Caffeinated and cocoa based beverages
| Other Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cambridge, MA ; United Kingdom :
Woodhead Publishing an imprint of Elsevier,
©2019
|
| Series: | The science of beverages:
vol. 8 |
| Subjects: |
Table of Contents:
- 1. Functional and medicinal properties of caffeine-based common beverages
- 2. Quality and safety issues related with the presence of biogenic amines in coffee,tea, and cocoa-based beverages
- 3. Genetic and phenotypic diversity of robusta coffee (coffea canephora L.)
- 4. Industrial processing of CTC black tea
- 5. Caffeinated beverages,behavior,and brain structure
- 6. The ability of green tea with lowered caffeine to reduce stress and improve sleep
- 7. Caffeine and kidney diseases
- 8. Caffeine in beverages:Cardiovascular effects
- 9. Analytical approaches in coffee quality control
- 10. Spray-freeze-drying of coffee
- 11. Nutrients in caffeinated beverages-an overview
- 12. Effects of coffee on intestinal microbiota,immunity,and disease
- 13. The microbiology of cocoa fermentation
- 14. Genetic engineering in coffee
- 15. Cocoa industry-from plant cultivation to cocoa drinks production