1st Edition
Cocoa and Coffee Fermentations
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
Biography
Rosane F. Schwan is a professor in the Department of Biology at the Federal University of Lavras in Minas Gerais, Brasil, where she is involved in research on the microbiology of fermented foods and beverages. She obtained a master’s degree in microbiology from the Universidade Federal de Viçosa in Brasil and her PhD from the University of Bath in the UK. Dr. Schwan has a special interest in cocoa and coffee fermentations and has authored numerous publications on the microbiology and biotechnology of these processes over the past 30 years.
Graham H. Fleet is an emeritus professor in the School of Chemical Engineering at the University of New South Wales in Sydney, Australia. He obtained his master’s degree in microbiology from the University of Queensland in Australia and his PhD in microbiology and food science & technology from the University of California, Davis. Dr. Fleet has been an active researcher of the microbiology and biotechnology of fermented foods and beverages for more than 35 years.
