Standard Article

Coffee

  1. Rinantonio Viani1,
  2. Marino Petracco2

Published Online: 15 APR 2007

DOI: 10.1002/14356007.a07_315.pub2

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Viani, R. and Petracco, M. 2007. Coffee. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    Association Scientifique Internationale du Café (ASIC), 1802 Corseaux, Switzerland

  2. 2

    illycaffé S.p.A, Trieste, Italy

Publication History

  1. Published Online: 15 APR 2007

Abstract

The article contains sections titled:

1.Introduction
2.History
3.Green (Raw) Coffee
3.1.Botany and Culture
3.2.Harvesting and Processing
3.2.1.Arabica
3.2.2.Robusta
3.2.3.Liberica and Excelsa
3.2.4.Processing at the Mill
3.3.Marketing
4.Decaffeination
4.1.Low-Moisture Processes
4.2.High-Moisture Processes
4.3.Processes Using Supercritical Media
4.4.Coffee Treatments Other than Decaffeination
5.Roasting
5.1.Roasters
5.2.Grinding
5.3.Packaging
6.Brewed and Instant (Soluble) Coffee
6.1.Brewing
6.2.Instant Coffee Manufacture
6.2.1.Extraction
6.2.2.Concentration
6.2.3.Spray-Drying
6.2.4.Freeze-Drying
6.2.5.Aromatization
7.Composition
7.1.Carbohydrates
7.2.Acids
7.3.Lipids
7.4.Nitrogen Compounds
7.4.1.Amino Acids, Peptides, and Proteins
7.4.2.Purines and Nucleic Acids
7.4.3.Other Bases
7.5.Minerals
7.6.Products Formed during Roasting
7.6.1.Volatile Aroma
7.6.2.Brown Polymers
8.Consumption and Physiology
8.1.Consumption
8.2.Dietary Value
8.3.Physiological Value