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Coffee consumption and health /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| 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: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.