000			01435nam a22002897a 4500
001			27581
005			20241109222047.0
008			221122s2020 vm ||||| |||||||||||eng d
040			_aLIB.UNETI _bvie _cLIB.UNETI _eAACR2
041	0		_aeng
044			_avm
082			_a338.1 _bH539C
100	1		_aHii, Lik Ching
245	1	0	_aDrying and roasting of cocoa and coffee / _cChing Lik Hii, Flávio Meira Borém
260			_aNew York : _bCRC Press, _c2020
300			_a355 tr. ; _c24 cm
500			_aĐTTS ghi: Advances in drying science and Technology series
520	3		_aThe 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
653			_aCocoa
653			_aCoffee
653			_aDrying
653			_aRoasting
690			_a11
691			_a30
691			_a71
942			_cSTK
999			_c8140 _d8140