Le Café - Sa Composition, Sa Consommation, Ses Incidences sur la Santé
Debry, G.
Nancy: Centre de Nutrition Humaine, 1987
(Monographie 1)
Bien des propriétés physiologiques favorables ou défavorables à la santé ont été attribuées au café. Certaines sont exactes, d'autres sont erronées. Ces erreurs proviennent de deux causes: la tradition et l'interprétation des résultats expérimentaux. Les publications concernant le café et la santé se comptent par plusieurs milliers. Cette monographie a été rédigée en tenant compte d'un grand nombre d'entre elles et, autant que possible, de celles qui sont les plus importantes et les plus significatives. L'auteur espère que cette synthèse permettra au lecteur de clarifier ses opinions à propos des relations entre le café et la santé et de connaître l'utilisation qu'il peut faire de cette boisson, compte tenu de sa sensibilité personnelle. Sommaire: Histoire du café; Composition; Natures et modes de préparation du café; La caféine; La consommation du café; Les effets physiologiques du café; Les effets sur la reproduction; Les effets génotoxiques, mutagène et carcinogène du café.
[ top ]
Coffee
Quality
A 100 Pages Critique on How to Obtain a Satisfactory Tasting
Cup of Coffee
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 their branded blends to "bad-tasting" Robusta coffees. He thinks that by educating himself, the consumer will not buy these inferior products, but will strive to buy coffees that are properly identified and give value.
[ top ]
The Economics of Coffee
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 and policy matters. Contents: Introduction to coffee (Botany, ecology, production, processing, services, international trade and consumption...); Comparative analysis; Coffee in Brazil... in Colombia... in Costa Rica... in Kenya... in Rwanda... in Cameroon... in Ivory Coast... in Indonesia.
[ top ]
Coffee: Consumption
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.
[ top ]
Braunes
Gold
Die Ganze Welt des Kaffees
Tome [1 Classeur]
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; Weltreise einer Bohne; Kaffee-Anbaugebiete; Bohnen, botanischbetrachtet; Trocken oder nass; Schonkaffee; Von der gerösteten Bohne zum löslichen Kaffee; Von Jacobs bis Jacobs Suchard; Internationale Kaffeespezialitäten; usw.
[ top ]
Coffee Vol. 1: Chemistry
Clarke, R.J.; Macrae, R.
London: Elsevier, 1985
This volume on the chemistry of coffee seeks to provide the reader with a full and detailed synopsis of present knowledge on the chemical aspects of green, roasted and instant coffee. Each chapter is directed towards a separate generic group of constituants 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. Contents: The coffee plant (Species and varieties... Processing at origin... Decaffeination... Physiological effects... Coffee substitutes); Water and mineral contents (Traceelements...); Carbohydrates; Nitrogenous components (Caffeine content of green, roasted and instant coffees... Trigonelline, nicotinic acid, proteins and free amino acids...); Chlorogenic acids; Lipids (Coffee oil... Coffee wax); Volatile components (Effect of species on coffee aroma composition...); Carboxylic acids.
[ top ]
Coffee: Botany, Biochemistry and Production of Beans and Beverage
Clifford, M.N.; Willson, K.C.
Westport, CONN.: AVI, 1985
Contents: A history of coffee; Botanical classification of coffee; Coffee selection and breeding; Climate and soil; Physiology of the coffee crop; Mineral nutrition and fertilizer needs; Cultural methods; Pest control; Control of coffee diseases; Green coffee processing; World coffee trade; The microscopic structure of the coffee bean; Chemical and physical aspects of green coffee and coffee products; The technology of converting green coffee into the beverage; The physiological effects of coffee consumption.
[ top ]