Achieving sustainable cultivation of coffee. (2017)

• Record Type: Book
• Further Information: Note: Edited by Philippe Lashermes.
• Editors: Lashermes, Philippe
• Contents: Part 1 Plant physiology and breeding ; 1.Diversity and genome evolution in coffee: Philippe Lashermes and Marie-Christine Combes, Institut de Recherche pour le Développement (IRD), France ; 2.Coffee tree growth and environmental acclimation: Fabio M. DaMatta, Universidade Federal de Viçosa, Brazil ; 3.Environmental and genetic effects on coffee seed biochemical composition and quality: Thierry Joët and Stéphane Dussert, Institut de Recherche pour le Développement (IRD), France ; 4.Ensuring the genetic diversity of coffee: Sarada Krishnan, Denver Botanic Gardens, USA ; 5.Developing varieties of Arabica coffee: Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands ; 6.Developing varieties of Robusta coffee: N. Surya Prakash, Central Coffee Research Institute, India ; 7.Developments in molecular breeding techniques in Robusta coffee: Alan Carvalho Andrade, Embrapa Café/Inovacafé, Brazil ; 8.Breeding caffeine-free coffee beans: Chifumi Nagai, Hawaii Agriculture Research Center, USA; and Jean-Jacques Rakotomalala, Centre National de la Recherche Appliquée au Développement Rural, Madagascar ; 9.Disseminating improved coffee varieties for sustainable production: Charles Lambot and Juan Carlos Herrera, Nestlé R&D Center, France ; ; Part 2 Quality traits ; 10.Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; Alan Crozier, University of California, Davis, USA ; 11.Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada ; 12.Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; Arnaud Petitvallet, Wize Monkey, Canada ; 13.Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil ; 14.Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina ; 15.Harmful compounds in coffee: Noel Durand, CIRAD, France and Angélique Fontana, University of Montpellier, France ; 16.Flavour as the common thread for coffee quality along the value chain: Mario R. Fernández-Alduenda, Coffee Quality Institute, USA ; 17.Metabolomics as a powerful tool for coffee authentication: Sastia P. Putri and Eiichiro Fukusaki, Osaka University, Japan ; 18.Life cycle analysis and the carbon footprint of coffee value chains: Louis Bockel and Laure-Sophie Schiettecatte, Food and Agriculture Organization (FAO) of the United Nations, Italy ;
• Edition: 1st
• Publisher Details: Cambridge : Burleigh Dodds Science Publishing
• Publication Date: 2017
• Extent: 1 online resource, illustrations (colour)
• Subjects: 633.73; Coffee; Sustainable agriculture; Coffee industry
• Languages: English
• ISBNs: 9781786761545; 9781786761552; 9781786761538
• Related ISBNs: 9781786761521
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.