eBook - ePub
Cocoa and Coffee Fermentations
Rosane F. Schwan, Graham H. Fleet, Rosane F. Schwan, Graham H. Fleet
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- 633 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Cocoa and Coffee Fermentations
Rosane F. Schwan, Graham H. Fleet, Rosane F. Schwan, Graham H. Fleet
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About This Book
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.
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