Publication

Publication

Coffee. Vol. 6. Commercial and Technico-legal Aspects

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
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Fri, 03/23/2007
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Clarke, R.J. Macrae, R

London: Elsevier, 1988

This volume covers the commercial and technico-legal
matters that affect green coffee and, particularly, roast
coffee products. Chapters are as follows. The trading of green
coffee, by McClumpha, A. D. (pp. 1-27). The International
Coffee Organization, by the staff (pp. 29-54). The Interafrican
Coffee Organization, by Secretariat General de l'OIAC (pp.
55-74). Coffee trade associations of the Western Hemisphere,

Coffee Vol. 4: Agronomy

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
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Clarke, R.J.; Macrae, R.

London: Elsevier, 1988

Volume 4 in this series on coffee takes a marked
change in direction from the preceding volumes on chemistry,
technology and physiology to return to the starting point
for coffee. This volume deals with the various aspects of
the cultivation of coffee plants, which are subsumed under
the general term agronomy. Contents: Genetic resources of
coffee; Cultivation and harvesting of the two main commercial

1988

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

Coffee. Vol. 3. Physiology

Date: 
Fri, 03/23/2007
Description: 

Clarke, R.J. Macrae, R.

London: Elsevier, 1988

This volume deals with the physiological effects
of coffee on the consumer, and contains the following chapters.
Physiologically active substances in coffee, by Viani, R.
(pp. 1-31, 197 ref.). The metabolism of coffee constituents,
by Arnaud, M. J. (pp. 33-55, 102 ref.). Epidemiological studies
on the effects of coffee drinking, by Heyden, S. (pp. 57-80,
65 ref.). Physiological effects of coffee and its components,

Influence of Composition of Soluble Coffee Beverage on Glass Transition and Stickiness Phenomenon

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

Brauschweig: Technische Universitaet Carolo-Wilhemina, 1994

The stability of soluble coffee beverages and
the resulting uniform physical properties are of the essence
in order to maintain the product quality, both during industrial
manufacturing and during storage. The stickiness is one phenomenon,
which is frequently encountered during the time from production
to consumption of extract powders. This thesis was undertaken
to investigate the relationship between the stickiness phenomenon

Gas Chromatography - Mass Spectrometry Studies of Chemical and Compositional Changes in Brewed Coffee and Evaluation of the Factors that affect the Extraction Processes

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
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Fri, 03/23/2007
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Zaggout, F.R.

Akron: University of Akron, 1994

Variations in the brewed coffee as a function
of various factors that affect the extraction processes were
evaluated. The holding and brewing temperatures as well as
the holding time were evaluated. Based on these variations
in the composition of brewed coffee, the optimum brewing temperature
was in the range between 80-85°C. With a holding temperature
in this range, 90% of the maximum amount of the flavored materials

Cafe: Cultura e Tecnologia Primaria

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
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Silva-Cardoso, A.P.

Lisbon, Portugal: Instituto de Investigacao Cientifica Tropical,
1994

This book on coffee, includes chapters on: The
term 'coffee' and the origin of the beverage; Origin and dispersion
of cultivated species of coffee; Recent developments in production
and marketing of coffee and its derivatives; Vegetative structure
of the main cultivated species of coffee; Factors of importance
in cultivation of the main species of coffee; Coffea arabica
L. and Coffea canephora Pierre cv. of current or potential

Caffeine, Coffee and Health

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

New York: Raven Press, 1993

(Monographs of the Mario Negri Institute for Pharmacological
Research)

This volume provides an objective view of the
physiological and behavioral effects of coffee and its relationship
to various diseases, including cancer. Contents: Coffee consumption;
Composition of coffee (Caffeine... Contaminants... Decaffeination
techniques); Metabolism of caffeine and other components of
coffee; Mechanism of action of caffeine; Metabolic effects
of coffee and caffeine intake on the cardiovascular system;

Le Café et la Santé

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

Soluble coffee

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

Technical and Marketing Opportunities and Constraints for Origin Producers

Date: 
Fri, 03/23/2007
Description: 

Hone, A.

Natural Resource Institute (NRI)

Chatham: Natural Resources Institutes, 1993

(Marketing Series 8)

This survey investigates the technical, economic
and market constraints facing origin producers (located in
coffee-growing countries) of soluble (instant) coffee whether
for the local, the regional or the international export markets.
It assesses the competitive position of the present set of
major producers and potential new producers, particularly
in the market conditions, which followed the breakdown of

The Coffees produces throughout the world = Los Cafes Producidos en el mundo

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

Aide mémoire Illustré Franco - Anglais = Illustrated French - English Guidebook

Date: 
Fri, 03/23/2007
Description: 

Jobin, P.

Le Havre, F: Jobin, 1992

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