. Oliveira
14 New frontiers in coffee processing for health and enhanced flavor molecules
Varun Eranna and Pushpa Srinivas Murthy
15 Emerging technologies for the management of coffee processing wastewater
Ijanu Emmanuel Madu, Mohamad Anuar Kamaruddin, Mohd Suffi an Mohd Yusof, Noorzalila Muhammad Niza, Abdubaki Mohamed Hussen Shadi, and Faris Aiman Norash
16 Sequencing-based molecular markers for wild and cultivated coffee diversity exploration and crop improvement
Tram Vi, Pierre Marraccini, Alexandre de Kochko, Philippe Cubry, Ngan Giang Khong, and Valerie Poncet
17 Insights into the coffee microRNAs: present and future perspectives
Johns Saji and Shibin Mohanan
18 Current progress in tissue culture and transgenic research in coffee (Coffea spp.)
Manoj Kumar Mishra
19 Coffee methylxanthines and human health effects
Monika Przeor and Monika Beszterda
20 Current understandings of health benefits of coffee on cardiovascular and metabolic syndromes
Prakash Narayana Reddy, Harish Babu Kolla, Hanumohan Reddy Konatham, Parvatam Giridhar, and Vijaya R. Dirisala
21 Coffee diterpenes: significance and biological functions
Vaddadi Sridevi, Anusree Poyyakara Veetil, and Parvatam Giridhar
22 Indoleamines and biogenic amines profiles in Coffea species and human health effects
Akula Ramakrishna, Soumya Mukherjee, Sridevi Vaddadi, and Parvatam Giridhar
23 Bioactive components in coffee and their health aspects
Palakkil Mavilavalappil Sandeep and Iychettira Machaiah Mandappa
