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Cocoa and Coffee

Published:2014-04-30 Issue: Volume: Page:881-899
ISSN:
Container-title:Food Microbiology
language:
Short-container-title:

Author:

Thompson Sterling S.¹,Miller Kenneth B.¹,Lopez Alex S.²,Camu Nicholas³

Affiliation:

1. Microbiology Research Technical Center, Hershey Foods Corporation; 1025 Reese Avenue Hershey PA 17033-0805

2. 6621 Creeping Thyme Street Las Vegas NV 89148

3. Cocoa Fermentation Department; Barry Callebaut; Aalstersestraat 122 9280 Lebbeke Belgium

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555818463.ch35/fullpdf

Reference96 articles.

1. Role of pectinolytic yeasts in the degradation of the mucilage layer of Coffea robusta cherries;Agate;Appl. Microbiol.,1966

2. Coffee Enzymes and Coffee Quality

3. Anonymous 1979 The Fermentation of Cocoa. National Union of Cocoa Producers Villahermosa, Mexico

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella;Journal of Food Protection;2024-09

2. Effect of yeast consortium on chemical properties of fermented dried cocoa beans (Theobroma cacao L.);AIP Conference Proceedings;2024

3. A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process;BIO Web of Conferences;2024

4. Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory;Foods;2023-12-30

5. Role of fermentation and microbes in cacao fermentation and their impact on cacao quality;Systems Microbiology and Biomanufacturing;2023-02-22

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