Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations

: In stock

: brown-tech

: 9781439847916

: Book

$152.96

Features

  • Covers the fermentation processes involved in the production and quality of cocoa/chocolate and coffee
  • Focuses on the scientific principles underlying the fermentation processes of cocoa and coffee beans
  • Discusses the botany, chemistry, microbiology, biochemistry, and quality attributes of cocoa and coffee bean processing
  • Examines the impact of fermentation on product quality and safety
  • Provides guidance to organizations and companies involved in the production of coffee and cocoa beverages

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.

 

Table of Contents

Mixed Microbial Fermentations and Methodologies for Their Investigation; Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen

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

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

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

Biochemistry of Cocoa Fermentation; Jürgen Voigt and Reinhard Lieberei

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

Cocoa Processing and Chocolate Technology; Emmanuel Ohene Afoakwa

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

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

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

Microbial Activity during Coffee Fermentation; Cristina Ferreira Silva

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

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

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

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

  • Isbn-13 Digit:: 9781439847916