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1. |
Record Nr. |
UNINA9911007481503321 |
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Autore |
Hackler Marcel |
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Titolo |
The Art and Science of Coffee Fermentation : A Guide to Biotransformation / / by Marcel Hackler, Vinzenz Särchen |
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Pubbl/distr/stampa |
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025 |
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ISBN |
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Edizione |
[1st ed. 2025.] |
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Descrizione fisica |
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1 online resource (119 pages) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food - Analysis |
Chemistry |
Biochemical engineering |
Sustainability |
Microbiology |
Agriculture |
Refuse and refuse disposal |
Food Chemistry |
Bioprocess Engineering |
Waste Management/Waste Technology |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Introduction -- Coffee flavor development -- Basics of fermentation -- The main actors -- Coffee processing -- Let’s put it all together -- Sustainability & wastewater -- Some last words. |
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Sommario/riassunto |
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This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers. Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant |
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role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation. By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. |
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2. |
Record Nr. |
UNINA9910162835903321 |
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Autore |
Conwell Russell H. |
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Titolo |
Acres of Diamonds |
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ISBN |
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Soggetti |
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Wealth |
Self-help techniques |
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Lingua di pubblicazione |
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Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Are You Ready for the Secret to Attaining Wealth? It Is Right In Front of You...Do you dream of a life of riches, prosperity, and purpose? Well, stop dreaming - the answers are not in some fantasy or far-off place. They are directly under your nose.Minister and Temple University-founder Russell H. Conwell became famous for his motivational and self-improvement lecture Acres of Diamonds, which he delivered around the nation more than 5,152 times before his death in 1925. In this empowering, concise statement Conwell shows you:* Why wealth is in your own backyard.* The one habit of hugely successful people.* Why simplicity is your key to greatness.* Why you have a RIGHT and an |
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OBLIGATION to be rich. Abridged and introduced by PEN Award-winning historian Mitch Horowitz, here is an audio presentation that you will never forget. Acres of Diamonds can alter the nature and direction of your life and fortunes. The Condensed Classics Library"40 Minutes to a New You" |
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