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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 9

Coffee Beans and Processing

Maik Kleinwächter1, Gerhard Bytof2,  and Dirk Selmar1     1Institute for Plant Biology, Technische Universität Braunschweig, Braunschweig, Germany     2Tchibo GmbH, Coffee Research and Development, Hamburg, Germany

Abstract

The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing. Biochemical and molecular biological studies revealed that germination is initiated during postharvest treatment, and stress metabolism is induced in the coffee beans, especially ...

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