Cocoa and Coffee Fermentations

AvRosane F. Schwan,Graham H. Fleet

E-bok

Engelska, 2014

Del i serien Fermented Foods and Beverages Series

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Beskrivning

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 discuss 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 the beans; and the processing of waste materials.

Produktinformation

Utgivningsdatum:2014-10-09
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040053317
Förlag:Taylor & Francis Ltd
Serie:Fermented Foods and Beverages Series

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Svampböcker inom Djur och Natur

Mer om författaren

Rosane F. Schwan is a professor in the Department of Biology at the Federal University of Lavras in Minas Gerais, Brasil, where she is involved in research on the microbiology of fermented foods and beverages. She obtained a master's degree in microbiology from the Universidade Federal de Vicosa in Brasil and her PhD from the University of Bath in the UK. Dr. Schwan has a special interest in cocoa and coffee fermentations and has authored numerous publications on the microbiology and biotechnology of these processes over the past 30 years.Graham H. Fleet is an emeritus professor in the School of Chemical Engineering at the University of New South Wales in Sydney, Australia. He obtained his master's degree in microbiology from the University of Queensland in Australia and his PhD in microbiology and food science & technology from the University of California, Davis. Dr. Fleet has been an active researcher of the microbiology and biotechnology of fermented foods and beverages for more than 35 years.

Innehållsförteckning

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-Products. 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.