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Aspects chimiques et biologiques de la composition du cafè vert

by Poisson, J; Association Scientifique Internationale du Cafè, París (Francia); 8. Colloque Scientifique International sur le Cafè Abidjan (Costa de Marfil) 28 Nov-3 Dic 1977).
Publisher: Paris (Francia) 1979Description: p. 33-57.Subject(s): BIOQUIMICA | ANALISIS QUIMICO | ANALISIS DE CAFE VERDE | CAFE VERDE | COMPOSICION DEL GRANO | BIOCHEMISTRY | BIOCHIMIESummary: The fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewed
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++ 165 ref. Sum. (En, Fr)

The fruit of the coffee tree is at the beginning of a sequence of operations leading to edible coffee and composition influences the various technological processes. The knowledge of its composition, as well as of its variations, is useful for a better understanding of the importance and sense of the manufactureand for its rationalization. An account of constituents of the different parts of the berries, mainly the beans, is drawn up. Biosynthesis and metabolism of caffeine is called back to mind in so far as its knowledge could lead to obtaining further varieties of caffeine-free Coffea. The formation of some other important constituents (phenolic acids, trigonelline, terpenoids,...) is also reviewed

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