The Maillard reaction is a network of different non-enzymatic reactions between carbonyl groups of reducing sugars and amino groups from amino acids, peptides, or proteins, which progresses in three major stages and originates a very heterogeneous mixture of reaction products. It is also known as non-enzymatic browning, due to the brown macromolecular pigments formed in the final stage of the reaction. The chemistry underlying the Maillard reaction is complex. It encloses not only one reaction pathway, but a whole network of various transformations. As virtually all foods contain both proteins and carbohydrates, Maillard reaction products are present in the daily diet in considerable amounts. The endogenous formation of Maillard reaction products, especially related to ageing and diabetes, aroused intense discussions about the health consequences of the “glycation”, the term that describes the in vivo reaction corresponding to the Maillard reaction in foods. Melanoidins are the final brown products of the Maillard reaction. They are responsible for the color formed during the heat processing of foods like coffee, bread, malt, and beef. Melanoidins are high molecular weight polydisperse polymers containing nitrogen. Their structure is largely unknown. Coffee melanoidins, which are object of the present study, contain thermally transformed polysaccharides, proteins, and phenolic compounds. Since the mechanisms involved on the formation of these macromolecules, and the chemical transformations which take place during the heat treatment are not completely elucidated, key structural features were analyzed. Especially the incorporation of chlorogenic acids in the melanoidin skeleton was object of attention of the present work. Another major aim of this work was to investigate the influence of the Maillard reaction on the inhibitory potential of food components against zinc metalloproteases. The studied enzymes were three human matrix metalloproteases (MMP-1, -2 and -9), which are able to degrade matrix proteins and participate in many physiological processes, including tissue turnover and repair, but also constitute important targets in malignant and degenerative diseases. A microbial collagenase from Chlostridium histolyticum was chosen due to its subtract similarity to MMPs. Furthermore, Angiotensin Converting Enzyme (ACE), which plays a central role in cardiovascular pathologies such as hypertension and cardiac hypertrophy, was investigated. As a prototypical Maillard reaction product, coffee melanoidin was adopted. Due to the roast dependent inhibitory activity of the coffee melanoidin fractions against matrix metalloproteases, the functionalization caused by the non-enzymatic browning was closer investigated. Na-carboxyalkylated derivatives of a sequence of relevant peptides were synthesized, in a variation of the process-induced formation of Nε-carboxymethyllysine, a major advanced glycation end-product (AGE). The inhibitory activity against zinc metalloproteases of the sequence of selected peptides and their Na-carboxymethyl- (CM-) and Na-carboxyethyl- (CE-) derivates was investigated.:LIST OF CONTENTS I LIST OF TABLES IV LIST OF FIGURES V LIST OF ABBREVIATIONS VII 1 INTRODUCTION 1 2 BACKGROUND 3 2.1 Maillard reaction in food 3 2.1.1 Melanoidins 8 2.2 Coffee 11 2.2.1 General aspects 11 2.2.1.1 Coffee production 12 2.2.1.2 General chemical composition 14 2.2.1.3 Coffee and health 20 2.2.2 Coffee melanoidins 24 2.2.2.1 Chemistry of coffee melanoidins 24 2.2.2.2 Properties of coffee melanoidins 29 2.3 Zinc metallopeptidases 32 2.3.1 Matrix metalloproteinases (MMPs) 33 2.3.1.1 Functions of MMPs 35 2.3.1.2 Structure of MMPs 37 2.3.1.3 Inhibition of MMPs 39 2.3.2 Clostridium histolyticum collagenase (ChC) 43 2.3.2.1 Functions of ChC 43 2.3.2.2 Structure of ChC 43 2.3.2.3 Inhibition of ChC 44 2.3.3 Agiotensin converting enzyme (ACE) 45 2.3.3.1 Functions of ACE 45 2.3.3.2 Structure of ACE 46 2.3.3.3 Inhibition of ACE 48 3 EXPERIMENTAL SECTION 50 3.1 Chemicals, materials and equipment 50 3.1.1 Chemicals 50 3.1.2 Material 52 3.1.3 Equipment 52 3.1.4 Solutions 54 3.2 Synthesis of Nα-carboxyalkylated peptides 55 3.2.1 Nα-carboxyalkylation of GP, LL, IA, GA, GL, AP, IP and IPP by reductive alkylation 55 3.2.2 Nα-carboxyalkylation of IW using sodium cyanoborohydride 56 3.3 Purification 57 3.3.1 Ion Exchange Chromatographic purification 57 3.3.1.1 Spotting test 58 3.3.2 HPLC purification of CM-IW 58 3.3.3 Overview of the synthesis and elution conditions 59 3.4 Characterization of carboxyalkylated peptides 61 3.4.1 Mass spectrometry 61 3.4.2 Elemental Analysis 61 3.4.3 Analytical characteristics of carboxyalkylated peptides 62 3.5 Preparation of coffee fractions 65 3.5.1 Roasting conditions 65 3.5.2 Fractionation of coffee samples: Isolation of coffee melanoidins 67 3.6 Structural studies 69 3.6.1 Estimation of the molecular weight 69 3.6.2 C/N ratio 70 3.6.3 Amino acid analysis 70 3.6.3.1 Acid hydrolysis 70 3.6.3.2 General amino acid analysis 70 3.6.3.3 Lysinoalanine 71 3.6.3.4 Pentosidine 72 3.6.4 Total phenols 74 3.6.5 Raman spectroscopy 74 3.7 Study on inhibition of zinc metalloproteases 75 3.7.1 Inhibition of ACE 75 3.7.1.1 General enzymatic assay 75 3.7.1.2 Quantification 78 3.7.2 Inhibition of MMP-1, -2 and -9 79 3.7.2.1 General enzymatic assay 80 3.7.2.2 Effect of zinc addition on the inhibition of MMP-1 by melanoidins 81 3.7.3 Inhibition of ChC 82 3.7.3.1 General enzymatic assay 82 3.7.3.2 Quantification 84 3.7.4 Calculation of IC50 84 4 RESULTS AND DISCUSSION 86 4.1 Coffee melanoidins 86 4.1.1 Isolation of coffee fractions 86 4.2 Inhibition of zinc-dependent peptidases by coffee fractions 89 4.2.1 Inhibition of MMPs 89 4.2.2 Inhibition of other zinc metalloproteases 98 4.2.3 General considerations 99 4.3 Structural studies on coffee melanoidins 101 4.3.1 Gel permeation chromatography 102 4.3.2 Elemental analysis: C/N ratio 113 4.3.3 Amino acid analysis 116 4.3.4 Total phenolics 120 4.3.5 Correlation between total phenols content and C/N ratio in coffee melanoidins 123 4.3.6 Raman spectroscopy 124 4.4 Derivatization of peptides 129 4.4.1 Nα-carboxyalkylation of peptides by reductive alkylation 130 4.5 Preliminary investigations on the inhibitory potential of Nα-carboxyalkyl derivatives of peptides against metalloproteases 133 4.5.1 Inhibition against ACE 134 4.5.2 Inhibition against other zinc metalloproteases 138 5 SUMMARY 141 6 REFERENCES 145 LIST OF PUBLICATIONS AND CONFERENCE CONTRIBUTIONS 168 AKNOWLEDGMENTS 169 ERKLÄRUNG 170

The purpose of this study is to demonstrate the value of visual research methods to applied anthropology in the context of exploratory research with farmers in Ethiopia. The three methods of photo-elicitation, participatory photography, and ethnographic film, enrich and expand ethnographic methods to support the client's objective of supporting farmers. The applied project constructs a narrative from the local perspective to help consumers learn more about farmers' lives. The research focuses on specific farmers, and their experiences with direct fair trade and coffee farming. The client sees the application of research produced by ethnographic and visual methods as a good direction not only for his company, but the Fair Trade Industry as a whole.

Durante los últimos años, se ha podido apreciar un incremento significativo en el consumo personal de café en la región de Latinoamérica, lo que se interpreta como una tendencia a su comercio en el Perú. La demanda del café y sus derivados responde a las necesidades de los peruanos de mejorar su rendimiento, memoria o estado de ánimo por medio de una deliciosa bebida que provee una gran cantidad de antioxidantes. Actualmente, la coyuntura ha planteado una serie de retos al sector alimenticio. El distanciamiento social, las medidas sanitarias y la disminución de sus redes de logística ha impactado en la atención de consumidores de café. Ante ello, diversos emprendedores de este rubro han implementado o mejorado sus negocios apostando por el ecommerce, potenciando así el comercio electrónico en nuestro país como un canal alternativo. Por tal motivo, “Café Cofianza”, una empresa dedicada a la venta de café orgánico se renovará a través de una plataforma online, con el objetivo de mantener como prioridad el bienestar, la salud y la seguridad de sus clientes. Para la creación de valor, estamos desarrollando una aplicación web donde los usuarios podrán realizar sus pedidos de los productos de café orgánico que ofrecemos en bolsa, preparaciones que pueden hacer en casa y tips sobre cómo prepararlo correctamente; así mismo, se aplicará un sistema de membresía con una serie de bonificaciones para todos los amantes del café. / In recent years, a significant increase in personal coffee consumption has been observed in the Latin American region, which is interpreted as a trend towards its trade in Peru. The demand for coffee and its derivatives responds to the needs of Peruvians to improve their performance, memory or mood through a delicious drink that provides a large amount of antioxidants. Currently, the situation has raised a number of challenges to the food industry. Social distancing, sanitary measures and the reduction of its logistics networks have impacted on the attention of coffee consumers. Given this, various entrepreneurs in this area have implemented or improved their businesses betting on e-commerce, thus promoting electronic commerce in our country as an alternative channel. For this reason, “Café Cofianza”, a company dedicated to the sale of organic coffee, will be renewed through an online platform, with the aim of keeping the well-being, health and safety of its customers as a priority. To create value, we are developing a web application where users can place their orders for the organic coffee products that we offer in the bag, preparations that they can make at home and tips on how to prepare it correctly; likewise, a membership system will be applied with a series of bonuses for all coffee lovers. / Trabajo de investigación

No description available.

Recent years have witnessed a proliferation in the number of products receiving specialized ethical certification labels, even though scholars have underscored that the actual effects of such labels are not well understood. (Luetchford 2012) In the area of coffee in particular, case studies have highlighted that Fair Trade labeling seems to operate in unexpected ways, beyond its straightforward financial incentives. This has led to a call for deeper investigation into the specific mechanisms—particularly the extra-economic and social processes—through which Fair Trade acts on coffee growers and their communities. This is seconded by recent studies that have noted a lack of equality between men and women members of Fair Trade co-operatives, in stark contrast to the label’s advertised aims of advancing gender equity and women’s development. (Bacon 2010; Lyon 2008) This friction has contributed to the emergence of separate, all-women’s Fair Trade co-operatives in coffee-growing regions around the globe, and the specialty marketing of their coffee (e.g., Café Femenino and Las Hermanas from Nicaragua) as specifically empowering for women. (Fair Trade USA 2012; Bacon 2010; Lyon 2008) Yet, as with other ethical labels, the actual processes through which these women’s co-operatives affect their members is under-studied and in need of deeper ethnographic investigation. (Hanson et al. 2012; Lyon 2008) In order to address these gaps in the literature, this study captures the complex social processes set in motion by Fair Trade through a comparative ethnography of a traditional mixed men and women’s co-operative and a newer, all-women’s co-operative in neighboring coffee-growing communities in northern Nicaragua. This research positions the sociological construct of social capital as a robust theoretical lens capable of illuminating diverse dynamics within these groups and their larger structural contexts. The use of social capital theory not only allows access to critical and unexplored insights into the “associational life” created by Fair Trade co-operatives, but also presents an opportunity to explore a “strategic site” of social capital in action and extend the theory by addressing debates surrounding its oft-contested definitions and relationship to gender. (Putnam 2000:60; Portes 2010:2; Burawoy 1998) Specifically, this research examines three perspectives on social capital: Bourdieu’s (1986) resource framework, Coleman’s (1988:108) description of social capital as a platform or “appropriable social organization,” and Putnam’s (2000) notion of social capital as trust. Further, this study critically interrogates the characterization of social capital as a kind of “women’s capital,” and its promotion as both a means and an ends to gendered empowerment. (Maclean 2010:498) In pursuit of these aims, this research both draws on and adds to the literature in the areas of ethical consumption and Fair Trade studies, economic sociology, the sociology of globalization, gender theory, gender and development, men and masculinities, local and transnational feminist movements, empowerment frameworks, and the social determinants of health. This extended case method ethnography links microprocesses to macroforces, through a localized understanding of globalization—in this case the impact of Northern ethical consumption practices and ideologies on producer communities in the Global South. In addition, as an applied ethnography in the tradition of public sociology, this study provides analysis that is useful not only to scholars, but could directly inform further setting-appropriate development efforts.

Управление персоналом – это установление организационно-экономических, социально-психологических и правовых отношений субъекта и объекта управления с целью получения качественного персонала. На примере организации «Французский пекарь» можно проследить то, как происходит развитие рынка кофеен с течением времени и как меняется стратегия управления персоналом при масштабировании. Объектом исследования данной выпускной квалификационной работы магистра является управление персоналом на предприятиях общественного питания. Предмет исследования – персонал предприятия общественного питания. Цель исследования – выявить особенности и проблематику в работе с персоналом на предприятиях общественного питания и проанализировать технологии управления персоналом на предприятиях общественного питания на примере сети кофеен Французский пекарь. Исходя из поставленной цели, в работе решаются следующие задачи -раскрытие понятия «управления персоналом» и ее целей, рассмотрение теоретических основ системы управления персоналом на предприятиях общественного питания, проанализировать рынок кофеен России и Екатеринбурга в частности и изучить организацию системы управления персоналом в кофейне «Французский Пекарь». В ходе работы было раскрыто понятие «управление персоналом», были определены цели, рассмотрены основные сегменты в теории управления персоналом. В анализе рынка кофеен были обозначены основные тенденции развития кофейного рынка России и Екатеринбурга, в частности. Благодаря изучению и анализу вышеизложенного материала можно подвести итоги об изучаемой компании «Французский Пекарь». Система управления персоналом в компании отвечает внешним рыночным и внутренним организационным вызовам. / Human resources management is the establishment of organizational, economic, social, psychological and legal relations between a subject and a management object in order to obtain high-quality personnel. Using the example of the French Baker organization, we can trace how the coffee market develops over time and how the personnel management strategy changes when scaling. The object of study of this final qualification work of the master is personnel management in catering. Subject of study - restaurant staff. The purpose of the study is to identify features and problems in working with personnel at public catering enterprises and to analyze personnel management technologies at public catering enterprises using the example of the French baker coffee shop network. Based on the goal, the following tasks are solved: the disclosure of the concept of “human resources management” and its goals, consideration of the theoretical foundations of the personnel management system at public catering establishments, to analyze the coffee market in Russia and Yekaterinburg in particular, and to study the organization of the personnel management system in the “French Coffee House Baker". In the course of the work, the concept of “human resources management” was revealed, goals were defined, the main segments in the theory of personnel management were considered. In the analysis of the coffee market, the main trends in the development of the coffee market in Russia and Yekaterinburg, in particular, were identified. Thanks to the study and analysis of the above material, you can summarize the studied company "French Baker". The personnel management system in the company meets external market and internal organizational challenges.

Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2020 within the European Union (EU) according to its novel food regulation. This article reviews current knowledge on the safety of coffee leaf tea. From the various ingredients contained in coffee leaves, only two were highlighted as possibly hazardous to human health, namely, caffeine and epigallocatechin gallate (EGCG), with maximum limits implemented in EU legislation, which is why this article focuses on these two substances. While the caffeine content is comparable to that of roasted coffee beans and subject to strong fluctuations in relation to the age of the leaves, climate, coffee species, and variety, a maximum of 1–3 cups per day may be recommended. The EGCG content is typically absent or below the intake of 800 mg/day classified as hepatotoxic by the European Food Safety Authority (EFSA), so this compound is suggested as toxicologically uncritical. Depending on selection and processing (age of the leaves, drying, fermentation, roasting, etc.), coffee leaf tea may exhibit a wide variety of flavors, and its full potential is currently almost unexplored. As a coffee by-product, it is certainly interesting to increase the income of coffee farmers. Our review has shown that coffee leaf tea is not assumed to exhibit risks for the consumer, apart from the well-known risk of caffeine inherent to all coffee-related beverages. This conclusion is corroborated by the history of its safe use in several countries around the world.

Facilitated by the development of various direct-write techniques and functional polymeric materials including polymer based conductors and semiconductors, printed electronics are flourishing both commercially and as a research topic. This is not only because of their simpler manufacturing routes and lower cost, but also as a result of lower processing temperatures and better compatibility with flexible substrates, compared with conventional electronics. The development of conventional electronics has been guided by Moore s Law, the driver for which lies in the demand for electronic devices with better performance and portability at lower prices. Therefore, one can expect a similar trend for printed electronics to guide its development. Multi-layered printing can be adopted in printed electronics to achieve higher density integration, so that this development trend can be maintained. In such circumstances, creation of electrical connections between multiple layers emerges as an important issue for printed electronics. Inkjet-etched via holes are one potential solution to providing such electrical interconnections, and which can provide good integration with other inkjet-printed features simply by switching nozzles. This thesis aims to elicit a better understanding of the physics involved in inkjet etching and investigate the capability of the inkjet etching technique. In the thesis, the factors that can affect the size of via holes produced by inkjet etching are evaluated, which is significant for evaluating the capability of this technique to deliver industrially relevant features. Identified factors include droplet ejection frequency, droplet diameter, solvent properties and substrate temperature. Droplet ejection frequency, i.e. the reciprocal of the time interval between drops, determines the extent of evaporation of the solvent between two consecutive drop impacts. Droplet diameter determines the radius of the wetted area after the droplet I impacts on the surface and spreads into a sessile drop. Solvents with different evaporation properties result in different size evolution with the number of drops dispensed, as does droplet ejection frequency. Higher substrate temperatures can reduce the drop diameter during flight and decrease the evaporation time on polymer surfaces, which can shrink the size of via holes. Another important issue is achieving complete polymer penetration as residual polymer creates an electrical conduction barrier after such holes are subsequently filled with conductive materials or act as a barrier to filling by electroplating. Experiments have been carried out to test the effect of outer diameter and polymer thickness on polymer penetration. Electroplating is utilised to test the completeness of via hole penetration. A mechanism using the Marangoni effect to explain the protrusion drying pattern other than a hole in the polymer layer is proposed.

Although it remains a tea consuming nation, both production and consumption of coffee in China has been increasing at double-digit rates and is not expected to slow down (International Coffee Organization (ICO), 2015). With investments and upward trends in production and rapid increases in consumption of coffee in China it is important for producers and retailers of the bean1 in China to understand the new Chinese coffee consumer. Using survey data from Wuhan, China we help understand the Chinese coffee consumer by explaining their consumption using standard OLS regression. Results show that whether or not consumers make/brew their own coffee, how long consumers have been consuming coffee regularly, the size of the coffee cup most often purchased and individuals’ prediction of their coffee consumption in the following year are all important in explaining Chinese coffee consumption. We suggest for long-run success, that Chinese coffee producers and retailers in China focus on the quality of their coffee bean. 1 ‘bean’ refers to coffee

Thesis (MBA (Business Management))--University of Stellenbosch, 2005. / ENGLISH ABSTRACT: Kenya has historically depended on its coffee industry as a major contributor to foreign exchange earnings and farm incomes. Between 1975 and 1986, coffee was Kenya's leading foreign exchange earner, contributing over 40 percent of total foreign exchange earnings. But since 1988, the Kenya coffee industry has undergone a rapid decline, characterised by very low export earnings, a huge decrease in production and productivity and consequently, increased poverty amongst coffee farmers. By 2000, it contributed only 10 percent of total foreign exchange earnings. This decline has arisen due to the global coffee crisis, in other words, the persisting large imbalance between supply (production) and demand (consumption), that has led to a major collapse in world coffee prices. Given the fact that the coffee crisis is expected to persist for several years to come, this study attempts to formulate coffee industry proposals that would lead to the optimisation of Kenya's coffee potential, as well as increased international competitiveness. Towards this end, it evaluates the intricate supply and demand patterns in the world coffee market to try to identify where the opportunities lie. It is found that even though the overall demand for coffee is growing slowly, there is an emerging niche or specialty coffee market that has arisen owing to new consumption patterns and increased awareness and preference by consumers of premium coffee origins. This niche market offers a route to rising standards of living to farmers, such as those in Kenya, who grow premium quality coffees. It is recommended that Kenya should pursue intense value addition of her coffee to enable her capture a bigger portion of her export sales. Similarly, Kenya will need to alter her production and marketing strategy to feed the emerging niche market instead of the mainstream market, as is currently the case. Furthermore, it is suggested Kenya should strive to increase domestic consumption, which is currently negligible. Other proposals that will support increased competitiveness of Kenya's coffee industry include reducing the cost of coffee production and improving the efficiency and performance of producer organisations. / AFRIKAANSE OPSOMMING: Kenia is baie afhanklik van hul koffie-industrie aangesien dit 'n wesenlike bydrae tot die land se buitelandse valuta en binnelandse boerdery-inkomste lewer. Tussen 1975 en 1986 het koffie die meeste buitelandse valuta vir Kenia gegenereer. Hierdie prestasie kon egter nie volgehou word nie en sedert 1988 het Kenia se koffie-industrie agteruit geboer. Hierdie tydperk is gekenmerk deur verlaagde uitvoerverdienstes, en afnames in produksie en produktiwiteit wat grootskaalse armoede onder koffieboere teweeg gebring het. In 2000 het koffie-uitvoere slegs 10 persent van Kenia se buitelandse verdienstes bygedra. Hierdie negatiewe tendens is veroorsaak deur die globale koffiekrisis, oftewel die wanbalans tussen vraag (verbruik) en aanbod (produksie), wat internasionale koffiepryse tot baie lae vlakke gedryf het. Aangesien dit blyk asof die globale koffiekrisis vir nog 'n hele paar jaar sal aanhou, gaan hierdie navorsingsprojek poog om voorstelle vir Kenia se koffie-industrie te formuleer. Die voorstelle is gemik op die optimalisering van Kenia S8 koffie-industrie en om die land in staat te stel om internasionaal te kompeteer. Die navorsing evalueer ook die heersende intrinsieke patrone van vraag en aanbod in die wereld koffiemark en probeer om geleenthede te identifiseer. Dit is byvoorbeeld bevind dat alhoewel die totale vraag na koffie wereldwyd stadig toeneem, daar ontluikende nismarkte vir spesiale koffies onstaan het as gevolg van nuwe verbruikspatrone, asook 'n toenemende bewustheid van top gehalte koffie. Dit is veral verbruiksvoorkeure vir topgehalte koffie van 'n spesifieke gebied van oorsprong wat baie relevant is vir Kenia en dit is juis hierdie nismarkte wat 'n guide geleentheid bied aan Kenia se topgehalte koffieboere. Dit word dus aanbeveel dat Kenia op waardetoevoeging tot hul bestaande koffiebronne fokus, wat groter buitelandse valuta teweeg kan bring. Kenia sal egter hul produksie- en bemarkingstrategiee dienooreenkomstig moet aanpas om die fokus van die hoofstroom koffiemark na die ontluikende nismarkte te skuil. 'n Verdere voorstel is dat Kenia sy plaaslike koffie-verbruik vergroot en stimuleer aangesien dit tans baie laag is. Ander voorstelle wat Kenia se mededigingsvermoe in die koffiemark kan verbeter, sluit in inisiatiewe om produksiekostes te verlaag, asook om die effektiwiteit en prestasie van produsente-organisasies ta verbeter.