Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.

This Reference Work is devoted to plant secondary metabolites and their evolutionary adaptation to different hosts and pests. Secondary metabolites play an important biological role in plants’ defence against herbivores, abiotic stresses and pathogens, and they also attract beneficial organisms such as pollinators. In this work, readers will find a comprehensive review of the phytochemical diversity, modification and adaptation of secondary metabolites, and the consequences of their co-evolution with plant parasites, pollinators, and herbivores. Chapters from expert contributors are organised into twelve sections that collate the current knowledge in intra-/inter-specific diversity in plant secondary metabolites, changes in secondary metabolites during plants’ adaptation to different environmental conditions, and co-evolution of host-parasite metabolites. Among the twelve themed parts, readers will also discover expert analysis on the genetics and chemical ecology evolution of secondary metabolites, and particular attention is also given to allelochemicals, bioactive molecules in plant defence and the evolution of sensory perception in vertebrates. This reference work will appeal to students, researchers and professionals interested in the field of plant pathology, plant breeding, biotechnology, agriculture and phytochemistry.

This reference book provides a comprehensive overview on active ingredients of the plants that are present in beverages. The book aims to highlight the important aspects of each plant from a botanical perspective elaborating on the morphology of the species and ecological and agronomic specificities on their phytochemistry. It also discusses manufacturing techniques for control and analysis of these products of natural origin. The content is divided into eleven main sections containing chapters contributed from valuable experts in their field. The book serves as a useful resource for graduate students, scholars and researchers in the field of botany, agriculture, food chemistry, nutrition as well as industrial scientists and those involved in marketing of phytochemicals, plants and their extracts.

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions

New technologies have the potential to transform the agri-food industry by improving agricultural productivity. Recent innovations in this sector are making a useful contribution to environmental sustainability as well. This new book presents advanced methods and modern technologies in agri-food sectors to improve environmental health and food security on a global scale. It explores the principles of environmental sustainability and explains how these principles can be applied in practice in agri-food systems. It also provides an accessible framework for the effective management of resources for the reduction of chronic disease in humans and mitigating the degradation of the environment. Key features: Describes the key concepts of sustainable food production for scientists interested in the environmental impacts of agriculture Reviews sustainable options to the industrial production methods used today to adopt healthier foods and lifestyles Reports on sustainable resources for the food industry along with sustainable processes for food scientists of all levels, both in academia and industry Explores technical innovations to connect the gap between a healthy environment and sustainable agriculture using the theories and principles set out in each chapter to address real-world problems Presents case studies related to our growing demand for food from the perspectives of disciplines ranging from environmental science to public health

Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee's impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer's, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee's impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health. - Presents a comprehensive, translational source on the role of coffee in disease prevention and health - Focuses on coffee's nutritional and protective aspects, as well as specific coffee components and their effects on tissue and organ systems - Offers a "one stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource - Includes a dictionary of key terms, other health effects of coffee or extracts, and a summary points section within each chapter for a quick reference