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Cocoa and Coffee Fermentations Fermented Foods and Beverages Series

Langue : Anglais

Coordonnateurs : Schwan Rosane F., Fleet Graham H.

Couverture de l’ouvrage Cocoa and Coffee Fermentations

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters progress systematically, discussing the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from them; and the processing of waste materials.

Mixed Microbial Fermentations

Cocoa, Botany and Production of cocoa

Methods of Cocoa Fermentation and Drying

Microbial Activities During Cocoa Fermentation

Biochemistry of Cocoa Fermentation

Quality and Safety of Cocoa Beans

Cocoa and Chocolate

Agro-Industrial Uses of Waste Materials from Cocoa Bean Fermentations

Botany and Production of Coffee

Methods of Coffee Fermentation and Drying

Microbial Activities During Coffee Fermentation

Biochemistry of Coffee Fermentation

Quality of Coffee Beans

Toxigenic Fungi and Mycotoxins in Coffee

Processing of Waste Materials from Coffee Fermentation

Coffee and Beverages

Researchers and quality assurance staff in academic, government and industry organizations worldwide; undergraduate and postgraduate student text or reference book for specialized courses in biotechnology, industrial microbiology, fermented foods and beverages, specific coffee and cocoa courses; regulators and government researchers in US FDA and USDA and UK FSA regulatory agencies.

Date de parution :

Ouvrage de 610 p.

15.6x23.5 cm

Bichromie

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

Prix indicatif 188,59 €

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