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Cocoa And Coffee Fermentations by Rosane F. Schwan

Title Cocoa and Coffee Fermentations
Author Rosane F. Schwan
Publisher CRC Press
Release Date 2014-10-09
Category Science
Total Pages 633
ISBN 9781439847916
Language English, Spanish, and French
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Book 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.

Cocoa And Coffee Fermentations by Rosane F. Schwan

Title Cocoa and Coffee Fermentations
Author Rosane F. Schwan
Publisher CRC Press
Release Date 2014-10-09
Category Science
Total Pages 633
ISBN 9781439847930
Language English, Spanish, and French
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Book 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.

Title Drying and Roasting of Cocoa and Coffee
Author Ching Lik Hii
Publisher CRC Press
Release Date 2019-06-26
Category Health & Fitness
Total Pages 356
ISBN 9781351624039
Language English, Spanish, and French
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Book Summary:

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively. Features Provides a comprehensive review on flavor development during cocoa/coffee processing Discusses the impact of processing parameters on cocoa/coffee quality Presents the new trends in drying/roasting techniques and novel technology Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.

Title The Oxford Handbook of Food Fermentations
Author Charles W. Bamforth
Publisher Oxford Handbooks
Release Date 2014
Category Science
Total Pages 805
ISBN 9780199742707
Language English, Spanish, and French
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Book Summary:

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Title Microbiology and Technology of Fermented Foods
Author Robert W. Hutkins
Publisher John Wiley & Sons
Release Date 2008-02-28
Category Technology & Engineering
Total Pages 473
ISBN 9780470276242
Language English, Spanish, and French
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Book Summary:

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Title Microorganisms and Fermentation of Traditional Foods
Author Ramesh C. Ray
Publisher CRC Press
Release Date 2014-08-21
Category Technology & Engineering
Total Pages 390
ISBN 9781482223088
Language English, Spanish, and French
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Book Summary:

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Title Cocoa Production and Processing Technology
Author Emmanuel Ohene Afoakwa
Publisher CRC Press
Release Date 2014-02-21
Category Science
Total Pages 374
ISBN 9781466598232
Language English, Spanish, and French
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Book Summary:

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Title Caffeinated and Cocoa Based Beverages
Author Alexandru Grumezescu
Publisher Woodhead Publishing
Release Date 2019-04-06
Category Technology & Engineering
Total Pages 543
ISBN 9780128158654
Language English, Spanish, and French
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Book Summary:

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Presents both functional and medicinal perspectives in beverage production Provides potential solutions for sustainable coffee and cocoa industry Includes novel research applications to foster research and product development

Title Microbiology of Fermented Foods
Author B.J. Wood
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Science
Total Pages 852
ISBN 9781461303091
Language English, Spanish, and French
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Book Summary:

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Fermented Foods Part Ii by Ramesh C. Ray

Title Fermented Foods Part II
Author Ramesh C. Ray
Publisher CRC Press
Release Date 2017-05-25
Category Technology & Engineering
Total Pages 525
ISBN 9781351793766
Language English, Spanish, and French
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Book Summary:

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Title The Lactic Acid Bacteria Volume 1
Author B.J.B. Wood
Publisher Springer
Release Date 1992-07-23
Category Science
Total Pages 486
ISBN 1851667202
Language English, Spanish, and French
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Book Summary:

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.

Ancient Wine by Patrick E. McGovern

Title Ancient Wine
Author Patrick E. McGovern
Publisher Princeton University Press
Release Date 2019-10
Category Cooking
Total Pages 464
ISBN 9780691197203
Language English, Spanish, and French
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Book Summary:

A richly illustrated account of the story of ancient viniculture The history of civilization is, in many ways, the history of wine. This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine by drawing on recent archaeological discoveries, molecular and DNA sleuthing, and the writings and art of ancient peoples. In a new afterword, the author discusses exciting recent developments in the understanding of ancient wine, including a new theory of how viniculture came to central and northern Europe.

Wild Fermentation by Sandor Ellix Katz

Title Wild Fermentation
Author Sandor Ellix Katz
Publisher Chelsea Green Publishing
Release Date 2016-08-19
Category Cooking
Total Pages 320
ISBN 9781603586283
Language English, Spanish, and French
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Book Summary:

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Chocolate In Health And Nutrition by Ronald Ross Watson

Title Chocolate in Health and Nutrition
Author Ronald Ross Watson
Publisher Springer Science & Business Media
Release Date 2012-08-04
Category Medical
Total Pages 553
ISBN 9781617798030
Language English, Spanish, and French
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Book Summary:

Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate. This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines. Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters. The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented. Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate.

The Rise Of Yeast by Nicholas P. Money

Title The Rise of Yeast
Author Nicholas P. Money
Publisher Oxford University Press
Release Date 2018-01-09
Category Science
Total Pages 224
ISBN 9780190270711
Language English, Spanish, and French
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Book Summary:

The great Victorian biologist Thomas Huxley once wrote, "I know of no familiar substance forming part of our every-day knowledge and experience, the examination of which, with a little care, tends to open up such very considerable issues as does yeast." Huxley was right. Beneath the very foundations of human civilization lies yeast--also known as the sugar fungus. Yeast is responsible for fermenting our alcohol and providing us with bread--the very staples of life. Moreover, it has proven instrumental in helping cell biologists and geneticists understand how living things work, manufacturing life-saving drugs, and producing biofuels that could help save the planet from global warming. In The Rise of Yeast, Nicholas P. Money--author of Mushroom and The Amoeba in the Room--argues that we cannot ascribe too much importance to yeast, and that its discovery and controlled use profoundly altered human history. Humans knew what yeast did long before they knew what it was. It was not until Louis Pasteur's experiments in the 1860s that scientists even acknowledged its classification as a fungus. A compelling blend of science, history, and sociology The Rise of Yeast explores the rich, strange, and utterly symbiotic relationship between people and yeast, a stunning and immensely readable account that takes us back to the roots of human history.

Cultured by Katherine Harmon Courage

Title Cultured
Author Katherine Harmon Courage
Publisher Penguin
Release Date 2019-02-12
Category Health & Fitness
Total Pages 288
ISBN 9781101905296
Language English, Spanish, and French
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Book Summary:

A revealing look at the 300 trillion microorganisms that keep us healthy—and the foods they need to thrive These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome—and what is a microbiome, anyway? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Courage’s insights include: • Meet your microbiome: What it is, how it works, and why it's essential for our immune system--and overall health • Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks) • Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.

Title Fermented Fruits and Vegetables
Author Mike Battcock
Publisher Food & Agriculture Org.
Release Date 1998
Category Agriculture
Total Pages 96
ISBN 9251042268
Language English, Spanish, and French
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Fermented Foods Part I by Didier Montet

Title Fermented Foods Part I
Author Didier Montet
Publisher CRC Press
Release Date 2016-04-19
Category Science
Total Pages 413
ISBN 9781498740814
Language English, Spanish, and French
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Book Summary:

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Title Molecular Techniques in the Microbial Ecology of Fermented Foods
Author Luca Cocolin
Publisher Springer Science & Business Media
Release Date 2007-12-15
Category Technology & Engineering
Total Pages 280
ISBN 0387745203
Language English, Spanish, and French
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Book Summary:

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Title Industrial Chocolate Manufacture and Use
Author S. T. Beckett
Publisher Springer Science & Business Media
Release Date 2012-12-06
Category Technology & Engineering
Total Pages 408
ISBN 9781461521112
Language English, Spanish, and French
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Book Summary: