{"product_id":"quality-determinants-in-coffee-production-paperback-1","title":"Quality Determinants in Coffee Production - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLucas Louzada Pereira\u003c\/b\u003e (Editor), \u003cb\u003eTaís Rizzo Moreira\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003ePart One: History of sensorial analysis and quality determination in coffee production: evolution and techniques\u003cbr\u003ePart Two: Sensorial techniques and tools used in coffee production \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePart Three: The relationship between fruit microbiology and coffee quality: climatic factors and sensorial analysis \u003cp\u003e\u003c\/p\u003ePart Four: Biotechnological processes in coffee production: applicability of induced and spontaneous routes from the manipulation of raw material \u003cp\u003e\u003c\/p\u003ePart Five: Volatile coffee compounds and gas chromatography techniques\u003cbr\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eQuality Determinants In Coffee Production\u003c\/i\u003e 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. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLucas Louzada Pereira is a Professor and coordinator of the Laboratory for Analysis and Research in Coffee - LAPC - at the Federal Institute of Espírito Santo.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eTaís Rizzo Moreira is currently a PhD student in the Postgraduate Program in Forest Sciences at the Center for Agricultural Sciences and Engineering in the Federal University of Espírito Santo, conducting research on the climate influence on coffee production in Brazil.\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 443\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 13, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47381073690873,"sku":"9783030544393","price":161.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/eE5MTE5qdUpEbXJYdzRuVnl6OUZnUT09_e8acbc41-2ca4-4cce-8317-5d598827c5d2.webp?v=1770074439","url":"https:\/\/bookscloud.io\/products\/quality-determinants-in-coffee-production-paperback-1","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}