Coffee consumption and health /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Goodman, Bernard Albert (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Biomedical, [2012]
Colección:Food and beverage consumption and health series.
Nutrition and diet research progress series.
Temas:
Coffee > Health aspects.
Coffee drinking.
Consommation de café.
SELF-HELP > Substance Abuse & Addictions > General.
Coffee drinking
Coffee > Health aspects
Acceso en línea:Texto completo

MARC

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245 0 0 |a Coffee consumption and health /  |c Bernard Albert Goodman, editor. 
260 |a New York :  |b Nova Biomedical,  |c [2012] 
300 |a 1 online resource :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food and beverage consumption and health 
490 1 |a Nutrition and diet research progress 
504 |a Includes bibliographical references and index. 
588 0 |a Print version record. 
505 0 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
590 |a eBooks on EBSCOhost  |b EBSCO eBook Subscription Academic Collection - Worldwide 
650 0 |a Coffee  |x Health aspects. 
650 0 |a Coffee drinking. 
650 6 |a Consommation de café. 
650 7 |a SELF-HELP  |x Substance Abuse & Addictions  |x General.  |2 bisacsh 
650 7 |a Coffee drinking  |2 fast 
650 7 |a Coffee  |x Health aspects  |2 fast 
700 1 |a Goodman, Bernard Albert,  |e editor. 
776 0 8 |i Print version:  |t Coffee consumption and health.  |d New York : Nova Biomedical, [2012]  |z 9781620812402  |w (DLC) 2012933171  |w (OCoLC)777652378 
830 0 |a Food and beverage consumption and health series. 
830 0 |a Nutrition and diet research progress series. 
856 4 0 |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=541220  |z Texto completo 
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938 |a YBP Library Services  |b YANK  |n 7586271 
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