Abstract:Mixed Microbial Fermentations and Methodologies for Their Investigation Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen Botany and Production of Cocoa Uilson V. Lopes and Jose Luis Pires Methods ...Mixed Microbial Fermentations and Methodologies for Their Investigation Dennis S. Nielsen, Nils Arneborg, and Lene Jespersen Botany and Production of Cocoa Uilson V. Lopes and Jose Luis Pires Methods of Cocoa Fermentation and Drying Wisdom Kofi Amoa-Awua Microbial Activities during Cocoa Fermentation Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet Biochemistry of Cocoa Fermentation Jurgen Voigt and Reinhard Lieberei Quality and Safety of Cocoa Beans Lidia J. R. Lima and M. J. Rob Nout Cocoa Processing and Chocolate Technology Emmanuel Ohene Afoakwa Agro-Industrial Uses of Cocoa By-Products Disney Ribeiro Dias Botany and Production of Coffee Ney Sussumu Sakiyama and Maria Amelia Gava Ferrao Methods of Coffee Fermentation and Drying Carlos H. J. Brando and Maria Fernanda P. Brando Microbial Activity during Coffee Fermentation Cristina Ferreira Silva Metabolic Responses of Coffee Beans during Processing and Their Impact on Coffee Flavor Dirk Selmar, Maik Kleinwachter, and Gerhard Bytof Quality of Coffee Beans Luis Roberto Batista and Sara Maria Chalfoun Toxigenic Fungi and Mycotoxins in Coffee Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro Management and Utilization of Wastes from Coffee Processing Disney Ribeiro Dias, Nelson Rodriguez Valencia, Diego A. Zambrano Franco, and Juan Carlos Lopez-NunezRead More