Coffee, one of the most commercially important crops grown, is
distributed and traded globally in a multi-million dollar world
industry. This exciting new book brings together in one volume the
most important recent developments affecting the crop.
Contributions from around 20 internationally-respected coffee
scientists and technologists from around the world provide a vast
wealth of new information in the subject areas in which they are
expert.
The book commences with three cutting-edge chapters covering
non-volatile and volatile compounds that determine the flavour of
coffee. Chapters covering technology follow, including
comprehensive information on developments in roasting techniques,
decaffeination, the science and technology of instant coffee and
home / catering beverage preparation. The physiological effects of
coffee drinking are considered in a fascinating chapter on coffee
and health. Agronomic aspects of coffee breeding and growing are
covered specifically in chapters concentrating on these aspects,
particularly focussing on newly-emerging molecular and cellular
techniques. Finally, recent activities of some international
organisations are reviewed in a lengthy appendix.
The editors of "Coffee: Recent Developments "have drawn together
a comprehensive and extremely important book that should be on the
shelves of all those involved in coffee. The book is a vital tool
for food scientists, food technologists and agricultural scientists
and the commercially important information included in the book
makes it a 'must have reference' to all food companies involved
with coffee. All libraries in universities, and research stations
where any aspect of the coffee crop is studied or taught should
have copies of the book available.
R. J. Clarke, also co-editor of the widely-acclaimed six-volume
work Coffee published between 1985 and 1988, is a consultant based
in Chichester U. K.
O. G. Vitzthum, formerly Director of Coffee Chemistry Research
worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary
Professor at the Technical University of Braunsweig, Germany and
Scientific Secretary of the Association Scientifique Internationale
du Cafe (ASIC), in Paris France.
General
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