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Автор: de Almeida, Luciana Flor?ncio Название: Coffee Consumption and Coffee Industry Strategies in Brazil ISBN: 0128147210 ISBN-13(EAN): 9780128147214 Издательство: Elsevier Science Рейтинг: Цена: 29476.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing strategies, consumer behavior, and strategies for transforming coffee consumption, production and retailing. The book presents the importance of an academician-practitioner perspective to bridge the gap between scholars and managers, and between business schools and the entrepreneurial world.
Appropriate for researchers in the fields of food retail and producing, food marketing, consumer behavior, consumer science, agribusiness marketing and strategy, food industry strategy, undergraduate and post-graduate students studying marketing, consumer behavior, strategy, agribusiness marketing and strategy, practitioners in the food industry, marketing managers, and marketing and strategy consultants, this book is a must-read for those contributing to the coffee industry.
Presents strategies for transforming coffee consumption, production and retailing
Addresses market outlook, factors and trends
Outlines coffee industry strategies through business cases that highlight innovative practices
Discuss and present the certification role in the coffee producing strategy and retailing
The coffee waves and the specialty coffee impact in the consumption and at the retail level
Studies the role of retail and the consumer
Includes questions and exercises based on case studies and concepts
Автор: Galanakis, Charis Название: Handbook of Coffee Processing By-Products ISBN: 0128112905 ISBN-13(EAN): 9780128112908 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Поставка под заказ.
Описание:
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols.
Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries
Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols
Автор: Lashermes Philippe Название: Achieving Sustainable Cultivation of Coffee ISBN: 1786761521 ISBN-13(EAN): 9781786761521 Издательство: Неизвестно Рейтинг: Цена: 47877.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Louzada Pereira Lucas, Rizzo Moreira Taнs Название: Quality Determinants in Coffee Production ISBN: 3030544362 ISBN-13(EAN): 9783030544362 Издательство: Springer Цена: 11878.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Part One: History of sensorial analysis and quality determination in coffee production: evolution and techniques Part Two: Sensorial techniques and tools used in coffee production Part Three: The relationship between fruit microbiology and coffee quality: climatic factors and sensorial analysis Part Four: Biotechnological processes in coffee production: applicability of induced and spontaneous routes from the manipulation of raw material Part Five: Volatile coffee compounds and gas chromatography techniques
Автор: Daneysa Kalschne Название: Innovations in Coffee Quality ISBN: 1536182230 ISBN-13(EAN): 9781536182231 Издательство: Nova Science Рейтинг: Цена: 23283.00 р. Наличие на складе: Невозможна поставка.
Описание: Innovation in Coffee Quality presents recent contributions regarding the quality of the raw coffee material, the commercial coffees, and the sensory attributes of the coffee beverages. Modifications to industrial processes are proposed to use defective coffee beans. Traditional methods of sensory evaluation of coffee are compared with new methods. Advanced sensory analysis such as Flash Profile and Temporal Dominance of Sensations have been applied to assess sensory properties of coffee, proving effective in identifying sensory attributes in cold coffee beverage, for example. Other sensory tests, such as SCA, are efficient to evaluate the sensorial quality of coffee brews in the preparation of special coffees and blends of Arabica and Robusta species. From an industrial point of view, computer vision system is a remarkably interesting technique for future applications in coffee sector. Thus, methods employing image analysis obtained from smartphone with application of projection pursuit analysis to determine the quality of raw material, replacing traditional sensory testing are also described. This could also be an alternative method to evaluate the raw material online in coffee processes. A fast method based on the Vis-NIR spectrum and chemometrics for quality control of commercial roasted coffee is presented, in a less wasteful and more ecofriendly direction. Concerning to the health of coffee consumers, the new demands for conscious coffee consumption are discussed, and the beneficial effect of high-quality coffee due to the presence of antioxidant compounds in instant coffee is evaluated. In this way, Innovations in coffee quality brings on innovative methods applied to monitoring the quality of coffee, being fundamental for new researchers and students who seek expressive advances in coffee science.
Описание: The coffee sector needs more sustainable methods of cultivation. This volume reviews the range of recent research addressing these challenges, from social and environmental sustainability to integrated management of pests and diseases based on agroecological principles.
Автор: Ching Lik Hii, Flavio Meira Borem Название: Drying and Roasting of Cocoa and Coffee ISBN: 1138080977 ISBN-13(EAN): 9781138080973 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.
Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.
Features
Provides a comprehensive review on flavor development during cocoa/coffee processing
Discusses the impact of processing parameters on cocoa/coffee quality
Presents the new trends in drying/roasting techniques and novel technology
Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems
No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.
This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except cereals and cereal products are covered.
Mycotoxins in Plants and Plant Products - Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine comprises:
More than 280 new publications and 900 publications in all
Each item includes "Co-contamination", showing the co-occurrence of mycotoxins in a foodstuff, where possible
Each item includes "Further contamination", describing the same or further foodstuff/s with its/their mycotoxins documented, where possible
Single chapter overview with all mycotoxins and their foodstuff-spectrum
Single chapter overview with each single foodstuff and its mycotoxin-spectrum
Separate list of the articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination
Numerical and Alphabetical Bibliography
Автор: R. J. Clarke Название: Coffee ISBN: 9401086931 ISBN-13(EAN): 9789401086936 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The term `coffee` comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries.
Автор: Wilson Acchar; Eduardo J. V. Dultra Название: Ceramic Materials from Coffee Bagasse Ash Waste ISBN: 3319152807 ISBN-13(EAN): 9783319152806 Издательство: Springer Рейтинг: Цена: 7836.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book proposes the use of coffee bagasse ash (CBA) waste as raw material to be used in ceramic formulations. The approach presented here is a solution to a current ambiental problem as CBA waste is discharged in high amounts in agriculture. The authors analyze the potencial of CBA as a material to substitute feldspar in tile production.
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