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[ 洋図書 ] The craft and science of coffee /

edited by Britta Folmer. -- Academic Press is an imprint of Elsevier, -- c2017. --

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ISBN 012803520X
ISBN13桁 9780128035207
テキストの言語 英語                  
分類：NDC10版 596.7
本タイトル The craft and science of coffee /
著者名 edited by Britta Folmer.
出版地・頒布地 London, United Kingdom :
出版者・頒布者名 Academic Press is an imprint of Elsevier,
出版年・頒布年 c2017.
数量 xxv, 529 pages :
他の形態的事項 illustrations (chiefly color), maps ;
大きさ 24 cm.
書誌注記 Includes bibliographical references and index.
内容注記 List of contributors -- Preface -- Introduction. The coffee tree: genetic diversity and origin / Juan Carlos Herrera, Charles Lambot -- Cultivating coffee quality: terroir and agro-ecosystem / Charles Lambot, Juan Carol Herrera, Benoit Bertrand, Siavosh Sadeghian, Pablo Benavides, Alvaro Gaitán -- Postharvest processing: revealing the green bean / Juan R. Sanz-Uribe, Yusianto, Sunalini N. Menon, Aida Peñuela, Carlos Oliveros, Jwanro Husson, Carlos Brando, Alexis Rodriguez -- Environmental sustainability: farming in the anthropocene / Martin R.A. Noponen, Carmenza Góngora, Pablo Benavides, Alvaro Gaitán, Jeffrey Hayward, Celia Marsh, Ria Stout, Chris Wille -- Social sustainability: community, livelihood, and tradition / David Browning, Shirin Moayyad -- Economic sustainability: price, cost, and value / Jérôme Perez, Bernard Kilian, Lawrence Pratt, Juan Carlos Ardila, Harriet Lamb, Lee Byers, Dean Sanders -- Experience and experimentation: from survive to thrive / Paulo Barone, Michelle Deugd, Chris Wille -- Cupping and grading: discovering character and quality / Ted L. Lingle, Sunalini N. Menon -- Trading and transaction: market and finance dynamics / Eric Nadelberg, Jamie R. Polit, Juan Pablo Orjuela, Karsten Ranitzsch -- Decaffeination: process and quality / Arne Pietsch -- The roast: creating the beans' signature / Stefan Schenker, Trish Rothgeb -- The chemistry of roasting: decoding flavor formation / Luigi Poisson, Imre Blank, Andreas Dunkel, Thomas Hofmann -- The grind: particles and particularities / Martin von Blittersdorff, Christian Klatt -- Protecting the flavors: freshness as a key to quality / Chahan Yeretzian, Imre Blank, Yves Wyser -- The brew: extracting for excellence / Frédéric Mestdagh, Arne Glabasnia, Peter Giuliano -- Water for extraction: composition, recommendations, and treatment / Marco Wellinger, Samo Smrke, Chahan Yeretzian -- Crema: formation, stabilization, and sensation / Britta Folmer, Imre Blank, Thomas Hofmann -- Sensory evaluation: profiling and preferences / Edouard Thomas, Sabine Puget, Dominique Valentin, Paul Songer -- We consumers: tastes, rituals, and waves / Jonathan Morris -- Human wellbeing: sociability, performance, and health / Britta Folmer, Adriana Farah, Lawrence Jones, Vincenzo Fogliano. Index.
著者標目 Folmer, Britta.
一般件名 Coffee.
Coffee.
資料情報1 『The craft and science of coffee /』　edited by Britta Folmer.　Academic Press is an imprint of Elsevier,　c2017. （所蔵館：中央　 請求記号：F/596.7/C88/C　 資料コード：7110485822）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031438

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