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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.
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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.
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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.
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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.
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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.
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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.
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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.
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