Cocoa and coffee fermentations [
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2015
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| Series: | Fermented foods and beverages series
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| Subjects: | |
| Online Access: | Crcnetbase |
Table of Contents:
- 1. Mixed microbial fermentations and methodologies for their investigation
- 2. Botany and production of cocoa
- 3. Methods of cocoa fermentation and drying
- 4. Microbial activities during cocoa fermentation
- 5. Biochemistry of cocoa fermentation
- 6. Quality and safety of cocoa beans
- 7. Cocoa processing and chocolate technology
- 8. Agro-industrial uses of cocoa by-products
- 9. Botany and production of coffee
- 10. Methods of coffee fermentation and drying
- 11. Microbial activity during coffee fermentation
- 12. Metabolic responses of coffee beans during processing and their impact on coffee flavor
- 13. Toxigenic fungi and mycotoxins in coffee
- 14. Management and utilization of wastes from coffee processing