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Coffee Biotechnology and Quality

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Cover of 'Coffee Biotechnology and Quality'

Table of Contents

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    Book Overview
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    Chapter 1 Biotechnology and the Future of Coffee Production
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    Chapter 2 Coffee Cultivation in India
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    Chapter 3 Breeding and Biotechnology of Coffee
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    Chapter 4 Development of Coffee Cultivars in Reduced Time by Using Biotechnology in the “IAPAR Model for High Density Planting”
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    Chapter 5 Somatic Embryogenesis of Coffee
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    Chapter 6 Biotechnology for Genetic Improvement of the Indian Coffee
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    Chapter 7 Molecular Breeding in Coffee ( Coffea Arabica L.)
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    Chapter 8 Study of Combining Ability and Heterosis in Coffee
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    Chapter 9 Microsatellites in Coffea Arabica L.
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    Chapter 10 Standardization of Encapsulation Technique for Producing Synthetic Seeds in Coffee
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    Chapter 11 Field Testing of Arabica Bioreactor-Derived Plants
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    Chapter 12 Inter-Specific Protoplast Fusion in Coffea
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    Chapter 13 Biochemical and Molecular Studies of the Main Protein in the Coffee Endosperm
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    Chapter 14 In Vitro Embryo Culture of Coffea Arabica : The Influence of NAA and BAP
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    Chapter 15 DNA Markers for Coffee Tree Breeding
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    Chapter 16 Genetic Polymorphism in Species and Hybrids of Coffea Revealed by RAPD
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    Chapter 17 Genetic Fingerprinting of Coffee Leaf Rust Differentials with RAPD Markers
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    Chapter 18 Coffee ( Coffea Sp.) Genetic Transformation for Insect Resistance
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    Chapter 19 Development of Coffee Trees Resistant to Leaf Miner
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    Chapter 20 The Role of Biological Control in an Integrated Coffee Berry Borer Management in Colombia
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    Chapter 21 Correlations Between Edaphic Factors and Coffea Arabica Fungal Pathogens in South Pacific
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    Chapter 22 Physiological Studies on Mycorrhizal Fungi Production
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    Chapter 23 Characterization of Beauveria Bassiana and Metarhizium Anisopliae Isolates for Potential Use Against the Coffee Berry Borer
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    Chapter 24 The Nematophagous Fungi Helper Bacteria (NHB): A New Dimension for the Biological Control of Root Knot Nematodes by Trapping Fungi
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    Chapter 25 Use of Solid State Fermentation for the Production of Fungal Biopesticides Spores for Insect Control
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    Chapter 26 Amylase and Protease Inhibitors as Alternative Against Herbivorous Insect
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    Chapter 27 Properties of Amylases of Coffee Berries Borer, Hypothenemus Hampei (Ferrari) — Coleoptera: Scolytidae
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    Chapter 28 New Developments in Mass Production of Parasitoids Cephalonomia Stephanoderis (Hymenoptera: Bethylidae) on Hypothenemus Hampei (Coleoptera: Scolytidae) Reared Using Artificial Diet
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    Chapter 29 Production Cost of Hybrid Seeds of Coffee Obtained Manually
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    Chapter 30 Electric Conductivity of Exudates of Green Coffee and Its Relationship with the Quality of the Beverage
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    Chapter 31 Recent Developments in Brazilian Coffee Quality: New Processing Systems, Beverage Characteristics and Consumer Preferences
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    Chapter 32 Organoleptic Properties of Espresso Coffee as Influenced by Coffee Botanical Variety
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    Chapter 33 Mycotoxigenesis in Grains Application to Mycotoxic Prevention in Coffee
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    Chapter 34 Species Related Differences in Brazilian Green Coffee Contaminated by Ochratoxin A
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    Chapter 35 Development of Bioprocesses for the Conservation, Detoxification and Value-Addition of Coffee Pulp and Coffee Husk
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    Chapter 36 Microbial Degradation of Caffeine and Tannins from Coffee Husk
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    Chapter 37 Coffee Husk as Substrate for the Production of Gibberellic Acid by Fermentation
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    Chapter 38 Hydrolysis of Coffee Husk: Process Optimization to Recover Its Fermentable Sugar
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    Chapter 39 A Novel Approach for the Production of Natural Aroma Compounds Using Coffee Husk
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    Chapter 40 Production of Mushrooms on Brazilian Coffee Industry Residues
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    Chapter 41 Adding Value to Coffee Solid by-Products Through Biotechnology
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    Chapter 42 Effect of Conservation Method on Caffeine Uptake by Penicillium Commune V33A25
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    Chapter 43 Screening of Filamentous Fungi for the Production of Extra-Cellular Tannase in Solid State Fermentation (SSF)
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    Chapter 44 Influence of Carbon Source on Tannase Production by Aspergillus Niger AA-20 in Solid State Culture
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    Chapter 45 Commercial Production and Marketing of Edible Mushrooms Cultivated on Coffee Pulp in Mexico
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    Chapter 46 Coffee Pulp Vermicomposting Treatment
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    Chapter 47 Coffee Pulp Polyphenols: An Overview
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    Chapter 48 Biotechnological Potentialities of Coffee and Similar with Olive, Two Models of Agroindustrial Products Rich in Polyphenolic Compounds: A Review
Overall attention for this book and its chapters
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Title
Coffee Biotechnology and Quality
Published by
Springer Netherlands, April 2013
DOI 10.1007/978-94-017-1068-8
ISBNs
978-9-04-815565-1, 978-9-40-171068-8
Editors

Sera, Tumoru, Soccol, Carlos R., Pandey, A., Roussos, Sevastianos

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 37 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
France 1 3%
Korea, Republic of 1 3%
Unknown 35 95%

Demographic breakdown

Readers by professional status Count As %
Student > Master 10 27%
Student > Bachelor 4 11%
Researcher 4 11%
Student > Postgraduate 3 8%
Lecturer 2 5%
Other 6 16%
Unknown 8 22%
Readers by discipline Count As %
Agricultural and Biological Sciences 10 27%
Environmental Science 4 11%
Biochemistry, Genetics and Molecular Biology 2 5%
Chemical Engineering 2 5%
Nursing and Health Professions 1 3%
Other 8 22%
Unknown 10 27%