Table of Contents
Table of Contents
Preface
Chapter 1. Coffee and its By-Products as Sources of Bioactive Compounds
Adriana S. Franca and Leandro S. Oliveira (Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil)
Chapter 2. Coffee Brews Preparation: Extraction of Bioactive Compounds and Antioxidant Activity
Josiane Alessandra Vignoli, Marcelo Caldeira Viegas, Denisley Gentil Bassoli and Marta de Toledo Benassi (Departamento de Bioquímica e Biotecnologia, Centro de Ciências Exatas Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Londrina, Paraná, Brazil, and others)
Chapter 3. Control of Coffee Samples Quality: Geographic and Roasting Factors
Paulo R.A.B. de Toledo, Marcelo M.R. de Melo, Helena R. Pezza, Aline T. Toci, Leonardo Pezza, Carlos M. Silva (Institute of Chemistry, São Paulo State University – UNESP, Araraquara, SP, Brazil, and others)
Chapter 4. Spent Coffee Ground Properties and Application in Bioenergy and Bioproducts
Michel Brienzo, María García-Aparicio, and Johann Görgens (Laboratory of Biomass Characterization, Bioenergy Research Institute (IPBEN), UNESP, Rio Claro-SP, Brazil, and others)
Chapter 5. The Re-use Potential of Espresso Spent Coffee Grounds: Optimization of Microwave-Assisted Extraction of Polyphenols by use of Response Surface Methodology and their Effects on Platelet Function – Pilot Study
Marija Ranić, Aleksandra Konić-Ristić, Marija Glibetić and Suzana Dimitrijević-Branković (Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Belgrade, Serbia, and others)
Chapter 6. Effects of Extrinsic Factors on the Acceptance of Instant Coffee Enriched with Natural Antioxidants from Green Coffee
Marta de Toledo Benassi, and Marinês Paula Corso (Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Paraná, Brazil, and others)
Chapter 7. Coffee: Emerging Beneficial Effects on Ocular Health
Tae-Jin Kim, Holim Jang, Chang Yong Lee and Sang Hoon Jung (Natural Products Research Center, Korea Institute of Science and Technology (KIST), Gangneung, Republic of Korea, and others)
Chapter 8. Coffee Contaminated with OTA and Genotoxicity
Daniel Lerda (PhD in Biochemistry, Genetic Molecular Laboratory, Qeen Fabiola University Clinic, School of Medicine, Córdoba Catholic University, Córdoba, Argentina)
Chapter 9. Substances Present in Coffee: Health or Risk?
Maurílio de Souza Cazarim (School of Pharmaceutical Sciences of Ribeirao Preto, University of São Paulo, Brazil)
Index