Coffee Science: Biotechnological Advances, Economics, and Health Benefits

Coffee Science: Biotechnological Advances, Economics and Health Benefits  highlights the important advances in coffee research and an  all-inclusive collection of information on the current status of global  coffee production and market, sustainable benefits, novel methods and  recent developments in coffee metabolites analysis, advancements in  coffee processing technology and improvement of coffee quality by  fermentation, solid-liquid extraction methods, and post-harvesting  processes to improve the beverage quality and produce coffees with  different sensory profiles. The book compiles insights into the  biotechnological advances to improve coffee quality. It also describes  specialty coffees, which are gaining consumer acceptance and enjoying a  good global market.

This book collates work on the influence of  various coffee metabolites such as methyl xanthine, polyphenols,  phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes  in human health effects such as cardiovascular diseases, cancer, type 2  diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease.

This  book is a useful resource for scientists, academicians, and  professionals all over the world who are engaged in coffee cultivation,  research, business and coffee consumers’ health.

Key Features
Current  status on coffee production and the global marketNovel methods and  recent developments in the determination of coffee  metabolitesAdvancements in coffee bean processing technology and  improvement of coffee qualityBiotechnological advances to improve coffee  quality: The role of molecular markers, tissue culture, transgenic  technology, and micro RNAsEffects of coffee consumption on human  healthKnowledge contributions from acknowledged experts from across the  world