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, decaffeination, the science and technology of instant coffee and home/
catering beverage preparation. The physiological effects of coffee drinking are
considered in a fascinating chapter on coffee and health. Agronomic aspects of
coffee breeding and growing are covered specifically in chapters concentrating
on these aspects, particularly focussing on newly-emerging molecular and cellular
techniques. Finally, recent activities of some international organisations are
reviewed in a lengthy appendix.
The editors of Coffee: Recent Developments have drawn together a comprehensive
and extremely important book that should be on the shelves of all those involved
in coffee. The book is a vital tool for food scientists, food technologists and
agricultural scientists and the commercially important information included in
the book makes it a 'must have reference' to all food companies involved with
coffee. All libraries in universities, and research stations where any aspect
of the coffee crop is studied or taught should have copies of the book available.
R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee
published between 1985 and 1988, is a consultant based in Chichester U. K.
O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at
Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical
University of Braunsweig, Germany and Scientific Secretary of the Association
Scientifique Internationale du Cafe (ASIC), in Paris France.
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