Cocoa and Coffee Fermentations

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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

Cocoa and Coffee Fermentations

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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

Microbiology and Technology of Fermented Foods

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

Drying and Roasting of Cocoa and Coffee

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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

Biotechnology of Lactic Acid Bacteria

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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,