TY  - BOOK
AU  - Schwan,Rosane F.
AU  - Fleet,G.H.
TI  - Cocoa and coffee fermentations
T2  - Fermented foods and beverages series
SN  - 9781439847916 (hbk. : acidfree paper)
U1  - 633.74 
KW  - Fermentation
KW  - Cacao
KW  - Coffee
KW  - Food Microbiology
KW  - Food-Processing Industry
KW  - Industrial Products
N1  - 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
ER  -