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Taylor and Francis Ltd Coffee Science 1st Edition 2022 Hardbound by Ramakrishna, Akula
Current status on coffee production & global marketNovel methods and recent developments in the determination of coffee metabolitesAdvancements in Coffea beans processing technology and improvement of coffee qualityBiotechnological advances to improve coffee quality: The role of molecular markers, tissue culture, transgenic technology, and micro RNAsCoffee consumption on human healthKnowledge contributions from acknowledged experts from across the world 1 Current status of coffee production and global marketing: recent update Anna Maria Jeszka2 Scientific and technological knowledge: a review of sustainable benefits on the coffee sector David Israel Contreras-Medina , Maria Emilia Camargo, and Elia Socorro Diaz-Nieto3 Contemporary topics in coffee research: a glance Parvatam Giridhar,, Akula Ramakrishna, and Magdalena Jeszka-Skowron4 The bioactive compounds and substances with toxic potential in coffee products: the properties and the methods of analysis Magdalena Jeszka-Skowron and Beata Czarczynska-Goslinska5 Elemental analysis of coffee products Ewa Stanisz6 Coffee fermentation: new approaches to enhance quality Rosane Freitas Schwan, Nadia Nara Batista, Silvia Juliana Martinez, Ana Paula Pereira Bressani, and Disney Ribeiro Dias7 Coffee polyphenols: biochemical, processing, and health insights Wenny Bekti Sunarharum, Tunjung Mahatmanto, Dego Yusa Ali, Yuniar Ponco Prananto, and Paulus Imanuel Nugroho8 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 methodsAngela M. Ormaza-Zapata, Felix O. Diaz-Arango, and Benjamin A. Rojano9 Phenolic compounds in coffee seeds and by-products Juliana de Paula and Adriana Farah10 Influence of coffee bean processing on the phenolic acid and flavonoid content in coffee brews (Coffea arabica and Coffea robusta) Magdalena Jeszka-Skowron, Robert Frankowski, and Agnieszka Zgola-Grzeskowiak11 The metabolic fate and mechanisms of action of coffee polyphenols Tunjung Mahatmanto and Wenny Bekti Sunarharum12 The effects of contact time, brewing method, and bean roast on the chemistry of cold brew coffee Niny Z. Rao, Frank H. Wilkinson, and Brian G. Yust13 Latest developments on coffee discrimination by species, quality, and geographic origin Adriana S. Franca and Leandro S. Oliveira14 New frontiers in coffee processing for health and enhanced flavor molecules Varun Eranna and Pushpa Srinivas Murthy15 Emerging technologies for the management of coffee processing wastewaterIjanu Emmanuel Madu, Mohamad Anuar Kamaruddin, Mohd Suffi an Mohd Yusof, Noorzalila Muhammad Niza, Abdubaki Mohamed Hussen Shadi, and Faris Aiman Norash16 Sequencing-based molecular markers for wild and cultivated coffee diversity exploration and crop improvement Tram Vi, Pierre Marraccini, Alexandre de Kochko, Philippe Cubry, Ngan Giang Khong, and Valerie Poncet17 Insights into the coffee microRNAs: present and future perspectives Johns Saji and Shibin Mohanan18 Current progress in tissue culture and transgenic research in coffee (Coffea spp.) Manoj Kumar Mishra19 Coffee methylxanthines and human health effects Monika Przeor and Monika Beszterda20 Current understandings of health benefits of coffee on cardiovascular and metabolic syndromes Prakash Narayana Reddy, Harish Babu Kolla, Hanumohan Reddy Konatham, Parvatam Giridhar, and Vijaya R. Dirisala21 Coffee diterpenes: significance and biological functions Vaddadi Sridevi, Anusree Poyyakara Veetil, and Parvatam Giridhar22 Indoleamines and biogenic amines profiles in Coffea species and human health effects Akula Ramakrishna, Soumya Mukherjee, Sridevi Vaddadi, and Parvatam Giridhar23 Bioactive components in coffee and their health aspects Palakkil Mavilavalappil Sandeep and Iychettira Machaiah Mandappa