ISBN: 9780123703712

By Rinantonio Viani, Andrea Illy. After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. "Overall this book … Mehr…

By Rinantonio Viani, Andrea Illy. After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. "Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. The Nile on eBay   FREE SHIPPING UK WIDE   Espresso Coffee by Rinantonio Viani, Andrea Illy Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers. This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Publisher Description Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. Notes Chapters Include:Quality of espresso coffeeThe plantThe raw beanRoastingGrindingPackagingPercolationThe cupPhysiology Author Biography Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994. After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. He went on to carry out postdoctoral research at Duke University, NC, USA, before moving to the Nestle Research Laboratories in Switzerland. He was appointed Scientific Advisor of the Technical Division of Nestle in the Coffee and Beverages Scientific Business Unit, and is former Chairman of Physiological Effects of Coffee and former President of ASIC. Table of Contents 1. Quality2. The Plant3. The Raw Bean4. Roasting5. Grinding6. Storage and Packaging7. Percolation8. The Cup9. Physiology of Perception10. Coffee Consumption and Health Review "Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field." - Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005) "A vital resource for anyone wishing to deepen their knowledge of coffee and its production, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product." - CAFE CULTURE (July 2005) ".the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran." - FRESH CUP (June 2005) Promotional Chapters Include:* Quality of espresso coffee* The plant* The raw bean* Roasting* Grinding* Packaging* Percolation* The cup* Physiology Review Quote "...the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran. Promotional "Headline" The most up-to-date, comprehensive, resource of the chemistry and technology of espresso coffee Feature Chapters Include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; Physiology Details ISBN0123703719 Language English Edition 2nd ISBN-10 0123703719 ISBN-13 9780123703712 Media Book Format Hardcover Illustrations Yes Year 2004 Imprint Academic Press Inc Subtitle The Science of Quality Place of Publication San Diego Country of Publication United States Short Title ESPRESSO COFFEE REV/E 2/E Replaces 9780123706706 Edited by Andrea Illy Affiliation Nestle Research Department and illycaffe DOI 10.1604/9780123703712 UK Release Date 2004-12-14 US Release Date 2004-12-14 Author Andrea Illy Pages 416 Publisher Elsevier Science Publishing Co Inc Edition Description 2nd edition Publication Date 2004-12-14 Alternative 9780080575360 DEWEY 641.3373 Audience Professional & Vocational NZ Release Date 2004-12-13 AU Release Date 2004-12-13 We've got thisAt The Nile, if you're looking for it, we've got it.With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICYNo questions asked, 30 day returns! FREE DELIVERYNo matter where you are in the UK, delivery is free. SECURE PAYMENTPeace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:2749732; , Festpreisangebot, [LT: FixedPrice], ISBN-13: 9780123703712, Book Title: Espresso Coffee, Publication Year: 2004, Type: Textbook, Format: Hardcover, Language: English, Publication Name: Espresso Coffee: the Science of Quality, Item Height: 216mm, Item Width: 138mm, Subject: Engineering & Technology, Item Weight: 703g, Number of Pages: 416 Pages, Elsevier Science Publishing Co INC International Concepts<

2004, ISBN: 0123703719

[EAN: 9780123703712], Neubuch, [PU: Elsevier Science Publishing Co Inc Dez 2004], Neuware - Written by leading coffee technology specialists in consultation with some of the world's bigge… Mehr…

[EAN: 9780123703712], Neubuch, [PU: Elsevier Science Publishing Co Inc Dez 2004], Neuware - Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature., Books<