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Cocoa and Coffee Fermentations.

By: Contributor(s): Language: Eng Series: Fermented foods and beveragesPublication details: Boca Raton Taylor & Francis 2015Description: xvii, 611 páginas; Fotografías, Tablas, Gráficos; 25 cmISBN:
  • 9781439847916
Subject(s): DDC classification:
  • 664 SC398
Contents:
Chapter 1. Mixed Microbial Fermentations and Methodologies for Their Investigation; Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen Chapter 2. Botany and Production of Cocoa; Uilson V. Lopes and Jose Luis Pires Chapter 3. Methods of Cocoa Fermentation and Drying; Wisdom Kofi Amoa-Awua Chapter 4. Microbial Activities during Cocoa Fermentation; Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet Chapter 5. Biochemistry of Cocoa Fermentation; Jürgen Voigt and Reinhard Lieberei Chapter 6. Quality and Safety of Cocoa Beans; Lídia J. R. Lima and M. J. Rob Nout Chapter 7. Cocoa Processing and Chocolate Technology; Emmanuel Ohene Afoakwa Chapter 8. Agro-Industrial Uses of Cocoa By-Products; Disney Ribeiro Dias Chapter 9. Botany and Production of Coffee; Ney Sussumu Sakiyama and Maria Amélia Gava Ferrão Chapter 10. Methods of Coffee Fermentation and Drying; Carlos H. J. Brando and Maria Fernanda P. Brando Chapter 11. Microbial Activity during Coffee Fermentation; Cristina Ferreira Silva Chapter 12. Metabolic Responses of Coffee Beans during Processing and Their Impact on Coffee Flavor; Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof Chapter 13. Quality of Coffee Beans; Luís Roberto Batista and Sara Maria Chalfoun Chapter 14. Toxigenic Fungi and Mycotoxins in Coffee; Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro Chapter 15. Management and Utilization of Wastes from Coffee Processing; Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núñez.
Summary: Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi. Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.
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Chapter 1. Mixed Microbial Fermentations and Methodologies for Their Investigation; Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen

Chapter 2. Botany and Production of Cocoa; Uilson V. Lopes and Jose Luis Pires

Chapter 3. Methods of Cocoa Fermentation and Drying; Wisdom Kofi Amoa-Awua

Chapter 4. Microbial Activities during Cocoa Fermentation; Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet

Chapter 5. Biochemistry of Cocoa Fermentation; Jürgen Voigt and Reinhard Lieberei

Chapter 6. Quality and Safety of Cocoa Beans; Lídia J. R. Lima and M. J. Rob Nout

Chapter 7. Cocoa Processing and Chocolate Technology; Emmanuel Ohene Afoakwa

Chapter 8. Agro-Industrial Uses of Cocoa By-Products; Disney Ribeiro Dias

Chapter 9. Botany and Production of Coffee; Ney Sussumu Sakiyama and Maria Amélia Gava Ferrão

Chapter 10. Methods of Coffee Fermentation and Drying; Carlos H. J. Brando and Maria Fernanda P. Brando

Chapter 11. Microbial Activity during Coffee Fermentation; Cristina Ferreira Silva

Chapter 12. Metabolic Responses of Coffee Beans during Processing and Their Impact on Coffee Flavor; Dirk Selmar, Maik Kleinwächter, and Gerhard Bytof

Chapter 13. Quality of Coffee Beans; Luís Roberto Batista and Sara Maria Chalfoun

Chapter 14. Toxigenic Fungi and Mycotoxins in Coffee; Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro

Chapter 15. Management and Utilization of Wastes from Coffee Processing; Disney Ribeiro Dias, Nelson Rodríguez Valencia, Diego A. Zambrano Franco, and Juan Carlos López-Núñez.

Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value.

Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization.

The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi.

Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.

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