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| Author | : Philippe Lashermes |
| Publisher | : Burleigh Dodds Series in Agric |
| Total Pages | : 400 |
| Release | : 2017-06-30 |
| Genre | : Cooking |
| ISBN | : 9781786761521 |
Coffee is one of the most widely-traded commodities in the world. This volume summarises research addressing key challenges in coffee cultivation, including genetic diversity and breeding improved varieties. Other chapters discuss how to measure and improve quality traits.
| Author | : Philippe Lashermes |
| Publisher | : |
| Total Pages | : |
| Release | : 2018 |
| Genre | : Agriculture |
| ISBN | : 9781351114363 |
"Coffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume. Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors."--Provided by publisher.
| Author | : Steven C. Ricke |
| Publisher | : Burleigh Dodds Science Publishing |
| Total Pages | : 503 |
| Release | : 2017-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 1786760649 |
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
| Author | : Todd Applegate |
| Publisher | : Burleigh Dodds Science Publishing |
| Total Pages | : 343 |
| Release | : 2017-07-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1786760681 |
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.
| Author | : Todd Applegate |
| Publisher | : Burleigh Dodds Science Publishing |
| Total Pages | : 351 |
| Release | : 2017-08-31 |
| Genre | : Technology & Engineering |
| ISBN | : 178676072X |
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have also never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques. Achieving sustainable production of poultry meat Volume 3: Health and welfare will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry breeding and nutrition.
| Author | : Jean Nicolas Wintgens |
| Publisher | : Wiley-VCH |
| Total Pages | : 1034 |
| Release | : 2004-10-08 |
| Genre | : Business & Economics |
| ISBN | : |
A quick pick-me-up or a subtle beverage with an aroma that conjures up images of special moments shared with special people? There′s more to coffee than that. Apart from being a beautiful tree with fragrant flowers, coffee is also a culture, practically a religion to a certain elite and certainly a source of income to millions of people, rich and poor alike. Coffee professionals around the world will find the specific information they need in this lavishly illustrated and practical work designed to answer all their questions about the coffee plant and how it is grown, harvested, processed and refined. Specialists and experienced professionals were consulted and some 40 renowned international experts have contributed their specific knowledge and expertise to this comprehensive handbook, covering such topics as: ∗ Growing ∗ Pests, diseases, and their control ∗ Harvesting and processing ∗ Storage, shipment, quality ∗ The latest economical and technological aspects. In addition, special indexes demystify such confusing data as information sources, conversion tables and other technicalities. With its 40 chapters, over 1000 pages and 900 superb illustrations, this is a universally reliable manual, providing basic guidelines and recommendations applicable everywhere, and not geared to any specific country.
| Author | : Daniele Giovannucci |
| Publisher | : |
| Total Pages | : 204 |
| Release | : 2003 |
| Genre | : Coffee industry |
| ISBN | : |
| Author | : Akula Ramakrishna |
| Publisher | : CRC Press |
| Total Pages | : 326 |
| Release | : 2022-08-25 |
| Genre | : Science |
| ISBN | : 1000613828 |
Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market. This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease. This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health. Key Features Current status on coffee production and the global market Novel methods and recent developments in the determination of coffee metabolites Advancements in coffee bean processing technology and improvement of coffee quality Biotechnological advances to improve coffee quality: The role of molecular markers, tissue culture, transgenic technology, and micro RNAs Effects of coffee consumption on human health Knowledge contributions from acknowledged experts from across the world
| Author | : Daniel Jaffee |
| Publisher | : Univ of California Press |
| Total Pages | : 432 |
| Release | : 2014-09-12 |
| Genre | : Business & Economics |
| ISBN | : 0520282248 |
Fair trade is a fast-growing alternative market intended to bring better prices and greater social justice to small farmers around the world. But what does a fair-trade label signify? This vivid study of coffee farmers in Mexico offers the first thorough investigation of the social, economic, and environmental benefits of fair trade. Based on extensive research in Zapotec indigenous communities in Oaxaca, Brewing Justice follows the members of the cooperative Michiza, whose organic coffee is sold on the international fair-trade market, and compares them to conventional farming families in the same region. The book carries readers into the lives of coffee-producer households and communities, offering a nuanced analysis of fair trade’s effects on everyday life and the limits of its impact. Brewing Justice paints a clear picture of the dynamics of the fair-trade market and its relationship to the global economy. Drawing on interviews with dozens of fair-trade leaders, the book also explores the movement’s fraught politics, especially the challenges posed by rapid growth and the increased role of transnational corporations. It concludes with recommendations to strengthen and protect the integrity of fair trade. This updated edition includes a substantial new chapter that assesses recent developments in both coffee-growing communities and movement politics, offering a guide to navigating the shifting landscape of fair-trade consumption.
| Author | : Adriana Farah |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 632 |
| Release | : 2019-01-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1788016653 |
Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it? This book covers how health is influenced by the consumption of coffee from protective effects and potential contributions of bioactive compounds to health to potential risks involved. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how production and chemistry influence the quality of coffee, these titles provide an impactful and accessible guide to the current research in the field and information on the health aspects for nutritionists and other health professionals.
