Table of Contents

Table of Contents

Preface

Chapter 1. General Perspective of Coffee Production, Consumption and Quality
(Daneysa Lahis Kalschne, Marinês Paula Corso and Rafael Carlos Eloy Dias, Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil, and others)

Chapter 2. A Review of Coffee Quality Assessment Based on Sensory Evaluation and Advanced Analytical Techniques
(Michel Rocha Baqueta, Nicola Caporaso, Aline Coqueiro and Patrícia Valderrama, Universidade Tecnológica Federal do Paraná, Campo Mourão, Paraná, Brazil, and others)

Chapter 3. Consumption Potential of Cold Coffee Beverages by Brazilian Young Coffee Consumers and Non-consumers
(João Leonardo Violin, Julyene Silva Francisco and Marta de Toledo Benassi Instituto Federal do Paraná, Jacarezinho, Paraná, Brazil, and others)

Chapter 4. Comparative Impact of Different Coffee Constituents on the Antioxidant Capacity
(Josiane Alessandra Vignoli, Andre Luiz Buzzo Mori, Marcelo Caldeira Viegas, Denisley Gentil Bassoli and Marta de Toledo Benassi. Departamento de Bioquímica e Biotecnologia, Universidade Estadual de Londrina, Londrina, PR, Brazil, and others)

Chapter 5. Sensory Description of Instant Coffee Brews with Coffea Canephora Steamed Defective Beans
(Tamiris Aparecida Diniz dos Reis, Antônio José de Conti, Andre Luiz Buzzo Mori and Marta de Toledo Benassi, Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil, and others)

Chapter 6. Coffee Oils from Defective Beans Applied to Instant Coffee
(Ulisses Colonheze, Alison Henrique da Silva Ignacio, André Ricardo Lopes Kutassy, Tiago Bervelieri Madeira, Leonardo Sturion, Julliana Izabelle Simionato, Isabel Craveiro Moreira Andrei, and Lyssa Setsuko Sakanaka, Post-graduation Program in Food Technology, Universidade Tecnológica Federal do Paraná, Londrina, Paraná, Brazil, and others)

Chapter 7. Improving Instant Coffee Foam
(Eduardo Vicentin Morales, Marcelo Caldeira Viegas, Isabel Craveiro Moreira Andrei and Lyssa Setsuko Sakanaka, Companhia Iguaçu de Café Solúvel, Production Department Cornélio Procópio-PR, Brazil, and others)

Chapter 8. Enhancement of Coffee Extraction for Instant Coffee Production
(Ilton José Baraldi, Universidade Tecnológica Federal do Paraná – Campus Medianeira, Departamento Acadêmico de Alimentos, Medianeira, Paraná, Brazil)

Chapter 9. Arabica Coffee Evaluation Concerning the Degree of Roasting: An Approach by Using Smartphone and Projection Pursuit
(Michel Rocha Baqueta, Aline Coqueiro, Paulo Henrique Março, Patrícia Valderrama and Stephen Driscoll, Universidade Tecnológica Federal do Paraná, Campo Mourão, Paraná, Brazil, and others)

Chapter 10. Commercial Coffee Evaluation Based on Vis-NIR Spectroscopy and Principal Component Analysis
(Rafael Carlos Eloy Dias, Daniel Antonio Madivadua, Paulo Henrique Março and Patrícia Valderrama, Instituto Federal Catarinense [IFC], Araquari, Santa Catarina, Brazil, and others)

Index