Coffee‐Based Beverages - Schuchmann - Major Reference Works - Wiley Online Library

1.	Overview
2.	Raw Materials and Intermediate Products
2.1.	Green Coffee
2.2.	Dairy Creamer and Milk Components
2.3.	Nondairy Creamer or Coffee
2.4.	Malt and Chicory
3.	Technological Aspects of Product Design
3.1.	Production of Dairy and Nondairy Powder (Creamer)
3.2.	Production of Extract and Aroma from Green Beans and Grains
3.2.1.	From Green Bean to Coffee Extract (Roasting, Extraction)
3.2.2.	Coffee-Aroma Recovery and Reincorporation
3.2.2.1.	Thermal Concentration and Volatile-Compound Recovery
3.2.2.2.	Reincorporation of Volatile Aromas
3.2.3.	Coffee Surrogates Extract
3.3.	Texturization and Aroma Incorporation
3.3.1.	Spray-Drying
3.3.2.	Freeze-Drying
3.3.3.	Agglomeration
3.3.4.	Other Technologies (Extrusion, Mold Freeze Drying)
4.	Reconstitution
4.1.	Home Consumption Versus Vending Machines
4.2.	Aroma Release
4.3.	Instant Properties
4.4.	Milk–Coffee Interactions
5.	Liquid Extracts and Canned Coffee Beverages
6.	Economic Aspects
6.1.	Packaging
6.2.	Substitution of Arabica Green Beans by Robusta
7.	Product Adulteration

References

1 Deutscher Kaffeeverband (2006) data from, www.kaffeeverband.de
Google Scholar
2 ICO (2005) data from www.ico.org/coffee_prizes.asp.
Google Scholar
3 C. A. Boeneke, J. U. McGregor, K. J. Aryana: “A dairy based espresso beverage manufactured using three different coffee bean roasts”, J. Food Process. Preserv., 31 (2007) no. 1, 1 – 12.
10.1111/j.1745-4549.2007.00103.x
CAS Web of Science® Google Scholar
4 M. Petracco: Technology IV: Beverage Preparation: Brewing Trends for the New Millennium, in Coffee Recent Developments, Chap. 7, Blackwell Science Company Oxford 2001.
Web of Science® Google Scholar
5 H. D. Goff, A. R. Hill: Dairy chemistry and physics, in Dairy Science and Technology Handbook Vol. Principles and properties (ed. Y. H. Hui), Chapter 1, VCH Publishers, Weinheim 1993.
Google Scholar
6 H. C. Besner, H.-G. Kessler: “Interfacial Processes in Foam Stabilisation of Whipped Cream (in German)”, Chem.-Ing.-Tech., 68 (1996) no. 9, 1128 – 1129.
10.1002/cite.3306809101
Google Scholar
7 Nestec SA, US4746527.
Google Scholar
8 H.-G. Kessler: Food and Bio Process Engineering – Dairy Technology, Verlag A. Kessler, München 2002.
Google Scholar
9 Nestle SA; US4438147.
Google Scholar
10 DE60024244 T2.
Google Scholar
11 Kraft Foods Inc., DE69707079.
Google Scholar
12 Nestle SA; DE60014099.
Google Scholar
13 Kraft Foods Holdings Inc., EP1627568 A1.
Google Scholar
14 EP60019612 T2.
Google Scholar
15 Nestec SA; US6872416.
Google Scholar
16 Campina Melkunie BV, US5462759.
Google Scholar
17 D.E.J. Int. Research, US4158067.
Google Scholar
18 General Foods Corp., EP0363529.
Google Scholar
19 Nestec SA, US5897903.
Google Scholar
20 D. J. Casimir, J. N. Huntington: Proceedings of the XV International Federation Fruit Juice Procedures Conference, Bern 1970.
Google Scholar
21 D. J. Casimir, A. J. Craig: Flavor recovery using the Australian spinning cone/column, in Engineering and Food ( W. E. Spies and H. Schubert eds.), Elsevier Applied Science, Barking 1990, pp. 106 – 77.
Google Scholar
22 S. Moy, N. Shah, D. L. Pyle: Flood and efficiency studies on a spinning cone column, in ( R. Jowitt ed.): Engineering and Food at ICEF, Academic Press, Sheffield 1997, pp. 133 – 136.
Google Scholar
23 R. J. Clarke, R. MacRae: Coffee Technology, Elsevier Applied Science, London, New York 1987.
10.1007/978-94-009-3417-7
Google Scholar
24 M. Imura, S. Danno: “Effect of extract pre-treatment via micro filtration on the concentration of coffee extract via reverse osmosis”, in Proceedings of the 16th ASIC Colloquium (Kyoto), ASIC, Paris, France, 1995, pp. 470 – 477.
Google Scholar
25 General Foods Corp., US4072765.
Google Scholar
26 Kraft Foods Inc., US5882717.
Google Scholar
27 D. G. Bassoli, A. P. Suni, V. Akeshi, A. S. Castro: “Instant coffee with natural aroma by spray drying”, in Proceedings of the 15th ASIC Colloquium (Montpellier), ASIC, Paris, France, 1993, pp. 712 – 718.
Google Scholar
28 N. Ohtani et al.: “Spray drying instant coffee product at low temperatures”, in Proceedings of the 16th ASIC Colloquium (Kyoto), ASIC, Paris, France, 1995, pp. 447 – 456.
Google Scholar
29 C. J. King: Spray drying of food liquids and volatiles retention, in ( S. Bruin ed.): Process Technology Proceedings, Vol. 5, Pre-concentration and Drying of Food Materials Elsevier, Amsterdam 1988, pp. 147 – 162.
Google Scholar
30 D. D. Frey: Doctoral dissertation, University of California, Berkeley 1984.
Google Scholar
31 S. E. Papadekis: Doctoral Dissertation, University of California, Berkley 1987.
Google Scholar
32 R. J. Clarke: Physical properties of the volatile compounds of roasted coffee. Café, Cacao, Thé, Vol. 34 (No. 4) (1990) pp. 285 – 294.
Web of Science® Google Scholar
33 A. Bjernstad, A. Pedersen, H. Schwartzberg: Drop velocities and air incorporation in nozzle atomiser dryers, in ( S. Bruin ed.): Process Technology Proceedings, Vol. 5, Preconcentration and Drying of Food Materials, Elsevier, Amsterdam 1988.
Google Scholar
34 Nestec SA, US5750178.
Google Scholar
35 J. M. Pardo, D. S. Mottram, K. Niranjan: “Relation between volatile retention and movement of the ice front during freeze drying of coffee”, in Proceedings of the 18th ASIC Colloquium (Helsinki) 1999, ASIC, Paris, France, pp. 150 – 58.
Google Scholar
36 W. H. Rulkens, H. A. C. Thijssen: “Retention of volatile compounds in freeze drying of malto dextrin”, J. Food Technol., 7 (1972) 79 – 93.
10.1111/j.1365-2621.1972.tb01643.x
CAS Google Scholar
37 C. J. King, W. H. Lem, Q. C. Sandall: Food Technol., 22 (1968) no. 100, 1302.
CAS Google Scholar
38 H. Kramers: Fundamental Aspects of the Dehydration of Foods, SCI, London 1958.
Google Scholar
39 H. A. C. Thijssen, W. H. Rulkens: Proc. XIIIth Int. Congress of the Institute of Refrigeration (Commission X), Lausanne 1969.
Google Scholar
40 M. Karel: Fundamentals of Dehydration Processes, in Advances in Preconcentration and Dehydration of Foods ( A. Spicer ed.), Applied Science Publishers, London 1974, pp. 45 – 94.
Google Scholar
41 General Foods Corp., US3399061.
Google Scholar
42 G. W. Oetjen, H. J. Ellenberg: Proc. XIIIth Int. Congress of the Institute of Refrigeration (Commission X), Lausanne 1969.
Google Scholar
43 P. Orlin: Proceedings of the 6th ASIC Colloquium, ASIC, Paris 1973, France, pp. 240 – 254.
Google Scholar
44 M. Grønlund: “Recent trends in soluble coffee”, in Proceedings of the 16th ASIC Colloquium (Kyoto), ASIC, Paris, France 1995, pp. 457 – 462.
Google Scholar
45 H. Schuchmann, H. Schubert: “In-line particle size determination for jet agglomeration processes”, Part. Part. Syst. Charact., 10 (1993a) 74 – 78.
10.1002/ppsc.19930100208
CAS PubMed Web of Science® Google Scholar
46 H. Schuchmann, S. Hogekamp, H. Schubert: “Jet agglomeration processes for instant foods”, Trends Food Sci. Technol., 4 (1993b) 179 – 183.
10.1016/0924-2244(93)90121-P
Web of Science® Google Scholar
47 H. Schuchmann: “Jet agglomeration processes for instant powders”, Proceedings 5th World Congress Chemical Engineering, San Diego 1996.
Google Scholar
48 Kraft Foods Inc., US5474792.
Google Scholar
49 General Foods Corp., US4919962.
Google Scholar
50 Nestec SA, US5972409.
Google Scholar
51 General Foods Inc., US5035908.
Google Scholar
52 Procter & Gamble, US6379737.
Google Scholar
53 S. Geyer: Doctoral dissertation. TU München-Weihenstephan 1987.
Google Scholar
54 H.-G. Kessler, S. Rack, ZFL, 7 (1985) 476 – 481.
Google Scholar
55 Nestec SA, US5882716.
Google Scholar
56 Kraft Foods Inc., US6054162.
Google Scholar
57 W. P. Clinton: Proceedings of the 9th ASIC Colloquium, ASIC, Paris 1980, France, pp. 273 – 286.
Google Scholar
58 Jacobs Suchard AG, US5019413.
Google Scholar
59 J. Prodolliet, E. Bugner, M. Feinberg: “Determination of carbohydrates in soluble coffee by anion-exchange chromatography with pulsed amperometric detection; interlaboratory study”, Journal of AOAC Int., 78 (1995) no. 3, 768 – 782.
CAS PubMed Web of Science® Google Scholar
60 E. A. Leonard: How to Improve Packaging Costs, AMACOM, New York 1981.
Google Scholar

Coffee-Based Beverages

Abstract

References

Further Reading

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Coffee-Based Beverages

Abstract

References

Further Reading

References

Related

Information