Drying and roasting of cocoa and coffee
"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are aff...
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| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press,
[2020]
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| Series: | Advances in drying science & technology.
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| Subjects: | |
| ISBN: | 9781315113104 1315113104 9781351624015 1351624016 9781351624039 1351624032 9781351624022 1351624024 9781138080973 1138080977 |
| Physical Description: | 1 online resource |
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Table of contents
| Summary: | "The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-- |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781315113104 1315113104 9781351624015 1351624016 9781351624039 1351624032 9781351624022 1351624024 9781138080973 1138080977 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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