Innovations in Coffee Quality PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Innovations in Coffee Quality PDF full book. Access full book title Innovations in Coffee Quality by Daneysa Kalschne. Download full books in PDF and EPUB format.
Author: Daneysa Kalschne
Publisher: Nova Science Publishers
ISBN: 9781536183191
Category : Technology & Engineering
Languages : en
Pages : 225
Get Book Here
Book Description
"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"--
Author: Daneysa Kalschne
Publisher: Nova Science Publishers
ISBN: 9781536183191
Category : Technology & Engineering
Languages : en
Pages : 225
Get Book Here
Book Description
"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"--
Author: Lucas Louzada Pereira
Publisher: Springer Nature
ISBN: 3030544370
Category : Technology & Engineering
Languages : en
Pages : 456
Get Book Here
Book Description
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. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspective connecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing.
Author: Britta Folmer
Publisher: Academic Press
ISBN: 0128035587
Category : Technology & Engineering
Languages : en
Pages : 558
Get Book Here
Book Description
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions
Author: World Bank
Publisher: World Bank Publications
ISBN: 0821383019
Category : Business & Economics
Languages : en
Pages : 436
Get Book Here
Book Description
This volume offers a detailed conceptual framework for understanding and learning about technology innovation policies and programs, and their implementation in the context of different countries.
Author: Andrew Cavanaugh
Publisher: eBookIt.com
ISBN: 145665425X
Category : Cooking
Languages : en
Pages : 140
Get Book Here
Book Description
Embark on a Global Coffee Adventure That Will Transform Your Palate! Immerse yourself in a journey of aromatic wonders with The Coffee Atlas, a captivating exploration of the world's finest coffee beans that promises to elevate your appreciation for the beloved beverage. This book is a must-read for every coffee lover, from casual drinkers to seasoned connoisseurs. Delve into rich history and diverse cultures as you uncover the origins of coffee and its fascinating journey across continents. Travel back in time to explore the roots of this cherished drink, learning about its transformation from ancient rituals to a global phenomenon. Discover the secrets behind cultivation and quality as you venture through the Coffee Belt. Unearth the unique characteristics of Arabica and Robusta beans, and understand what sets specialty coffee apart. From the lush plantations of South America to the vibrant landscapes of Africa, Central America, and Asia, each chapter reveals the distinct flavors and traditions of coffee from Brazil, Colombia, Ethiopia, Kenya, and beyond. With detailed sections on harvesting methods and processing techniques, your journey through The Coffee Atlas will enhance your knowledge, illustrating how climate, soil, and meticulous care contribute to the exceptional quality of each coffee bean. Elevate your roasting and brewing skills with expert tips on achieving the perfect cup, whether you prefer a light roast to showcase nuanced flavors or a rich, dark roast for a bolder experience. As you turn the final pages, you'll look ahead to the future of coffee production, with insights on sustainable practices and innovative advancements. The Coffee Atlas is more than a book – it's an invitation to indulge in an extraordinary sensory adventure. Join us and redefine your coffee experience one sip at a time. Don't miss out on this essential guide to discovering the world's best beans!
Author: Alfred J. Watkins
Publisher: World Bank Publications
ISBN: 0821373811
Category : Business & Economics
Languages : en
Pages : 236
Get Book Here
Book Description
This book summarizes, and highlights main messages from, a February 2007 Global Forum convened by the World Bank to discuss strategies, programs, and policies for building science, technology and innovation (STI) capacity to promote sustainable growth and poverty reduction in developing countries.
Author: Seth Kahan
Publisher: John Wiley & Sons
ISBN: 1118461436
Category : Business & Economics
Languages : en
Pages : 237
Get Book Here
Book Description
Real-world strategies for uncovering potential and capitalizing on opportunity Innovation is worth little unless it generates lasting success, and gaining measurable results from new ideas requires more than creative risk-taking. Successful innovation demands a tactical approach, and Getting Innovation Right reveals how your company can secure real traction and growth in the marketplace. With Seth Kahan's outcome-based approach, based on his experience leading innovation initiatives at a diverse range of organizations, you will identify the inflection points that generate market opportunities for your company and leverage the best techniques for securing a foothold in a lucrative new space. Offers a framework of 7 key activities for results-driven innovation, from intelligence-gathering through execution Goes beyond abstract advice to offer hands-on approaches that are relevant and applicable in any organization The companion and follow-up to Seth Kahan's bestselling first book,Getting Change Right and FastCompany.com blog Leading Change Grounded in market-based reality, Getting Innovation Right is an indispensable resource for leaders looking to drive results and move in fresh directions.
Author: Decio Zylbersztajn
Publisher: Pasavento
ISBN: 856822234X
Category : Technology & Engineering
Languages : en
Pages : 335
Get Book Here
Book Description
The Università del Caffè Brazil was born in March of 2000 as a result of a partnership between PENSA (Agribusiness Knowledge Center - FEA/USP and FIA) and illycaffè. The mission, since the beginning, has being the generation and dissemination of knowledge to the coffee system. To celebrate 18 years of activities we publish this collection of research conducted between 2013 and 2017. During these years of activity the UdC Brazil team, in close harmony with Illycaffè, has conducted courses to coffee growers and technicians covering technical and managerial aspects. There were more than 9 thousand participations in seminars, short courses and five editions of Specialization Course in the Coffee Agribusiness. In tune with the needs of coffee growers and illycaffè, since 2014 the UdC Brazil courses are held at a distance through the portal universidadedocafe.com. Aligned with its mission, the University of Caffè Brazil generates knowledge through the production of research. This book intends to support the dissemination of the knowledge to the community of the coffee agribusiness, adding value to all its participants.
Author: World Intellectual Property Organization
Publisher: WIPO
ISBN:
Category : Law
Languages : en
Pages : 79
Get Book Here
Book Description
The paper describes: a) the coffee industry and its GVC structure; b) the role that intangible assets play in value creation from both the supply and demand perspective; and c) the current and potential role of intellectual property tools in creating and retaining value, as well as providing economic upgrade options.
Author:
Publisher: Creativity Innovation eBook
ISBN:
Category :
Languages : en
Pages : 192
Get Book Here
Book Description
