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Coffee: Volume 1: Chemistry
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Coffee: Volume 1: Chemistry
BOOK DETAIL
Paperback: 320 pages Publisher: Springer; Softcover reprint of the original 1st ed. 1985 edition (October 21,
2011) Language: English ISBN-10: 9401086931 ISBN-13: 978-9401086936 Product Dimensions: 6 x 0.7 x
9 inches Shipping Weight: 1.2 pounds (View shipping rates and policies) Customer Reviews: 4.3 out of 5
stars4 customer ratings
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Book Description
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.
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