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Cocoa and coffee fermentations / edited by, Rosane F. Schwan, Graham H. Fleet.

Contributor(s): Material type: TextTextSeries: Fermented foods and beverages seriesDescription: xvii, 611 pages : illustrations (some color)ISBN:
  • 9781439847916 (hbk. : acidfree paper)
  • 1439847916 (hbk. : acidfree paper)
Subject(s): DDC classification:
  • 633.74 COC
Contents:
Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene Jespersen -- Botany and production of cocoa / Uilson V. Lopes and Jose Luis Pires -- Methods of cocoa fermentation and drying / Wisdom Kofi Amoa-Awua -- Microbial activities during cocoa fermentation / Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet -- Biochemistry of cocoa fermentation / Jürgen Voigt and Reinhard Lieberei -- Quality and safety of cocoa beans / Lídia J.R. Lima and M.J. Rob Nout -- Cocoa processing and chocolate technology / Emmanuel Ohene Afoakwa -- Agro-industrial uses of cocoa by-products / Disney Ribeiro Dias -- Botany and production of coffee / Ney Sussumu Sakiyama and Maria Amélia Gava Ferrão -- Methods of coffee fermentation and drying / Carlos H.J. Brando and Maria Fernanda P. Brando -- Microbial activity during coffee fermentation / Cristina Ferreira Silva -- Metabolic responses of coffee beans during processing and their impact on coffee flavor / Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof -- Quality of coffee beans / Luís Roberto Batista and Sara Maria Chalfoun -- Toxigenic fungi and mycotoxins in coffee / Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro -- Management and utilization of wastes from coffee processing / Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núñez.
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Holdings
Item type Current library Home library Call number Status Date due Barcode
Book Book Dept. of Biochemistry Processing Center Dept. of Biochemistry 633.74 COC (Browse shelf(Opens below)) Available BCH3546

Includes bibliographical references and index.

Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene Jespersen -- Botany and production of cocoa / Uilson V. Lopes and Jose Luis Pires -- Methods of cocoa fermentation and drying / Wisdom Kofi Amoa-Awua -- Microbial activities during cocoa fermentation / Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet -- Biochemistry of cocoa fermentation / Jürgen Voigt and Reinhard Lieberei -- Quality and safety of cocoa beans / Lídia J.R. Lima and M.J. Rob Nout -- Cocoa processing and chocolate technology / Emmanuel Ohene Afoakwa -- Agro-industrial uses of cocoa by-products / Disney Ribeiro Dias -- Botany and production of coffee / Ney Sussumu Sakiyama and Maria Amélia Gava Ferrão -- Methods of coffee fermentation and drying / Carlos H.J. Brando and Maria Fernanda P. Brando -- Microbial activity during coffee fermentation / Cristina Ferreira Silva -- Metabolic responses of coffee beans during processing and their impact on coffee flavor / Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof -- Quality of coffee beans / Luís Roberto Batista and Sara Maria Chalfoun -- Toxigenic fungi and mycotoxins in coffee / Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro -- Management and utilization of wastes from coffee processing / Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núñez.

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