Blackwell Science Ltd., 2001. — 266 p.
The authors have arranged for three updating chapters on the non-volatile and volatile compounds present, including some new ones, but especially the important ones, now known more clearly, to determine flavour. There follows four updating chapters on coffee technology; one, specifically, on some new developments in roasting techniques;...
2nd Edition. — Elsevier, 2005. — 417 p. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green...
Springer, 2021. — 456 p. — (Food Engineering Series). — ISBN 978-3-030-54436-2. 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...
CRC Press, 2023. — 326 p. — ISBN-13 9780367488437. 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,...
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