By G. Viniegra-González (auth.), Tumoru Sera, Carlos R. Soccol, A. Pandey, Sevastianos Roussos (eds.)
Coffee Biotechnology and Quality is a accomplished quantity containing forty five specialized chapters by means of the world over regarded specialists. The booklet goals to supply a advisor for these wishing to benefit approximately fresh advances in espresso cultivation and post-harvest expertise. It offers a quantitative and rational method of the foremost components of espresso examine, together with breeding and cloning, tissue tradition and genetics, pest keep an eye on, post-harvest know-how and bioconversion of espresso residues into commercially priceless items. The chapters overview contemporary experimental paintings, permitting a conceptual framework for destiny examine to be pointed out and developed.
The e-book may be of curiosity to researchers and scholars excited about any sector of espresso learn. for this reason, plant breeders, microbiologists, biotechnologists and biochemical engineers will locate the booklet to be a distinct and precious guide.
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Additional resources for Coffee Biotechnology and Quality: Proceedings of the 3rd International Seminar on Biotechnology in the Coffee Agro-Industry, Londrina, Brazil
S Srinivasan et al. 1. GEOGRAPHICAL INFORMATION In India, the major coffee tracts are distributed in hill ranges of Southern part of the country between 9° and 14° N latitudes, and 500-1500 m altitudes; the arabica in high elevations and robusta in low lands. The annual rainfall varies between 1000-2500 mm with the temperature ranges between 8- 34°C. 2. Arabica improvement In India, improvement of arabica coffee was started even before the commencement of organized research. Some enterprising planters made frantic efforts to develop superior cultivars through selection/hybridization, in order to tackle the rust disease.
Bello Mendoza R.. E. (1997). Anaerobic filter treatment of wastewater from mushroom cultivation on coffee pulp World J. Microbiol. Biotechnol.. e. (1995). Characterisation of green and roasted coffees through the chlorogenic acid fraction by HPLC UV and principal component analysis. J. Agric. • 43 (6): 1549-1555 Boopathy R. (1987). Inoculum source for anaerobic fermentation of coffee pulp. Appl. Microbiol. M. (1978). Evaluation of coffee pulp as a possible substitute for maize in rations for broiler chicks.
Pfeffer E. (1986). Changes in nutrient intake and performance by goats fed coffee pulp-based diets followed by a commercial concentrate. Animal Feed Sci. Technol.. 14 (112). 1-10 Abate A. (1988). Coffee pulp: some indices of nutritional importance. Bull. Animal Health and Production in Africa (Bulletin de la sante et de la production animale en Afrique). K. (1996). Anti-genotoxic effects in mice after the interaction between coffee and dietary constituents. Food Chern. Toxicol.. • Minjares A.. • Viniegra-Gonzalez G.
Coffee Biotechnology and Quality: Proceedings of the 3rd International Seminar on Biotechnology in the Coffee Agro-Industry, Londrina, Brazil by G. Viniegra-González (auth.), Tumoru Sera, Carlos R. Soccol, A. Pandey, Sevastianos Roussos (eds.)