Drying and roasting of cocoa and coffee / edited by Ching Lik Hii and Fl©Łvio Meira Bor©♭m.
| Other author | Hii, Ching Lik. |
| Other author | Bor©♭m, Fl©Łvio Meira. |
| Format | Electronic |
| Publication Info | Boca Raton : CRC Press/Taylor & Francis Group, [2020] |
| Description | xii, 355 pages : illustrations ; 25 cm. |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Series | Advances in drying science and technology |
| Abstract | "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. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2019009160 |
| ISBN | 9781138080973 (hardback ; alk. paper) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |