Includes bibliographical references and index.
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ch. 1. Mixed microbial fermentations and methodologies for their investigation / Dennis S. Nielsen, Nils Arneborg,and Lene Jespersen -- ch. 2. Botany and production of cocoa / Uilson V. Lopes and Jose Luis Pires -- ch. 3. Methods of cocoa fermentation and drying / Wisdom Kofi Amoa-Awua -- ch. 4. Microbial activities during cocoa fermentation / Rosane F. Schwan, Gilberto V. de Melo Pereira, and Graham H. Fleet -- ch. 5. Biochemistry of cocoa fermentation / J?rgen Voigt and Reinhard Lieberei -- ch. 6. Quality and safety of cocoa beans / L?dia J.R. Lima and M.J. Rob Nout -- ch. 7. Cocoa processing and chocolate technology / Emmanuel Ohene Afoakwa -- ch. 8. Agro-industrial uses of cocoa by-products / Disney Ribeiro Dias -- ch. 9. Botany and production of coffee / Ney Sussumu Sakiyama and Maria Am?lia Gava Ferr?o -- ch. 10. Methods of coffee fermentation and drying / Carlos H.J. Brando and Maria Fernanda P. Brando -- ch. 11. Microbial activity during coffee fermentation / Cristina Ferreira Silva -- ch. 12. Metabolic responses of coffee beans during processing and their impact on coffee flavor / Dirk Selmar, Maik Kleinw?chter, and Gerhard Bytof -- ch. 13. Quality of coffee beans / Lu?s Roberto Batista and Sara Maria Chalfoun -- ch. 14. Toxigenic fungi and mycotoxins in coffee / Marta H. Taniwaki, Beatriz T. Iamanaka, and Maria Helena P. Fungaro -- ch. 15. Management and utilization of wastes from coffee processing / Disney Ribeiro Dias, Nelson Rodr?guez Valencia, Diego A. Zambrano Franco, and Juan Carlos L?pez-N??ez.