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Quality Determinants In Coffee Production
Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing. Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Anot...
Acta amazonica
Each issue to contain material in each of seven subject fields: botany, forestry research, environmental sciences, phytochemistry, tropical medicine, zoology and technology.
Meio ambiente e ciências agrárias
O livro “Meio ambiente e ciências agrárias: desafios e soluções para um futuro sustentável” apresenta uma análise abrangente e detalhada das questões críticas na interseção entre o meio ambiente e as ciências agrárias. Através de seus trinta capítulos, a obra aborda uma diversidade de temas, refletindo a multiplicidade de desafios e oportunidades presentes no campo da sustentabilidade ambiental e agrícola.Este livro é, assim, uma contribuição significativa para acadêmicos, profissionais e todos os interessados na intersecção entre o desenvolvimento humano e a sustentabilidade ambiental.
Coffee
Coffee, 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. The 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, de...
Coffee
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. 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 health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
Tópicos Especiais em Engenharia: inovações e avanços tecnológicos 9
É com satisfação que apresento o “Tópicos Especiais em Engenharia: Inovações e Avanços Tecnológicos – Volume 9”. Este livro é uma coletânea essencial que traz estudos e pesquisas atuais no campo da engenharia, abrangendo uma gama ampla de temas e aplicações práticas. Neste volume, os leitores encontrarão desde análises aprofundadas sobre materiais de construção modernos, como lajes pré-moldadas e argamassas enriquecidas com novos componentes, até métodos construtivos avançados usados em megaestruturas como o Burj Khalifa. A obra também explora técnicas sustentáveis e eficientes, como o uso de formas de concreto isoladas e o reforço de terrenos com geogrelhas, a...
Coffee: Growing, Processing, Sustainable Production
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 internation...
Cocoa and Coffee Fermentations
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.
The Cartoon Introduction to Economics, Volume I: Microeconomics
The award-winning illustrator Grady Klein has paired up with the world's only stand-up economist, Yoram Bauman, PhD, to take the dismal out of the dismal science. From the optimizing individual to game theory to price theory, The Cartoon Introduction to Economics is the most digestible, explicable, and humorous 200-page introduction to microeconomics you'll ever read. Bauman has put the "comedy" into "economy" at comedy clubs and universities around the country and around the world (his "Principles of Economics, Translated" is a YouTube cult classic). As an educator at both the university and high school levels, he has learned how to make economics relevant to today's world and today's stude...
