Drying And Roasting Of Cocoa And Coffee
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Drying And Roasting Of Cocoa And Coffee
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Author : Ching Lik Hii
language : en
Publisher: CRC Press
Release Date : 2019-06-26
Drying And Roasting Of Cocoa And Coffee written by Ching Lik Hii and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-26 with Health & Fitness categories.
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.
Cocoa Roasting
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Author : Karl Mayer-Potschak
language : en
Publisher:
Release Date : 1983
Cocoa Roasting written by Karl Mayer-Potschak and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cacao beans categories.
Cocoa And Coffee Fermentations
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Author : Rosane F. Schwan
language : en
Publisher: CRC Press
Release Date : 2014-10-09
Cocoa And Coffee Fermentations written by Rosane F. Schwan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-09 with Science categories.
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.
The Effects Of Roasting Conditions On Cocoa Nib And Cocoa Liquor Properties
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Author : Harry Thomas Zechman
language : en
Publisher:
Release Date : 1994
The Effects Of Roasting Conditions On Cocoa Nib And Cocoa Liquor Properties written by Harry Thomas Zechman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cocoa categories.
Functional Foods And Their Implications For Health Promotion
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Author : Ioannis Zabetakis
language : en
Publisher: Academic Press
Release Date : 2022-12-03
Functional Foods And Their Implications For Health Promotion written by Ioannis Zabetakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-03 with Technology & Engineering categories.
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. Uses flow diagrams to highlight the effects of processing on produced functional foods Combines information on the production/formulation of the food with data on bioactivities and bioavailability Presents whole foods and not food components while also focusing on functionality and availability
Patents For Inventions
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Author :
language : en
Publisher:
Release Date : 1893
Patents For Inventions written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1893 with Patents categories.
Caffeinated And Cocoa Based Beverages
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Author : Alexandru Grumezescu
language : en
Publisher: Woodhead Publishing
Release Date : 2019-04-06
Caffeinated And Cocoa Based Beverages written by Alexandru Grumezescu and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-06 with Technology & Engineering categories.
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
Foods And Household Management A Textbook Of The Household Arts
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Author : Helen Kinne
language : en
Publisher: Good Press
Release Date : 2023-09-18
Foods And Household Management A Textbook Of The Household Arts written by Helen Kinne and has been published by Good Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-18 with Cooking categories.
"Foods and Household Management: A Textbook of the Household Arts" by Helen Kinne, Anna M. Cooley. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Pesticide Residues In Food 2019 Evaluations 2019 Part I Residues
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2019-12-05
Pesticide Residues In Food 2019 Evaluations 2019 Part I Residues written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-05 with Technology & Engineering categories.
The 2019 Extra Joint FAO/WHO Meeting on Pesticide Residues (JMPR) was held in Gatineau/Ottawa, Canada from 7 to 17 May. The FAO and WHO Joint Meeting on Pesticide Residues (JMPR) is an expert ad hoc body administered jointly by FAO and WHO in the purpose of harmonizing the requirement and the risk assessment on the pesticide residues. The JMPR meets annually to evaluate possible hazards to humans arising from the occurrence of pesticide residues in foods. The Evaluation monographs of pesticide residues in food 2019-Part I (e-version only) includes summary of the residue data considered by the 2019 JMPR. The JMPR is the only scientific advisory body to service the Codex and FAO member countries in risk assessment of pesticide residues and in establishment of Codex MRL in food and feed. The JMPR report and evaluations are the unique technical publications in the review of pesticide residue data from around the world. The Report provides the evaluations of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Core Assessment Group on Pesticide Residues. The extra Meeting evaluated 19 pesticides, including eight new compounds and three compounds that were re-evaluated for toxicity or residues, or both, within the periodic review programme of the Codex Committee on Pesticide Residues (CCPR).
Biotechnology Of Lactic Acid Bacteria
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Author : Fernanda Mozzi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-09-04
Biotechnology Of Lactic Acid Bacteria written by Fernanda Mozzi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-04 with Technology & Engineering categories.
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.