Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
|
Buy Now
Quality Determinants In Coffee Production (Hardcover, 1st ed. 2021)
Loot Price: R4,316
Discovery Miles 43 160
|
|
Quality Determinants In Coffee Production (Hardcover, 1st ed. 2021)
Series: Food Engineering Series
Expected to ship within 10 - 15 working days
|
Quality Determinants In Coffee Production presents a comprehensive
overview of the main determinants of coffee quality during
processing. Authored by members of the Laboratory for Analysis and
Research in Coffee at the Federal Institute of Espirito Santo, the
chapters in this text explain how coffee quality can be affected
through each step of the main processing methods. The first section
explores the history of coffee processing, covering how the
processes and techniques of sensorial analysis have developed. The
second section covers the evolution of these techniques and how
various complexities can affect their use, plus the statistical
tools that are used to increase test accuracy. Another section
focuses on the relationship between fruit microbiology and coffee
quality, promoting an understanding of how yeasts, fungi and
bacteria effect the quality of coffee during processing. Another
section is dedicated to the biotechnological processes used in
coffee production, including the applicability of induced and
spontaneous routes from the manipulation of raw material, the
relationship between wet processing and spontaneous fermentation
and the construction of sensorial routes. A final section explores
volatile coffee compounds and gas chromatography techniques,
including chemical and sensory maps. The majority of the reference
works published on coffee processing have a pragmatic approach
covering production, harvesting, post-harvesting and marketing.
This work goes beyond these subjects, covering the factors that
impact quality and how they lead to either qualitative reduction or
gains during processing. New technological and scientific
indicators for the modification and the creation of sensory routes
are extensively covered, as are the international protocols used in
the sensorial analysis of coffee. With its broad approach, this
text presents a multidisciplinary perspective connecting areas such
as statistics, biochemistry, analytical chemistry and microbiology
to the results of sensory analysis using different technologies and
processes. A direct relationship between these factors is
established in order to help researchers understand their combined
effect on coffee quality during processing.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.