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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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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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