Publication

Publication

Coffee and Health

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Macmahon, B.; Sugimura, T.

Cold Spring Harbor: CSH Laboratory, 1984

(Banbury Report 17)

Contents: The chemistry of coffee; Decaffeination
of coffee; Chemistry of instant coffee; Correlates of coffee
consumption; Coffee mutagenesis - experimental approaches
(Mutagens in coffee: background and present knowledge of mutagens/carcinogens
produced by pyrolysis... Preliminary findings of a carcinogen
bioassay of coffee in mice... Risk evaluation of coffee based
on in vitro and in vivo mutagenicity testing... Long term

Nichtfluechtige Saeuren im Kaffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Engelhardt, U.H.

Braunschweig: Technische Universitaet Carolo-Wilhelmina, 1984

Le Café

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007

Coffee Vol. 2: Technology

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Clarke, R.J.; Macrae, R.

London: Elsevier, 1987

This book provides a full and detailed synopsis
of present knowledge on the process technology aspects of
green, roasted and instant coffee within a single volume.
It considers the fundamentals of the various process operations
(grading, storage, pre-treatments, blending, decaffeination,
roasting, grinding, extraction, drying, and packing) and important
types of machinery together with a representative selection

Coffee Vol. 5: Related Beverages

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Clarke, R.J.; Macrae, R.

London: Elsevier, 1987

Related beverages owe their relation to coffee
in that they are derived by roasting various plant materials,
seeds and roots, so that aqueous infusions or brews with hot
water have coffee-like characteristics. Contents: Coffee substitutes
currently produced commercially (chicory, cereals, sugar-beet,
figs, acorns, carob, chickpeas, peanuts,..); The chemistry
of chicory and chicory-product beverages; The chemistry of

Le Café - Sa Composition, Sa Consommation, Ses Incidences sur la Santé

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007

Coffee Quality

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

A 100 Pages Critique on How to Obtain a Satisfactory Tasting
Cup of Coffee

Date: 
Fri, 03/23/2007
Description: 

Sivetz, M.

Corvallis, Oregon, US: Sivetz Coffee, Inc., 1987

The booklet contains a critique on causes of
decline of coffee quality in the USA. Besides technical, commercial,
and historical aspects of coffee growth and use, it discusses
the politics and unsavory commercialization. The author blames
the major roasters who have developed a low priced (and of
course low quality) product from the lower grades of Arabica
coffees; and since about 1960, have introduced a change in

The Economics of Coffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

De Graaff, J.

Wageningen: Pudoc, 1986

(Economics of Crops in developing Countries 1)

This book describes and analyzes the coffee sector
and its role in the national economy of producing countries.
Emphasis is given to micro-economic aspects of production,
processing and marketing and macro-economic aspects of the
sector as a whole. Moreover, attention is paid to physical
and institutional factors that have a profound influence on
economic performance, such as ecology, organization of services

Coffee: Consumption

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Rothfos, B.

Hamburg: Gordian, 1986

Contents: Sensory tests for green and roasted
coffees; Cleaning, conveying, storing, and weighing; Physical
and chemical changes during roasting; Roasting machines; Grinding;
Packaging; Production of instant coffee; Beverage preparation;
etc.

Braunes Gold

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

Die Ganze Welt des Kaffees

Tome [1 Classeur]

Date: 
Fri, 03/23/2007
Description: 

Sauerbier, R.

Jacobs Suchard

Bremen: Jacobs Suchard, 1986

Dieses Buch lädt Sie zu einer Reise in die
Welt des Kaffees ein. "Die ganze Welt des Kaffees"
umfasst den Weg des heute beliebtesten Getränke in Deutschland
von A bis Z, vom Anbau über Historie und Ursprung bis
zur Zubereitung einer aromareichen Tasse bei Ihnen daheim.
Inhalt: Kirschen aus Kaffa; Siegeszug des Mokkas aus Mekka;
Kolschitzkys "Kamelfutter"; Kaffee, Kunst und Kultur;

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