Drying and roasting of cocoa and coffee / [edited by] Ching Lik Hii, Flavio Meira Borem.
Material type:
TextSeries: Publisher: Boca Raton, Florida : CRC Press, [2020]Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781315113104; 1315113104; 9781351624015; 1351624016; 9781351624039; 1351624032; 9781351624022; 1351624024Subject(s): Cocoa processing | Cocoa trade | Coffee -- Processing | Coffee industry | SCIENCE / Chemistry / Industrial & Technical | TECHNOLOGY / Food ScienceDDC classification: 338.1/7374 LOC classification: TP640 | .D79 2020ebOnline resources: Taylor & Francis | OCLC metadata license agreement Summary: "The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-- Provided by publisher.
"The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing."-- Provided by publisher.
OCLC-licensed vendor bibliographic record.