Coffee Science: Biotechnological Advances, Economics and Health Benefits present information on current status on coffee production & global market.
Autorentext
Akula Ramakrishna is currently a Scientist at Bayer Crop Science, Bangalore, India. Dr. Ramakrishna holds a master's degree from Sri Krishna Devaraya University, Anantapur, Andhra Pradesh, India. He obtained his Ph.D. in biochemistry from University of Mysore, CSIR-CFTRI, Mysuru. He is a Senior Research Fellow of CSIR, New Delhi. He is involved in various research fields such as Plant Biotechnology, Biochemistry, Plant secondary metabolites, Food Science and Technology and vegetable quality analytics, double haploid production in vegetables, tomato rapid cycling. He has published several research papers in the leading international journals, reviews and book chapters. He has edited 4 books in CRC Press, USA and also co-author for the book "Indian medicinal plants: Uses and propagation Aspects (2020), 2 books in Springer. He is also serving as editorial board member, and reviewer for reputed international journals. Presented over 20 research papers in symposia in India and abroad, as well as few invited lectures in India. He attended the Fifth International Symposium on Plant Neurobiology held in 2009 in Florence, Italy. He also attended the Technical Community of Monsanto (TCM) held in 2016, in St. Louis, Missouri. He is a member of the Indian science congress association and society for biotechnologists (India). He is a fellow of the Society for Applied Biotechnology, India (2012), and recipient of Global Vegetable Research Excellence Award (2017), Global technology recognition, Rapid Recognition Award, and Special recognition from the Monsanto company and Veg R&D champion (2020) from Bayer crop science.
Parvatam Giridhar is currently Senior Principal Scientist at CSIR-Central Food Technological Research Institute, Mysuru, Karnataka India. Dr. Giridhar holds a Master's degree from Kakatiya University, Warangal, Telangana, India. He obtained his Ph.D. from Kakatiya University, Warangal. He was a DAAD Fellow (1995-1996) at University of Bayreuth, Bayreuth, Germany and BOYSCAST Fellow of DST, Government of India (2005-2006) at IRD, Montpellier, France. Dr.Giridhar's research areas of interest are Plant tissue culture, secondary metabolites, molecular biology, Bioactive metabolites, and Food Science and Technology. Since 2000, engaged with R&D on coffee metabolites, tissue culture and genomics. He has published several research papers in the leading international journals, reviews and book chapters altogether 190 with 5059citations, h-index 42, and i10-index 107. He is an Associate Editor, Editorial board member, and Reviewer for reputed International and National journals. He has presented over 50 research papers in symposia in India and abroad. He attended the 21st, 23rd , 24th and 26th International Conferences on Coffee (ASIC-* Association Scientifique International du Cafe*) held in 2006 (Montpellier, France), 2010 (Bali, Indonesia), 2012 (San Jose, Costa Rica) and 2016 (Kunming, China). Also attended scientific conferences at Belgium, Malaysia, and Nepal. He is an elected member of the Plant Tissue Culture Association of India, and National Academy of Sciences, Allahabad, India. He is a fellow of the National Academy of Biological Sciences, India, Indian Botanical Society, Andhra Pradesh Akademi of Sciences, A.P., India, Academy of Plant Sciences, India and Society for Applied Biotechnology, India. Dr. Giridhar holds 09 patents and a recipient of 12 important awards from various scientific associations and societies of India.
Prof. Magdalena Jeszka-Skowron is currently working as an academic teacher and scientist at Faculty of Chemical Technology, Poznan University of Technology, Poland. She holds a master's degree from Poznan University of Economics at the Faculty Commodity Sciences, Poland. She obtained her Ph.D. in food technology and nutrition from Poznan University of Life Sciences, Poland. She is involved at various research fields: Food Chemistry and Science, Plant secondary metabolites analysis, Food Quality, and Water and Environment Sciences.
Her experience in coffee research is connected with analytical methods especially chromatographic, spectrophotometric and isotachophoresis analyses for the determination of bioactive compounds in coffee. She has published 30 research papers in the leading international journals including seven publications with the cooperation of Polish and foreigner experts of coffee analysis. She has published a book, review and also book chapters. Dr. Jeszka-Skowron has presented over 50 research papers in symposia as well in Poland and abroad and she was a reviewer over 50 papers. In 2015 she has been attended on Symposium Cocotea - Coffee, cocoa and tea, in Aveiro, Portugal.
In 2015 she has received a scholarship Engineer of the Future for the execution of a project titled: Quality of coffee - chemical and toxicological analysis of coffee beans depending on their origin". In 2020 she has received a grant Miniatura from National Centre of Science, Poland for the execution of a project titled: The influence of fermentation process of coffee beans on caffeoylquinic acids and antioxidant activity of coffee extracts (Coffea arabica and Coffea robusta). She is also a lecturer and one of her lecture is Instrumental analysis of Food products for Bachelor Students. Dr. Jeszka-Skowron is teaching chemistry in laboratories also in food analysis field.
Inhalt
Content
Preface
Foreword
Acknowledgement
Editors
Section I. Current Status on Coffee Production and Global Market
Current status on coffee production & global marketing: Recent update:
Anna Maria Jeszka
The scientific and technological knowledge: A review of sustainable benefits on coffee sector: **David Israel Contreras Medina
Contemporary topics in Coffee research: A glance: Giridhar **Parvatam
Section II. Novel Methods and recent developments in Coffee Metabolites Analysis
The bioactive compounds and substances with toxic potential in coffee products- the properties and the methods of analysis: Magdalena Jeszka-Skowron
Elemental analysis of coffee products: Ewa Stanisz
Section III. Advancements in Coffee Processing Technology and Improvement of Coffee Quality
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Coffee Fermentation: New approaches to enhance quality: **Rosane Freitas Schwan
Coffee Polyphenols: Biochemical, Processing and Health Insights: **Wenny Bekti Sunarharum
Effect of solid-liquid extraction in the art of preparing fine coffee drinks (Coffea arabica L. var. Castillo) on the antioxidant activity in 28 preparation methods: **Angela Ormaza-Zapata
Phenolic compounds in coffee seeds and by-products: Adriana Farah
Influence of coffee bean processing on the phenolic acid and flavonoid content in coffee brews (Coffea arabica and Coffea robusta) **Magdalena Jeszka-Skowron
The metabolic fate and mechanisms of action of coffee polyphenols: **Wenny Bekti
Sunarharum
The role of contact time, brewing method, and bean roast in the production of cold brew coffee. **Niny Rao
Latest developments on coffee discrimination by species, quality and geographic origin: **Prof. Adriana Franca
New frontiers in Coffee processing for health and enhanced flavor molecules: **Pushpa Murthy
Emerging technologies for the management of coffee processing waste water: **Mohamad Anuar Kamaruddin
Section IV. Biotechnological Advances in the Improvement of Coffee
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