Handbook of coffee processing by-products : sustainable applications

Content: Cover
 Title page
 Copyright page
 Contents
 List of Contributors
 Preface
 Chapter 1 --
State of the art in coffee processing by-products
 Abstract
 Keywords
 1.1 --
Introduction
 1.2 --
Coffee processing
 1.2.1 --
The postharvesting processing
 1.2.2 --
The coffee roast
 1.2.3 --
The coffee beverage
 1.3 --
Coffee by-products composition and potential applications
 1.3.1 --
Coffee husks/pulp
 1.3.2 --
Immature and defective coffee beans
 1.3.3 --
Silverskin
 1.3.4 --
Spent coffee grounds
 1.4 --
Legislative frameworks and policy recommendations
 1.5 --
Conclusions
 Acknowledgments
 References Chapter 2 --
Healthy components of coffee processing by-productsAbstract
 Keywords
 2.1 --
Introduction
 2.1.1 --
Spent coffee grounds
 2.2 --
Background on antioxidants
 2.2.1 --
The chemical basis of oxidation and reduction: movement of electrons
 2.2.2 --
Oxidants and antioxidants and why we need them
 2.2.2.1 --
Important biological roles of antioxidants
 2.2.2.2 --
Dualistic activities of antioxidants
 2.2.3 --
How we can measure antioxidant amounts
 2.2.3.1 --
DPPH (2,2-diphenyl-1-picrylhydrazyl) assay
 2.2.3.2 --
ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assay 2.2.3.3 --
Thiobarbituric acid reactive substances: assay for lipid peroxidation2.2.3.4 --
Two superoxide scavenging assays
 2.2.4 --
The types of antioxidants found in coffee (under different roasting conditions) and coffee processing by-products
 2.2.4.1 --
Caffeine (1,3,7-trimethylxanthine)
 2.2.4.2 --
Caffeine as an antioxidant
 2.2.4.3 --
Caffeine as an immune modulator
 2.2.4.4 --
Caffeine and its relationship in reducing some diseases
 2.2.4.5 --
Chlorogenic acids and caffeic acid
 2.2.4.6 --
Chlorogenic acids modulate glucose and lipid metabolism 2.2.4.7 --
Chlorogenic acids and their antiinflammatory activities2.2.4.8 --
Maillard reaction products
 2.2.4.9 --
Maillard reaction products in coffee and immune modulating effects
 2.2.4.10 --
Methylglyoxal as an inducer of AGEs
 2.2.4.11 --
Trigonelline, kahweol, and cafestol
 2.2.4.12 --
Diterpenes as antiinflammatory molecules
 2.2.4.13 --
Diterpenes effects on blood lipids
 2.2.5 --
Useful materials in different coffee by-products
 2.2.5.1 --
Husks
 2.2.6 --
Coffee pulp and silver skin
 2.2.6.1 --
Coffee pulp
 2.2.6.2 --
Coffee silver skin 2.2.7 --
Composition similarities between coffee and coffee processing by-products2.3 --
Conclusions
 References
 Further Reading
 Chapter 3 --
The biorefinery concept for the industrial valorization of coffee processing by-products
 Abstract
 Keywords
 3.1 --
Coffee
 3.2 --
Coffee processing
 3.3 --
Coffee processing by-products
 3.3.1 --
Coffee silverskin
 3.3.2 --
Spent coffee grounds
 3.3.3 --
Coffee pulp
 3.3.4 --
Coffee husk
 3.3.5 --
Coffee cut-stems
 3.4 --
Characterization of coffee processing by-products
 3.5 --
Possibilities of integral valorization of coffee processing by-products 3.6 --
Products obtained from coffee processing by-products