| Description |
1 online resource (xvii, 611 pages, 4 unnumbered pages of plates) : color illustrations |
| Series |
Fermented Foods and Beverages Series |
|
Fermented foods and beverages series.
|
| Contents |
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 Ferrão -- 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-Núñez |
| Summary |
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of 250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activiti |
| Bibliography |
Includes bibliographical references at the end of each chapters |
| Notes |
Print version record |
| Subject |
Cacao -- Processing
|
|
Coffee -- Processing.
|
|
Fermentation.
|
|
Food -- Microbiology.
|
|
Fermentation
|
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Cacao -- microbiology
|
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Coffee -- microbiology
|
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Food Microbiology
|
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Food-Processing Industry
|
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Industrial Products
|
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HEALTH & FITNESS -- Diseases -- General.
|
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MEDICAL -- Clinical Medicine.
|
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MEDICAL -- Diseases.
|
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MEDICAL -- Evidence-Based Medicine.
|
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MEDICAL -- Internal Medicine.
|
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Food -- Microbiology
|
|
Coffee -- Processing
|
|
Fermentation
|
| Form |
Electronic book
|
| Author |
Schwan, Rosane F., editor
|
|
Fleet, G. H. (Graham H.), 1946- editor.
|
|
Afoakwa, Emmanuel Ohene, contributor
|
| ISBN |
9781439847930 |
|
1439847932 |
|
1322622094 |
|
9781322622095 |
|
9780429062926 |
|
0429062923 |
|
