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Coffee
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. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for c...
Espresso Coffee
This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.
Coffee
The present volume, Volume 2 in this planned series on coffee, deals with processing and follows on naturally from the first volume on the chemistry of coffee, which described its numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complex ity, and this complexity of understanding extends when we come to that is, the many processes involved in the roasting consider its processing; of green coffee and its subsequent conversion into a consumable brew, especially through extraction and drying into an instant coffee. The simple brewing of roasted and ground coffee with water in the home also possesses considerable mysti...
Coffee and Health
This monograph is an exhaustive survey of all the health effects, beneficial or otherwise, of coffee. It starts with a study of the cultivation, consumption and composition of coffee, then moves on to analyse the effects of coffee consumption, system by system: physiological properties, clinical consequences, received opinions and proven facts. A book that will interest nutritionists, general practitioners and the simply curious.
Niedermeyer's Electroencephalography
The leading reference on electroencephalography since 1982, Niedermeyer's Electroencephalography is now in its thoroughly updated Sixth Edition. An international group of experts provides comprehensive coverage of the neurophysiologic and technical aspects of EEG, evoked potentials, and magnetoencephalography, as well as the clinical applications of these studies in neonates, infants, children, adults, and older adults. This edition's new lead editor, Donald Schomer, MD, has updated the technical information and added a major new chapter on artifacts. Other highlights include complete coverage of EEG in the intensive care unit and new chapters on integrating other recording devices with EEG; transcranial electrical and magnetic stimulation; EEG/TMS in evaluation of cognitive and mood disorders; and sleep in premature infants, children and adolescents, and the elderly. A companion website includes fully searchable text and image bank.
Semiotics and Intelligent Systems Development
"This book assembles semiotics and artificial intelligence techniques in order to design new kinds of intelligence systems; it changes the research field of artificial intelligence by incorporating the study of meaning processes (semiosis), from the perspective of formal sciences, linguistics, and philosophy"--Provided by publisher.
Metabolic Encephalopathy
Metabolic Encephalopathy is meant to combine and correlate animal and human studies. It is hoped that increased awareness of the importance of early diagnosis and treatment of these disorders may result in a lowering of the incidence of structural changes and morbidity. These disorders hold a special fascination for both basic scientists and clinical investigators because they are accessible, treatable and there exists good animal models for study. Therefore, this book will pull together basic and clinical neuroscience issue in the treatment of specific metabolic encephalopathies.
Food Processing Handbook
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Modified Atmosphere and Active Packaging Technologies
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies
