LEADER 00911nam0-2200289 --450 001 9910252358203321 005 20180131120319.0 010 $a978-88-8012-657-7 100 $a20180131d2012----kmuy0itay5050 ba 101 0 $aita 102 $aIT 105 $a 001yy 200 1 $aVerdi & Shakespeare, un dialogo$fRoberto Iovino, Marco Sciaccaluga 210 $aRecco$cLe Mani$d2012 215 $a151 p.$d21 cm. 610 0 $aVerdi, Giuseppe <1813-1901>$aInflussi di W. Shakespeare 610 0 $aLibretti d'opera$aInflussi di W. 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Authored by members of the Laboratory for Analysis and Research in Coffee at the Federal Institute of Espírito Santo, the chapters in this text explain how coffee quality can be affected through each step of the main processing methods. The first section explores the history of coffee processing, covering how the processes and techniques of sensorial analysis have developed. The second section covers the evolution of these techniques and how various complexities can affect their use, plus the statistical tools that are used to increase test accuracy. Another section focuses on the relationship between fruit microbiology and coffee quality, promoting an understanding of how yeasts, fungi and bacteria effect the quality of coffee during processing. Another section is dedicated to the biotechnological processes used in coffee production, including the applicability of induced and spontaneous routes from the manipulation of raw material, the relationship between wet processing and spontaneous fermentation and the construction of sensorial routes. A final section explores volatile coffee compounds and gas chromatography techniques, including chemical and sensory maps. The majority of the reference works published on coffee processing have a pragmatic approach covering production, harvesting, post-harvesting and marketing. This work goes beyond these subjects, covering the factors that impact quality and how they lead to either qualitative reduction or gains during processing. New technological and scientific indicators for the modification and the creation of sensory routes are extensively covered, as are the international protocols used in the sensorial analysis of coffee. With its broad approach, this text presents a multidisciplinary perspectiveconnecting areas such as statistics, biochemistry, analytical chemistry and microbiology to the results of sensory analysis using different technologies and processes. A direct relationship between these factors is established in order to help researchers understand their combined effect on coffee quality during processing. . 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a663.93 702 $aRizzo Moreira$b Tais 702 $aPereira$b Lucas Louzada 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910483620403321 996 $aQuality Determinants In Coffee Production$92837850 997 $aUNINA