Cocoa and coffee fermentations
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| Other Authors | , |
|---|---|
| Format | Book |
| Language | English |
| Published |
Boca Raton :
CRC Press,
c2015
|
| Series | Fermented foods and beverages series
|
| Subjects | |
| ISBN | 9781439847916 |
| Physical Description | xvii, 611 s. : il. |
Cover
Table of Contents:
- Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene JespersenBotany 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 Ferrao
- 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-Núnez