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Cocoa and coffee fermentations /

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Bibliographic Details
Other Authors: Schwan, Rosane F. (Editor), Fleet, Graham H. (Editor)
Format: Book
Language: English
Published: Boca Raton : 2015.
Series: Fermented foods and beverages series
Subjects:
Cacao
Cacao > Microbiología
Café > Microbiología
Notas Contenido:
  • Mixed microbial fermentations and methodologies for their investigation
  • 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 processing and chocolate technology
  • Agro-industrial uses of cocoa by-productos
  • Botany and production of coffee
  • Methods of coffee fermentation and drying
  • Microbial activity during coffee fermentation
  • Metabolic responses of coffee beans during processing and their impact on coffee flavor
  • Quality of coffee beans
  • Toxigenic fungi and mycotoxins in coffee
  • Management and utilization of wastes from coffee processing

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