Cocoa and coffee fermentations

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Bibliographic Details
Other Authors: Schwan, Rosane F., (Editor), Fleet, G. H. 1946- (Editor)
Format: eBook
Language: English
Published: Boca Raton : CRC Press, [2015]
Series: Fermented foods and beverages series.
Subjects:
Cacao.
Coffee.
Fermentation.
elektronické knihy
electronic books
ISBN: 9781439847930
Physical Description: 1 online zdroj : text file, PDF

Cover

Table of contents

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999 |c 75778  |d 75778 
020 |a 9781439847930  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Cocoa and coffee fermentations /  |c edited by Rosane F. Schwan, Graham H. Fleet. 
264 1 |a Boca Raton :  |b CRC Press,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Fermented foods and beverages series 
504 |a Includes bibliographical references and index. 
505 0 |a ch. 1. Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene Jespersen -- ch. 2. Botany and production of cocoa / Uilson V. Lopes and Jose Luis Pires -- ch. 3. Methods of cocoa fermentation and drying / Wisdom Kofi Amoa-Awua -- ch. 4. Microbial activities during cocoa fermentation / Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet -- ch. 5. Biochemistry of cocoa fermentation / Jürgen Voigt and Reinhard Lieberei -- ch. 6. Quality and safety of cocoa beans / Lídia J.R. Lima and M.J. Rob Nout -- ch. 7. Cocoa processing and chocolate technology / Emmanuel Ohene Afoakwa -- ch. 8. Agro-industrial uses of cocoa by-products / Disney Ribeiro Dias -- ch. 9. Botany and production of coffee / Ney Sussumu Sakiyama and Maria Amélia Gava Ferrao -- ch. 10. Methods of coffee fermentation and drying / Carlos H.J. Brando and Maria Fernanda P. Brando -- ch. 11. Microbial activity during coffee fermentation / Cristina Ferreira Silva -- ch. 12. Metabolic responses of coffee beans during processing and their impact on coffee flavor / Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof -- ch. 13. Quality of coffee beans / Luís Roberto Batista and Sara Maria Chalfoun -- ch. 14. Toxigenic fungi and mycotoxins in coffee / Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro -- ch. 15. Management and utilization of wastes from coffee processing / Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núnez. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Cacao. 
650 0 |a Coffee. 
650 0 |a Fermentation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Schwan, Rosane F.,  |e editor. 
700 1 |a Fleet, G. H.  |q (Graham H.),  |d 1946-  |e editor. 
776 0 8 |i Print version:  |z 9781439847916 (hardback) 
830 0 |a Fermented foods and beverages series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b17536  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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