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Coffee
and Health
Debry, G.
Montrouge: Libbey, 1994
Contents: History and legends about coffee;
Background information on cultivation of coffee plants and
techniques in the production and use of coffee; Worldwide
production of coffee; Coffee consumption; Composition of coffee;
Metabolism and physiological effects of coffee components;
Caffeine; Effects of coffee on: the central nervous system,
cardiovascular system, digestive system, respiratory system,
endocrine glands, tissues and organs, metabolism, sports activity,
performance and endurance; Effects of chronic coffee ingestion
on reproduction and fertility... on teratogenesis; Effects
on the newborn of chronic coffee consumption by the mother;
Effects of caffeine on maternal behavior; Effects of chronic
coffee consumption by the mother on breast milk composition
and on lactation; Genotoxic, mutagenic, and carcinogenic effects
of coffee.
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Influence
of Composition of Soluble Coffee Beverage on Glass Transition
and Stickiness Phenomenon
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
and the chemical composition, including the water activity
and the moisture content of soluble coffee beverages. The
background of the investigation was to determine the influence
of individual components and moisture content on the phase
transition and the resulting stickiness and caking of powders
in order to improve the product quality and storage stability.
13 soluble coffee beverages, including pure soluble coffees,
coffee mixtures and cereal/chicory base powders, were selected
for this investigation. Within the scope of the thesis, analytical
methods for determination of individual components and powder
stickiness were developed resp. optimized for soluble coffee
beverages.
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Gas
Chromatography - Mass Spectrometry Studies of Chemical and
Compositional Changes in Brewed Coffee and Evaluation of the
Factors that affect the Extraction Processes
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
was achieved in less than five minutes. However, holding the
brew with a lower temperature could increase the holding time.
In addition, compositional changes in the brew can be related
to the length of time a coffee brew has been exposed to the
air. Based on these variations in the composition of the brewed
coffee with aging at room temperature, the proper length of
time the brew should be allowed to be exposed to air is less
than 30 minutes to retain its best flavor. Holding time and
temperature have an apparent effect on the composition of
brewed coffee and the brewing temperatures had a significant
effect on the extraction and decomposition of the components
of the coffee. A correlation between the particle size distribution
and the strength of the beverage was established.
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Cafe:
Cultura e Tecnologia Primaria
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
agronomic interest; Selection and preparation of material
for planting; Establishment of a coffee plantation; Operation
of a coffee plantation; Renovation of a coffee plantation;
and Primary processing of coffee (covering drying, cleaning,
grading, separation of defective coffee beans, pulp removal,
fermentation and final cleaning)
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Caffeine,
Coffee and Health
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;
The cardiovascular effects of caffeine; Coffee and cardiovascular
diseases; Coffee and myocardial infarction (Review of epidemiological
evidence); Psychoparmacological profile of caffeine (Interaction
with neurotransmitter systems... Psychomotor and mental performance...
Body weight regulation); Coffee and caffeine: sleep and wakefulness;
Effects of caffeine on human information processing: a cognitive-energetic
approach; Reproductive effects of caffeine: experimental studies
in animals; Coffee, caffeine, and reproductive hazards in
humans; Experimental studies on carcinogenicity and mutagenicity
of caffeine; Coffee and cancer epidemiology.
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Le Café
et la Santé
Debry, G.
Paris: J. Libbey Eurotext, 1993
Le café, boisson essentiellement
conviviale, a-t-il effets bénéfiques ou néfastes
sur les systèmes nerveux et cardio-vasculaire, sur
les appareils digestif et respiratoire ou sur les autres organes
? Le café a-t-il des répercussions sur la stérilité,
la grossesse ou l'allaitement ? Cette synthèse des
connaissances sur le café permettra au lecteur de remettre
à jour ses connaissances à propos des relations
entre le café et la santé et d'en déterminer
son mode de consommation. Cet ouvrage, fondé sur l'analyse
de 3 000 références, constitue la mise au point
la plus complète actuellement publiée sur le
café. Sommaire: Production et consommation du café
dans le monde; Composition du café; Métabolisme
et effets physiologique des composants du café; La
caféine; Effets du café sur le système
nerveux central, le système cardio-vasculaire, l'appareil
digestif, l'appareil respiratoire, les glandes endocrines,
les tissus et les organes, et les métabolismes; Effets
du café sur l'activité sportive, les performances
et l'endurance; Effets de l'ingestion chronique de café
sur la reproduction et la fertilité... sur la tératogenèse;
Effets sur le nouveau-né de l'ingestion chronique de
café par la mère; Effets de la caféine
sur le comportement maternel; Effets sur le lait maternel
et sur lactation; Effets génotoxique, mutagène
et cancérogène du café; Modes de préparation
du café.
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Soluble
coffee
Technical and Marketing Opportunities and Constraints for
Origin Producers
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 International Coffee Agreement (ICA) in July 1989. The
study concludes that there are limited opportunities for new
producers, principally because of competition from established
suppliers in both developed and developing countries. Difficulties
are compounded by rapidly changing market trends including
the move towards higher value freeze-dried, agglomerated and
decaffeinated products.
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