02769cam a2200565Ki 4500 9781315113104 FlBoTFG 20260210180900.0 m o d cr cnu---unuuu 190628s2020 flu ob 001 0 eng d OCoLC-P eng rda pn OCoLC-P 9781315113104 (electronic bk.) 1315113104 (electronic bk.) 9781351624015 (electronic bk. : Mobipocket) 1351624016 (electronic bk. : Mobipocket) 9781351624039 (electronic bk. : PDF) 1351624032 (electronic bk. : PDF) 9781351624022 (electronic bk. : EPUB) 1351624024 (electronic bk. : EPUB) 9781138080973 1138080977 (OCoLC)1105989200 (OCoLC-P)1105989200 TP640 .D79 2020eb HEA 048000 bisacsh SCI 013060 bisacsh TEC 012000 bisacsh TDCT bicssc 338.1/7374 23 Drying and roasting of cocoa and coffee / [edited by] Ching Lik Hii, Flavio Meira Borem. Boca Raton, Florida : CRC Press, [2020] 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Advances in drying science and technology "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. Cocoa processing. Cocoa trade. Coffee Processing. Coffee industry. SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY / Food Science bisacsh Hii, Ching Lik, editor. Borém, Flávio Meira, editor. Taylor & Francis https://www.taylorfrancis.com/books/9781315113104 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf 93394 93393