Coffee

Part 1 Coffee Production; Introduction to Coffee Plant and Genetics;

Coffee Growing and Post- harvest Processing;

Breeding Strategies;

Coffee Plant Biochemistry;

Mineral Nutrition and Fertilization;

Coffee Grading and Marketing;

Decaffeination and Irradiation Processes in Coffee Production;

Roasting;

Post-roasting Processing: Grinding, Packaging and Storage;

Beverage Preparation;

Instant Coffee Production;

Coffee By-Products;

Part 2 Coffee Quality;

Coffee Cupping: Evaluation of Green Coffee Quality;

Coffee - Sensory Aspects and Consumer Perception;

An Emotion Lexicon for the Coffee Drinking Experience;

Influence of Genetics, Environmental Aspects and Post-harvesting Processing on Coffee Cup Quality;

Coffee Certification;

Part 3 - Coffee Chemistry;

Proteins of Coffee Beans: Recent Advances;

Polysaccharides and Other Carbohydrates;

Lipids;

Minerals;

Organic Acids;

Caffeine and Minor Methylxanthines in Coffee;

Chlorogenic Acids;

Major Chlorogenic Acids’ Contents and Distribution in Coffees;

Isoflavones, Lignans and Other Minor Polyphenols;

Trigonelline and Derivatives;

Bioactive Amines;

Melanoidins;

Acrylamide;

β-Carbolines;

Polycyclic Aromatic Hydrocarbons;

Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup;

Phytochemicals from Coffea leaves;

Mycotoxins;

Pesticide Residues;

Subject Index