Coffee chemistry - Relation to beverage quality

The chemical composition of green coffee is responsible for the formation of the compounds that shape the sensory attributes of roasted coffee. Knowing the chemistry of coffee is essential to obtain better and better coffees. This book contains the transformations that occur in the compounds of the raw coffee bean during the roasting process and the influence of these transformations on the quality of the drink.

About the author

Lebensmittelingenieur der UFVJM, Master in Lebensmittelwissenschaften der UFMG, Doktorand in Lebensmittelwissenschaften der UFMG.

Product details

• Authors: Lais Brito Cangussu
• Publisher: Our Knowledge Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 19.07.2023
• EAN: 9786206249948
• ISBN: 9786206249948
• No. of pages: 52
• Dimensions: 150 mm x 3 mm x 220 mm
• Weight: 87 g
• Subjects: Natural sciences, medicine, IT, technology > Chemistry; Non-fiction book > Nature, technology > Natural science