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Staycation
R. J Clark
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R709
Discovery Miles 7 090
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Ships in 12 - 17 working days
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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.
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.
Describes experimental methods for investigating the function of
pumps, channels and transporters * Covers new emerging analytical
methods used to study ion transport membrane proteins such as
single-molecule spectroscopy * Details a wide range of
electrophysiological techniques and spectroscopic methods used to
analyze the function of ion channels, ion pumps and transporters *
Covers state-of-the art analytical methods to study ion pumps,
channels, and transporters, and where analytical chemistry can make
further contributions
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.
The present volume, Volume 2 in this planned series on coffee,
deals with processing and follows on naturally from the first
volume on the chemistry of coffee, which described its numerous
constituents in the green (raw) and various product forms. We have
already remarked that coffee has great compositional complex ity,
and this complexity of understanding extends when we come to that
is, the many processes involved in the roasting consider its
processing; of green coffee and its subsequent conversion into a
consumable brew, especially through extraction and drying into an
instant coffee. The simple brewing of roasted and ground coffee
with water in the home also possesses considerable mystique and
needs know-how for optimal results. The choice of green coffees
from an almost bewildering array of different types available,
through species/variety differences and different methods of
processing from the coffee cherry to the green coffee bean, needs
understanding and guidance. Furthermore, various forms of
pre-treatment of green coffee before roasting are available. Some
of these are little known, but others such as decaffeination, for
those who desire roasted or instant coffee with little or no
caffeine, are now becoming well established. Finally, both the
processing of coffee cherries to coffee beans, leaving a range of
different waste products (pulp, hulls, husk, parchment, etc.), and
of roasted coffee after industrial aqueous extraction, leaving
spent coffee grounds, provide waste products that have found
considerable commercial value in different ways."
"Her story is adapted to move the compassion of those she visits.
She has bad nerves, and seems in great disorder of mind, which she
pretends to be owing to the ill usage of her father [...] She
attempts to borrow money of [sic] waiters, servants, and chaise
boys, and offers to leave something in pawn with them to the value.
Her name is supposed to be Sarah Wilson." - London Evening-Post, 30
October 1766 Beginning in her late teens, Sarah Wilson travelled
alone all over England, living on her wits, inventing new
identities, and embroidering stories to fool her victims into
providing money and fine clothes. When her crimes eventually caught
up with her, she was transported to America - where she reinvented
herself in the guise of the Queen's sister and began a new set of
adventures at the onset of the American War of Independence. Using
original research, newspaper reports and court records, this is the
story of 'the greatest Impostress of the present Age': a real-life
Moll Flanders who created a remarkable series of lives for herself
on both sides of the Atlantic.
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