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The term 'coffee' comprises not only the consumable beverage
obtained by extracting roasted coffee with hot water, but also a
whole range of intermediate products starting from the freshly
harvested coffee cherries. Green coffee beans are, however, the
main item of international trade (believed second in importance
only to oiI), for processing into roasted coffee, instant coffee
and other coffee products, prepared for local consumers. The
scientific and technical study of coffee in its entirety therefore
involves a wide range of scientific disciplines and practical
skills. It is evident that green coffee is a natural product of
great compositional complexity, and this is even more true for
coffee products deriving from the roasting of coffee. The present
volume on the chemistry of coffee seeks to provide the re ader with
a full and detailed synopsis of present knowledge on the chemical
aspects of green, roasted and instant coffee, in a way which has
not been attempted before, that is, within the confines of a single
volume solely devoted to the subject. Each chapter is directed
towards a separate generic group of constituents known to be
present, ranging individually over carbohydrate, nitrogenous and
lipid components, not forgetting the important aroma components of
roasted coffee, nor the water present and its significance,
together with groups of other important components.
This volume provides biological scientists with an understanding of
the techniques most relevant to their work, and demonstrates how
these techniques may be applied to a wide range of analytical
problems. This book should be of interest to undergraduate and
postgraduate students in a range of biologically based subjects,
including biology, applied biology, biochemistry, microbiology,
environmental science, pharmacy, pharmacology and food science. It
should prove useful to those scientists embarking on academic and
industrial research in the biological sciences without a grounding
in instrumental techniques.
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