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1. |
Record Nr. |
UNISA990006137570203316 |
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Autore |
BEINART, Haim |
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Titolo |
Los judios en Espana / Haim Beinart |
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Pubbl/distr/stampa |
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Madrid : Editorial Mapfre, 1993 |
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ISBN |
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Edizione |
[2. ed.] |
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Descrizione fisica |
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Collana |
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Colecciones Mapfre 1492. América 92 ; 8 |
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Disciplina |
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Soggetti |
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Ebrei spagnoli -- Storia -- Antichità -- Sec. 15 |
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Collocazione |
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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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2. |
Record Nr. |
UNINA9910292852003321 |
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Autore |
Tro, Nivaldo J. |
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Titolo |
Chimica : un approccio molecolare / Nivaldo J. Tro |
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Pubbl/distr/stampa |
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ISBN |
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Edizione |
[2. ed.] |
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Descrizione fisica |
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XXI 887 p., [55] p. : ill. ; 29 cm |
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Disciplina |
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Locazione |
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Collocazione |
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80 XI 128 |
80 XI 129 |
80 XI 165 |
80 XI 166 |
80 XI 167 |
60 541.22 TRON 2018 |
60 541.22 TRON 2018 BIS |
540-TRO-1 |
540-TRO-1A |
540-TRO-1B |
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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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3. |
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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Collana |
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Chemistry and Materials Science Series |
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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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