Preface. List of Contributors. General. 1. Biotechnology and the future of coffee production; G. Viniegra-Gonzalez. 2. Coffee cultivation in India; C.S. Srinivasan, et al. Coffee breeding, tissue culture and genetics. 3. Breeding and biotechnology of coffee; L.C. Fazuoli, et al. 4. Biotechnology in the development of coffee cultivars in short time using IAPAR model of dense coffee; T. Sera. 5. Somatic embryogenesis of coffee; M. Berthouly, H. Etienne. 6. Biotechnology for genetic improvement of Indian coffee; L. Sreenath. 7. Molecular breeding in coffe (Coffea arabica L.); P. Lashermes, et al. 8. Study of combining ability and heterosis in coffee; J.R.M. Fontes, et al. 9. Microsatellites in Coffea arabica L.; P. Rovelli, et al. 10. Standardization of encapsulation technique for producing synthetic seeds in coffee; B. Muniswamy, H.L. Sreenath. 11. Field testing of arabica bioreactor-derived plants; M.R. Sondahl, et al. 12. Interspecific protoplast fusion in Coffea; A.T. Cordeiro, et al. 13. Biochemical and molecular studies of the main protein in the coffee endosperm; R. Acuna, et al. 14. In vitro embryo culture of Coffea arabica: The influence of NAA and BAP; M. Pasqual, et al. 15. DNA markers for coffee tree breeding; N.S. Sakiyama. 16. Genetic polymorphism in species and hybrids of Coffea revealed by RAPD; P.M. Ruas, et al. 17. Genetic fingerprinting of coffee leaf rust differentials with RAPD markers; S. Ram, H.L. Sreenath. 18. Coffee (Coffea sp.) genetic transformation for insect resistance; M. Dufour, et al. 19. Development of coffee trees resistant to leaf miner; O. Guerreiro-Filho, et al. Pest control. 20. The role of biological control in an integrated coffee borer management in Columbia; A. Bustillo. 21. Correlation between edaphic factors and Coffea arabica fungal pathogens in South Pacific; F. Pellegrin, et al. 22. Physiological studies on mycorrhizal fungi production; A.A. De Araujo, et al. 23. Characterization of Beauveria bassiana and Metarhizium anisopliae isolates for potential use against the coffee berry; P.E. Velez, et al. 24. The nematophagous fungi helper bacteria (NHB): a new dimension for the biological control of root knot nematodes by trapping fungi; R. Duponnois, et al. 25. Use of solid state fermentation to produce spores of fungal biopesticides for insect control; S. Roussos, et al. 26. Amylase and protease inhibitors as alternative against insect herbivores; A. Valencia Jimenez. 27. Properties of amylases of coffee berries borer, Hypothenemus hampei (Ferrari) (Coleoptera: Scolytidae); C.P. Martinez Diaz, et al. 28. New developments in the mass production of parasitoids Chephalonomia stephanoderis (Hymenoptera: Bethytlidae) on Hypothenemus hampei (Coleoptera: Scolytidae) reared using artificial diet; A. Villacorta, S.M. Torrecillas. Post-harvest technology. 29. Production cost of hybrid seeds of coffee obtained manually; S. Fadelli, T. Sera. 30. Electric conductivity of exudates of green coffee and its relationship with the quality of the beverage; C.E.C. Prete, et al. 31. Recent developments in Brazilian coffee quality: new processing systems, beverage characteristics and consumer preferences; J.C. Cortez, H.C. Menezez. 32. Organoleptic properties of espresso coffee as influenced by coffee botanical variety; M. Petracco. 33. Mycotoxigenesis in grains -- Application to mycotoxic prevention in coffee; J. Le Bars, P. Le Bars. 34. Species related differences in Brazilian green coffee contaminated by ochratoxin A; L.M. Valente Soares, et al. Coffee residues biotechnology. 35. Development of bioprocesses for the conservation, detoxification and value-addition of coffee pulp and coffee husk-Biopulca project; S. Roussos, et al. 36. Microbial degradation of caffeine and tannins from coffee husk; D. Brand, et al. 37. Coffee husk as substrate for the production of gibberellic acid by fermentation; C.M.M. Machado, et al. 38. Hydrolysis of coffee husk: Process Optimization to recover its fermentable sugar; A.L. Woiciechowski, et al. 39. A novel approach for the production of natural aroma compounds using coffee husk; M. Soares, et al. 40. Production of mushrooms on Brazilian coffee industry residues; F. Leifa, et al. 41. Adding value to coffee solid by-products through Biotechnology; I. Perraud-Gaime, et al. 42. Effect of conservation method on caffeine uptake by Penicillium commune V33A25; G. Gutierrez-Sanchez, et al. 43. Screening of filamentous fungi for the production of extra-cellular tannase in solid state fermentation (SSF); J. van de Lagemaat, et al. 44. Influence of carbon source on tannase production by Aspergillus niger Aa-20 in solid state culture; C.N. Aguilar, et al. 45. Commercial production and marketing of edible mushrooms cultivated on coffee pulp in Mexico; D. Martinez-Carrera, et al. 46. Coffee pulp in vermicomposting treatment; E. Aranda, I. Barois. 47. Coffee pulp polyphenols: an overview; J.R. Ramirez-Martinez, M.N. Clifford. 48. Biotechnological potentialities of coffee and similar with olive, two models of agro-industrial products rich in polyphenolic compounds; M. Labat, et al. Authors Index. Subject Index.
