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Coffee.
Vol. 6. Commercial and Technico-legal Aspects
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,
by Boecklin, G. E. (pp. 75-84, 3 ref.). European and national
coffee trade federations, by Dufrene, B. (pp. 85-104). International
standardization, by Clarke, R. J. (pp. 105-143, 22 ref.).
Patenting of inventions, by Clarke, R. J. (pp. 145-176, 15
ref.). Market research, by Martin, D. C. (pp. 177-195, 28
ref.). Appendixes include: Bibliography on coffee (pp. 197-201);
Branded instant coffees in the UK marketplace (p. 202); Consumer
testing [of coffee makers] (pp. 203-210); and Coffee legislation
(pp. 211-215, 2 ref.). A 13pp. index is included. [See FSTA
(1988) 20 2H112 for Vol. 5 and 20 12H57 for Vol. 4.]
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Coffee
Vol. 4: Agronomy
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
species of coffee - Arabica and Robusta; Principles andpractice
of coffee plant breeding for productivity and quality factors;
Coffee biotechnology; Arabusta and other interspecific fertile
hybrids; The biosynthesis of some important coffee constituents.
Le café est produit dans quelque 80 pays répartis
sur quatre continents tout autour du globe, entre le Tropique
du Cancer (au Nord) et celui du Capricorne (du Sud). Il joue
un rôle important dans l'économie d'une cinquantaine
de pays exportateurs de café. Cet "aide-mémoire"
au texte volontairement condensé sous forme de schéma
pourra aider ceux qui sont désireux d'élargir
l'horizon de leur métier en leur fournissant des informations
sur les différents aspects de cette culture tributaire
de tant d'événements mondiaux. Le Tour du Monde
en 80 pays producteurs (classés par ordre alphabétique
(français, anglais, espagnol).
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1988
Coffee. Vol. 3. Physiology
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,
by Milon, H., Guidoux, R. & Antonioli, J. A. (pp. 81-124,
252 ref.). Nutritional factors, by Macrae, R. (pp. 125-139,
38 ref.). The physiology of flavour: taste and aroma perception,
by Heath, H. B. (pp. 141-170, 53 ref.). Animal feeding studies
with coffee, by Wuerzner, H. P. (pp. 171-194, 68 ref.). Mutagenicity
of coffee, by Aeschbacher, H. U. (pp. 195-213, 58 ref.). Allergens
and mould toxin contaminants, by Strobel, R. G. K. (pp. 215-320,
210 ref.). Polycyclic aromatic hydrocarbon contaminants in
coffee, by Strobel, R. G. K. (pp. 321-364, 164 ref.). Also
included is a glossary of some terms and abbreviations used,
the etymology of some physiology/medical terms, and a 12pp.
index. [See FSTA (1987) 19 9H203 for Vol. 2 and preceding
abstr. for Vol. 6.]
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Coffee
Wrigley, G.
Harlow, UK: Longman, 1988
(Tropical Agriculture Series)
Coffee, which originated in Ethiopia, is now
grown in over eighty countries in four continents, and is
today the second most important commodity in world trade after
oil. This book is the first truly comprehensive treatment
of coffee in over fifty years. It covers all aspects of the
crop in detail, including its legends and history as a beverage
from the end of the 14th century, through to its present-day
cultivation, nutrition, preparation, and marketing. Original
botanical drawings of the three main species are reproduced,
and the text also covers the botany of the crop, as well as
the pests and economically important diseases that may attack
it. For those who enjoy the beverage, a full description of
the coffees from each of the producing countries is provided,
along with a guide to how they should and should not be prepared.
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Le Café
Jobin, P.; Van Leckwyck, B.
Paris: Nathan, 1988
(Le Gout de la Vie)
Préparer un grand café, c'est faire
œuvre d'art: c'est combiner des éléments
d'origines très variées, harmoniser près
d'un millier de composants chimiques! Les auteurs nous conduisent
dans ce dédale des saveurs, des origines et des appellations.
Ils nous guident dans le monde mythique des grandes plantations,
détaillent l'anatomie du grain enrobé par la
pulpe de la cerise. Ils initient à l'alchimie des maîtres
torréfacteurs... Tout l'univers du café est
condensé dans ce livre.
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Coffee
Vol. 2: Technology
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
of patents. The book provides a useful source of information
to technologists in coffee processing.
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Coffee
Vol. 5: Related Beverages
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
cereal-based and not-cereal-based beverages; The quantitative
determination of coffee mixtures; Detection of substitutes
in roast, ground and instant coffee; Agronomy of chicory;
Medical and physiological effects of chicory; etc.
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