Abstract
<jats:title>Abstract</jats:title> <jats:p> The article contains sections titled: <jats:table-wrap position="anchor"> <jats:table frame="void"> <jats:col/> <jats:col/> <jats:tbody> <jats:tr> <jats:td>1</jats:td> <jats:td>Overview</jats:td> </jats:tr> <jats:tr> <jats:td>2</jats:td> <jats:td>Raw Materials and Intermediate Products</jats:td> </jats:tr> <jats:tr> <jats:td>2.1</jats:td> <jats:td>Green Coffee</jats:td> </jats:tr> <jats:tr> <jats:td>2.2</jats:td> <jats:td>Dairy Creamer and Milk Components</jats:td> </jats:tr> <jats:tr> <jats:td>2.3</jats:td> <jats:td>Nondairy Creamer or Coffee Whitener</jats:td> </jats:tr> <jats:tr> <jats:td>2.4</jats:td> <jats:td>Malt and Chicory</jats:td> </jats:tr> <jats:tr> <jats:td>3</jats:td> <jats:td>Technological Aspects of Product Design</jats:td> </jats:tr> <jats:tr> <jats:td>3.1</jats:td> <jats:td>Production of Dairy and Nondairy Powder (Creamer)</jats:td> </jats:tr> <jats:tr> <jats:td>3.2</jats:td> <jats:td>Production of Extract and Aroma from Green Beans and Grains</jats:td> </jats:tr> <jats:tr> <jats:td>3.2.1</jats:td> <jats:td>From Green Bean to Coffee Extract (Roasting, Extraction)</jats:td> </jats:tr> <jats:tr> <jats:td>3.2.2</jats:td> <jats:td>Coffee‐Aroma Recovery and Reincorporation</jats:td> </jats:tr> <jats:tr> <jats:td>3.2.2.1</jats:td> <jats:td>Thermal Concentration and Volatile‐Compound Recovery</jats:td> </jats:tr> <jats:tr> <jats:td>3.2.2.2</jats:td> <jats:td>Reincorporation of Volatile Aromas</jats:td> </jats:tr> <jats:tr> <jats:td>3.2.3</jats:td> <jats:td>Coffee Surrogates Extract</jats:td> </jats:tr> <jats:tr> <jats:td>3.3</jats:td> <jats:td>Texturization and Aroma Incorporation</jats:td> </jats:tr> <jats:tr> <jats:td>3.3.1</jats:td> <jats:td>Spray‐Drying</jats:td> </jats:tr> <jats:tr> <jats:td>3.3.2</jats:td> <jats:td>Freeze‐Drying</jats:td> </jats:tr> <jats:tr> <jats:td>3.3.3</jats:td> <jats:td>Agglomeration</jats:td> </jats:tr> <jats:tr> <jats:td>3.3.4</jats:td> <jats:td>Other Technologies (Extrusion, Mold Freeze Drying)</jats:td> </jats:tr> <jats:tr> <jats:td>4</jats:td> <jats:td>Reconstitution</jats:td> </jats:tr> <jats:tr> <jats:td>4.1</jats:td> <jats:td>Home Consumption Versus Vending Machines</jats:td> </jats:tr> <jats:tr> <jats:td>4.2</jats:td> <jats:td>Aroma Release</jats:td> </jats:tr> <jats:tr> <jats:td>4.3</jats:td> <jats:td>Instant Properties</jats:td> </jats:tr> <jats:tr> <jats:td>4.4</jats:td> <jats:td>Milk–Coffee Interactions</jats:td> </jats:tr> <jats:tr> <jats:td>5</jats:td> <jats:td>Liquid Extracts and Canned Coffee Beverages</jats:td> </jats:tr> <jats:tr> <jats:td>6</jats:td> <jats:td>Economic Aspects</jats:td> </jats:tr> <jats:tr> <jats:td>6.1</jats:td> <jats:td>Packaging</jats:td> </jats:tr> <jats:tr> <jats:td>6.2</jats:td> <jats:td>Substitution of Arabica Green Beans by Robusta</jats:td> </jats:tr> <jats:tr> <jats:td>7</jats:td> <jats:td>Product Adulteration</jats:td> </jats:tr> <jats:tr> <jats:td/> <jats:td>References</jats:td> </jats:tr> </jats:tbody> </jats:table> </jats:table-wrap> </jats:p>