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  • Produktbild: Coffee Biotechnology and Quality
  • Produktbild: Coffee Biotechnology and Quality

Coffee Biotechnology and Quality Proceedings of the 3rd International Seminar on Biotechnology in the Coffee Agro-Industry, Londrina, Brazil

Fr. 241.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

05.12.2010

Abbildungen

XXIV, 536 p.

Herausgeber

T. Sera + weitere

Verlag

Springer Netherland

Seitenzahl

536

Maße (L/B/H)

23.5/15.5/3.1 cm

Gewicht

844 g

Auflage

Softcover reprint of hardcover 1st edition 2000

Sprache

Englisch

ISBN

978-90-481-5565-1

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

05.12.2010

Abbildungen

XXIV, 536 p.

Herausgeber

Verlag

Springer Netherland

Seitenzahl

536

Maße (L/B/H)

23.5/15.5/3.1 cm

Gewicht

844 g

Auflage

Softcover reprint of hardcover 1st edition 2000

Sprache

Englisch

ISBN

978-90-481-5565-1

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

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  • Produktbild: Coffee Biotechnology and Quality
  • Produktbild: Coffee Biotechnology and Quality
  • General.- 1. Biotechnology and the future of coffee production.- 2. Coffee cultivation in India.- Coffee breeding, tissue culture and genetics.- 3. Breeding and biotechnology of coffee.- 4. Development of coffee cultivars in reduced time by using biotechnology in the «IAPAR model for high density planting».- 5. Somatic embryogenesis of coffee.- 6. Biotechnology for genetic improvement of Indian coffee.- 7. Molecular breeding in coffee (Coffea arabica L.).- 8. Study of combining ability and heterosis in coffee.- 9. Microsatellites in Coffea arabica L..- 10. Standardization of encapsulation technique for producing synthetic seeds in coffee.- 11. Field testing of arabica bioreactor-derived plants.- 12. Interspecific protoplast fusion in Coffea.- 13. Biochemical and molecular studies of the main protein in the coffee endosperm.- 14. In vitro embryo culture of Coffea arabica: The influence of NAA and BAP.- 15. DNA markers for coffee tree breeding.- 16. Genetic polymorphism in species and hybrids of Coffea revealed by RAPD.- 17. Genetic fingerprinting of coffee leaf rust differentials with RAPD markers.- 18. Coffee (Coffea sp.) genetic transformation for insect resistance.- 19. Development of coffee trees resistant to leaf miner.- Pest control.- 20. The role of biological control in an integrated coffee borer management in Columbia.- 21. Correlation between edaphic factors and Coffea arabica fungal pathogens in South Pacific.- 22. Physiological studies on mycorrhizal fungi production.- 23. Characterization of Beauveria bassiana and Metarhizium anisopliae isolates for potential use against the coffee berry.- 24. The nematophagous fungi helper bacteria (NHB): a new dimension for the biological control of root knot nematodes by trapping fungi.- 25. Use of solid statefermentation to produce spores of fungal biopesticides for insect control.- 26. Amylase and protease inhibitors as alternative against insect herbivores.- 27. Properties of amylases of coffee berries borer, Hypothenemus hampei (Ferrari) (Coleoptera: Scolytidae).- 28. New developments in the mass production of parasitoids Chephalonomia stephanoderis(Hymenoptera: Bethytlidae) on Hypothenemus hampei (Coleoptera: Scolytidae) reared using artificial diet.- Post-harvest technology.- 29. Production cost of hybrid seeds of coffee obtained manually.- 30. Electric conductivity of exudates of green coffee and its relationship with the quality of the beverage.- 31. Recent developments in Brazilian coffee quality: new processing systems, beverage characteristics and consumer preferences.- 32. Organoleptic properties of espresso coffee as influenced by coffee botanical variety.- 33. Mycotoxigenesis in grains-Application to mycotoxic prevention in coffee.- 34. Species related differences in Brazilian green coffee contaminated by ochratoxin A.- Coffee residues biotechnology.- 35. Development of bioprocesses for the conservation, detoxification and value-addition of coffee pulp and coffee husk- Biopulca project.- 36. Microbial degradation of caffeine and tannins from coffee husk.- 37. Coffee husk as substrate for the production of gibberellic acid by fermentation.- 38. Hydrolysis of coffee husk: Process optimization to recover its fermentable sugar.- 39. A novel approach for the production of natural aroma compounds using coffee husk.- 40. Production of mushrooms on Brazilian coffee industry residues.- 41. Adding value to coffee solid by-products through Biotechnology.- 42. Effect of conservation method on caffeine uptake by Penicillium commune V33A25.- 43. Screening of filamentous fungi for the production of extra-cellular tannase in solid state fermentation (SSF).- 44. Influence of carbon source on tannase production by Aspergillus niger Aa-20 in solid state culture.- 45. Commercial production and marketing of edible mushrooms cultivated on coffee pulp in Mexico.- 46. Coffee pulp in vermicomposting treatment.- 47. Coffee pulp polyphenols: an overview.- 48. Biotechnological potentialities of coffee and similar with olive, two models of agro-industrial products rich in polyphenolic compounds.