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Title Coffee consumption and health / Bernard Albert Goodman, editor.
Imprint New York : Nova Biomedical, [2012]

Series Food and beverage consumption and health
Nutrition and diet research progress
Food and beverage consumption and health series.
Nutrition and diet research progress series.
Subject Coffee -- Health aspects.
Coffee drinking.
Alt Name Goodman, Bernard Albert,
Series Food and beverage consumption and health
Nutrition and diet research progress
Food and beverage consumption and health series.
Nutrition and diet research progress series.
Subject Coffee -- Health aspects.
Coffee drinking.
Alt Name Goodman, Bernard Albert,
Description 1 online resource : illustrations.
Bibliography Note Includes bibliographical references and index.
Note Print version record.
Contents COFFEE CONSUMPTION AND HEALTH; COFFEE CONSUMPTION AND HEALTH; CONTENTS ; PREFACE ; REFERENCES ; WHAT IS COFFEE? ; ABSTRACT ; 1.1. INTRODUCTION TO THE CHEMICAL COMPOSITION OF COFFEE; 1.1.1. Caffeine; 1.1.2. Other Pharmacologically-active Compounds ; 1.1.3. Carbohydrates ; 1.1.4. Lipids ; 1.1.5. Nitrogenous Compounds ; 1.1.6. Vitamins and Minerals ; 1.1.7. Phenolic Compounds ; 1.1.8. Volatile Compounds; 1.2 . COFFEE BEAN GENETICS AND PRODUCTION OF GREEN BEANS ; 1.3 . THE ROASTING PROCESS ; 1.3.1. The Caramelisation Reaction ; 1.3.2. The Maillard Reaction.
1.3.3. Other Products Formed during the Roasting Process 1.4. PRODUCTION OF INSTANT (SOLUBLE) COFFEES ; 1.5. COFFEE BREWING PROCEDURES AND THEIR EFFECTS ON COMPOSITION OF THE BEVERAGE; 1.6. VARIABILITY IN THE CHEMICAL COMPOSITION OF COFFEE BREWS ; 1.7. SENSORY PROPERTIES OF COFFEE ; 1.8. ANTIOXIDANT PROPERTIES OF COFFEE ; 1.9. DECAFFEINATED COFFEE ; SUMMARY AND CONCLUSIONS ; REFERENCES ; ANTIOXIDANT AND FREE RADICAL PROCESSES IN COFFEE ; ABSTRACT ; 2.1. INTRODUCTION TO ANTIOXIDANTS AND FREE RADICAL SCAVENGING REACTIONS ; 2.2. ASSAYS FOR THE TOTAL ANTIOXIDANT CAPACITY OF A FOOD.
2.3. INDIVIDUAL ANTIOXIDANTS AND OTHER BIOACTIVE MOLECULES 2.4. FREE RADICAL SCAVENGING ; 2.5. ANTIOXIDANT PROPERTIES OF COFFEE ; 2.6. BIOLOGICAL FREE RADICALS ; 2.7. STUDY OF FREE RADICAL PROCESSES BY ELECTRON PARAMAGNETIC RESONANCE (EPR) SPECTROSCOPY ; 2.8. FREE RADICALS ASSOCIATED WITH THE ROASTING OF COFFEE ; 2.9. OTHER EPR SIGNALS OBSERVED WITH ROASTED COFFEE BEANS ; 2.10. CHANGES IN FREE RADICAL SIGNALS DURING STORAGE OF ROASTED COFFEE BEANS ; 2.11. FREE RADICAL PROCESSES IN THE COFFEE BEVERAGE; 2.12. FREE RADICAL CHANGES DURING THE STORAGE OF COFFEE CONCENTRATES.
2.13. FREE RADICAL CHEMISTRY OF EXTRACTS OF WHOLE ROASTED COFFEE BEANS 2.14. MARKERS OF COFFEE BEVERAGE OXIDATION ; 2.15. COFFEE AROMA DEGRADATION ; CONCLUSIONS ; REFERENCES ; PROPERTIES AND ANALYSIS OF CAFFEINE AND CHLOROGENIC ACIDS IN COFFEE BEANS; ABSTRACT ; 3.1. CAFFEINE; 3.1.1. Chemical Structure and Composition of Caffeine ; 3.1.2. Physiological and Psychological Effects of Caffeine on Humans ; 3.1.3. Methods for Analysis of Caffeine ; 3.2. CHLOROGENIC ACIDS ; 3.2.1. Chemical Structure and Composition of Chlorogenic Acids ; 3.2.2. Antioxidant Properties of Chlorogenic Acids.
3.2.3. Methods for Analysis of Chlorogenic AcidsSUMMARY AND CONCLUSIONS ; REFERENCES ; OCCURRENCE AND IDENTIFICATION OF CHLOROGENIC ACIDS IN GREEN AND ROASTED COFFEE BEANS ; 4.1. INTRODUCTION ; 4.2. CHLOROGENIC ACIDS: DEFINITION, HISTORY AND DIETARY BURDEN ; 4.3. CHLOROGENIC ACIDS: FOOD PROCESSING AND METABOLISM ; 4.4. MASS SPECTROMETRY AND IDENTIFICATION OF CHLOROGENIC ACIDS ; 4.5. WORK FLOW FOR CHLOROGENIC ACIDS PROFILING AND IDENTIFICATION BY LC-TANDEM MS ; 4.5.1. Sample Preparation ; 4.5.2. Chlorogenic Acid Search and Profiling ; 4.5.3. Assignment of Compound Class.
ISBN 9781620812440 (electronic bk.)
1620812444 (electronic bk.)
9781620812402
1620812401
OCLC # 834742802
Additional Format Print version: Coffee consumption and health. New York : Nova Biomedical, [2012] 9781620812402 (DLC) 2012933171 (OCoLC)777652378


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