| 书目名称 | Quality Determinants In Coffee Production |
| 编辑 | Lucas Louzada Pereira,Taís Rizzo Moreira |
| 视频video | |
| 概述 | Provides a comprehensive overview of the main determinants of coffee quality during processing, promoting an understanding of their combined effect on coffee quality.Presents a multidisciplinary persp |
| 丛书名称 | Food Engineering Series |
| 图书封面 |  |
| 描述 | .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 Espírito 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. |
| 出版日期 | Book 2021 |
| 关键词 | Coffee Production; Coffee Processing; Coffee Biotechnology; Coffee Quality; Coffee Sensory Analysis; Coff |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-54437-9 |
| isbn_softcover | 978-3-030-54439-3 |
| isbn_ebook | 978-3-030-54437-9Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer Nature Switzerland AG 2021 |
发表于 2025-3-21 16:41:20
