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Coffee
The term 'coffee' comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for c...
Cocoa and Coffee Fermentations
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utiliz...
Food Engineering
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Simian Immunodeficiency Virus
Interest in the lentivirus subfamily of retroviruses has greatly intensified due to the realization that HIV-1 and HIV-2 are members of this previously obscure group. Related lentiviruses have now been isolated from sheep, goats, horses, cattle, cats, monkeys, and humans. This issue of CTMI is devoted to the lentiviruses of nonhuman primates, referred to as simian immunodeficiency viruses (SIVs). The SIVs provide valuable tools for our quest to understand and control the HIVs, which are obviously important new human pathogens. Included in this volume are discussions of the distribution and molecular phylogeny of the SIVs and their use as animal models for the study of AIDS pathogenesis, and the chapters clearly illustrate how SIV models are contributing to our understanding of the ability of host immune responses to control infection at least temporarily and the ability of virus to evade these host immune defenses.
The Human Retroviruses
This book presents twenty-four tightly focused reviews on the biology, molecular biology, pathology, and epidemiology of the human retroviruses, particularly HIV and HTLV (Types I and II), as well as animal model systems (simian retroviruses, STLV and SIV, and mouse models).Editor Robert C. Gallo is recognized as a co-discoverer of the AIDS virus.
