E-BOOK
Cocoa and coffee fermentations
The scope of the CRC book series on
Fermented Foods and Beverages
will include (1) globally known foods and beverages of plant and animal
origin (such as dairy, meat, fish, vegetables, cereals, root crops, soy
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beans, legumes, pickles, cocoa and coffee, wines, beers, spirits, starter
cultures, and probiotic cultures), their manufacture, chemical and
microbiological composition, processing, compositional, and func
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tional modifications taking place as a result of microbial and enzymic
effects, their safety, legislation, development of novel products, and
opportunities for industrialization; (2) indigenous commodities from
Africa, Asia (South, East, and South-East), Europe, Latin America,
and the Middle East, their traditional and industrialized processes
and their contribution to livelihood; and (3) several aspects of general
interest such as valorization of food-processing by-products, biotech
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nology, engineering of solid-state processes, modern chemical and
biological analytical approaches (genomics, transcriptomics, metabo
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lomics, and other -omics), safety, health, and consumer perception.
The third book born in the series is
Cocoa and Coffee Fermentation
.
This treatise, edited by Dr. Rosane Schwan and Professor Graham
Fleet, deals with the fermentation of cocoa beans and coffee berries.
Needless to say, cocoa and coffee as stimulating beverages are known
and appreciated worldwide. Their fermentation forms an essential step
in the process of generating flavor, and most of the fermentation is
carried out under uncontrolled conditions. In view of ever-increasing
requirements for quality and safety by a sophisticated world market, it
is essential to upgrade and optimize cocoa and coffee processing based
on scientific evidence. We are convinced that this authoritative book
provides a balanced dataset contributed by experts in their respective
domains.
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