{"product_id":"coffee-recent-developments-hardback-9780632055531","title":"Coffee; Recent Developments (Hardback) 9780632055531","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCoffee\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eRecent Developments\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRonald Clarke (Author), O. G. Vitzthum (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780632055531, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 5 March 2001\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e272 pages\u003cbr\u003e25.4 x 19.6 x 2 cm, 0.844 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e?The editors of \u003ci\u003eCoffee: Recent Developments\u003c\/i\u003e have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee.? ( \u003ci\u003eCafé Culture\u003c\/i\u003e, September 2009)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eCoffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. \u003cp\u003eThe book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home \/ catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.\u003c\/p\u003e \u003cp\u003eThe editors of \u003ci\u003eCoffee: Recent Developments\u003c\/i\u003e have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available.\u003c\/p\u003e \u003cp\u003eR. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K.\u003c\/p\u003e \u003cp\u003eO. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface\u003cbr\u003e List of Contributors\u003cbr\u003e Chemistry I: Non-volatile compounds\u003cbr\u003e Chemistry II: Non-volatile compounds\u003cbr\u003e Chemistry III: Volatile compounds\u003cbr\u003e Technology I: Roasting\u003cbr\u003e Technology II: Decaffeination of coffee\u003cbr\u003e Technology III: Instant Coffee: Technology IV: Beverage preparation\u003cbr\u003e Health effects and safety considerations\u003cbr\u003e Agronomy I: Coffee breeding Practices\u003cbr\u003e Agronomy II: Developmental and cell biology\u003cbr\u003e Agronomy III: Molecular Biology\u003cbr\u003e Appendices: International Standards Organization (ISO)\u003cbr\u003e International Coffee Organization (ICO)\u003cbr\u003e Units and Numerals\u003cbr\u003e Index\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52406480601368,"sku":"9780632055531","price":217.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780632055531.jpg?v=1784138742","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/coffee-recent-developments-hardback-9780632055531","provider":"Freshly Printed Books","version":"1.0","type":"link"}