Coffee Science : Biotechnological Advances, Economics, and Health Benefits (Hardcover)

Content Preface Foreword Acknowledgement Editors Section I. Current Status on Coffee Production and Global Market Current status on coffee production & global marketing: Recent update: Anna Maria Jeszka The scientific and technological knowledge: A review of sustainable benefits on coffee sector: David Israel Contreras Medina Contemporary topics in Coffee research: A glance: Giridhar Parvatam Section II. Novel Methods and recent developments in Coffee Metabolites Analysis The bioactive compounds and substances with toxic potential in coffee products? the properties and the methods of analysis: Magdalena Jeszka-Skowron Elemental analysis of coffee products: Ewa Stanisz Section III. Advancements in Coffee Processing Technology and Improvement of Coffee Quality Coffee Fermentation:　New approaches to　enhance quality: Rosane Freitas Schwan Coffee Polyphenols: Biochemical, Processing and Health Insights: Wenny Bekti Sunarharum Effect of solid-liquid extraction in the art of preparing fine coffee drinks (Coffea arabica L. var. Castillo) on the antioxidant activity in 28 preparation methods: Angela Ormaza-Zapata Phenolic compounds in coffee seeds and by-products: Adriana Farah Influence of coffee bean processing on the phenolic acid and flavonoid content in coffee brews (Coffea arabica and Coffea robusta) Magdalena Jeszka-Skowron The metabolic fate and mechanisms of action of coffee polyphenols: Wenny Bekti Sunarharum The role of contact time, brewing method, and bean roast in the production of cold brew coffee. Niny Rao Latest developments on coffee discrimination by species, quality and geographic origin: Prof. Adriana Franca New frontiers in Coffee processing for health and enhanced flavor molecules: Pushpa Murthy Emerging technologies for the management of coffee processing waste water: Mohamad Anuar Kamaruddin Section IV. Biotechnological Advances in the Improvement of Coffee Sequencing-based molecular markers for wild and cultivated coffee diversity exploration and crop improvement: Valerie Poncet Insights into coffee micro RNAs: Present and future perspectives: Shibin Mohanan Advances in tissue culture and transgenic technology in coffee: Manoj Kumar Mishra Section V. Coffee Consumption and Human Effects Coffee methylxanthines and human health effects: Monika Przeor, Monika Beszterda Current understanding of Potential health benefits of Coffee beverage/consumption over the cardiovascular and metabolic disorders: Vijayaramu Dirisala Coffee diterpenes significance and biological functions: Giridhar Parvatam Indoleamines and Biogenic amines in coffee: Occurrence and human health effects: Ramakrishna Akula Bioactive components in Coffee and their health aspects: Mandappa and Sandeep