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Handbook of coffee processing by-products : sustainable applications /
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biote...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title page; Copyright page; Contents; List of Contributors; Preface; Chapter 1
- State of the art in coffee processing by-products; Abstract; Keywords; 1.1
- Introduction; 1.2
- Coffee processing; 1.2.1
- The postharvesting processing; 1.2.2
- The coffee roast; 1.2.3
- The coffee beverage; 1.3
- Coffee by-products composition and potential applications; 1.3.1
- Coffee husks/pulp; 1.3.2
- Immature and defective coffee beans; 1.3.3
- Silverskin; 1.3.4
- Spent coffee grounds; 1.4
- Legislative frameworks and policy recommendations; 1.5
- Conclusions; Acknowledgments; References
- Chapter 2
- Healthy components of coffee processing by-productsAbstract; Keywords; 2.1
- Introduction; 2.1.1
- Spent coffee grounds; 2.2
- Background on antioxidants; 2.2.1
- The chemical basis of oxidation and reduction: movement of electrons; 2.2.2
- Oxidants and antioxidants and why we need them; 2.2.2.1
- Important biological roles of antioxidants; 2.2.2.2
- Dualistic activities of antioxidants; 2.2.3
- How we can measure antioxidant amounts; 2.2.3.1
- DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; 2.2.3.2
- ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assay
- 2.2.3.3
- Thiobarbituric acid reactive substances: assay for lipid peroxidation2.2.3.4
- Two superoxide scavenging assays; 2.2.4
- The types of antioxidants found in coffee (under different roasting conditions) and coffee processing by-products; 2.2.4.1
- Caffeine (1,3,7-trimethylxanthine); 2.2.4.2
- Caffeine as an antioxidant; 2.2.4.3
- Caffeine as an immune modulator; 2.2.4.4
- Caffeine and its relationship in reducing some diseases; 2.2.4.5
- Chlorogenic acids and caffeic acid; 2.2.4.6
- Chlorogenic acids modulate glucose and lipid metabolism
- 2.2.4.7
- Chlorogenic acids and their antiinflammatory activities2.2.4.8
- Maillard reaction products; 2.2.4.9
- Maillard reaction products in coffee and immune modulating effects; 2.2.4.10
- Methylglyoxal as an inducer of AGEs; 2.2.4.11
- Trigonelline, kahweol, and cafestol; 2.2.4.12
- Diterpenes as antiinflammatory molecules; 2.2.4.13
- Diterpenes effects on blood lipids; 2.2.5
- Useful materials in different coffee by-products; 2.2.5.1
- Husks; 2.2.6
- Coffee pulp and silver skin; 2.2.6.1
- Coffee pulp; 2.2.6.2
- Coffee silver skin
- 2.2.7
- Composition similarities between coffee and coffee processing by-products2.3
- Conclusions; References; Further Reading; Chapter 3
- The biorefinery concept for the industrial valorization of coffee processing by-products; Abstract; Keywords; 3.1
- Coffee; 3.2
- Coffee processing; 3.3
- Coffee processing by-products; 3.3.1
- Coffee silverskin; 3.3.2
- Spent coffee grounds; 3.3.3
- Coffee pulp; 3.3.4
- Coffee husk; 3.3.5
- Coffee cut-stems; 3.4
- Characterization of coffee processing by-products; 3.5
- Possibilities of integral valorization of coffee processing by-products
- 3.6
- Products obtained from coffee processing by-products