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, Lene Jespersen, Nils Arneborg, and Dennis Nielsen
Cocoa, Botany and Production of cocoa, Uilson V. Lopes and Jose Luis Pires
Methods of Cocoa Fermentation and Drying, Wisdom Amoa-Awua
Microbial Activities During Cocoa Fermentation, Rosane F. Schwan and G.H. Fleet
Biochemistry of Cocoa Fermentation, Jurgen Voigt
Quality and Safety of Cocoa Beans, Lidia J. Rebelo-Lima and M.J.R. Nout
Cocoa and Chocolate, Gregory Ray Ziegler
Agro-Industrial Uses of Waste Materials from Cocoa Bean Fermentations, D. Adomako, E. Freire, and D.R. Dias
Botany and Production of Coffee, Ney and Maria Amelia Gava
Methods of Coffee Fermentation and Drying, Carlos Brando
Microbial Activities During Coffee Fermentation, Cristina F. Silva
Biochemistry of Coffee Fermentation, Dirk Selmar and Gerhard Bytof
Quality of Coffee Beans, Luis Roberto Batista
Toxigenic Fungi and Mycotoxins in Coffee, Marta Taniwaki
Processing of Waste Materials from Coffee Fermentation, Nelson Rodriguez Valencia
Coffee and Beverages, Edgard Bressani