Cocoa and coffee fermentations /
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
2015.
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| Series: |
Fermented foods and beverages series
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| Subjects: | |
| Notas Contenido: |
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Table of Contents:
- 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
