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Fermented Beverage Production
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Book Synopsis Fermented Beverage Production by : Andrew G.H. Lea
Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2003-06-30 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
Book Synopsis Fermented Beverages by : Alexandru Grumezescu
Download or read book Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-03-25 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Beverages, Volume Five, the latest release in the Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products
Book Synopsis Production and Management of Beverages by : Alexandru Grumezescu
Download or read book Production and Management of Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2018-12-07 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. - Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry - Offers information on ingredient traceability to ensure food safety and quality - Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry
Book Synopsis Fermented Beverage Production by : Andrew G.H. Lea
Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer. This book was released on 2013-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.
Book Synopsis Biotechnology Applications in Beverage Production by : C. Cantarelli
Download or read book Biotechnology Applications in Beverage Production written by C. Cantarelli and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.
Book Synopsis Advances in Fermented Foods and Beverages by : Wilhelm Holzapfel
Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Book Synopsis Biomolecular Engineering Solutions for Renewable Specialty Chemicals by : R. Navanietha Krishnaraj
Download or read book Biomolecular Engineering Solutions for Renewable Specialty Chemicals written by R. Navanietha Krishnaraj and published by John Wiley & Sons. This book was released on 2021-12-09 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, detergents, and enzymes In Biomolecular Engineering Solutions for Renewable Specialty Chemicals, distinguished researchers and editors Drs. R. Navanietha Krishnaraj and Rajesh K. Sani deliver a collection of insightful resources on advanced technologies in the synthesis and purification of value-added compounds. Readers will discover new technologies that assist in the commercialization of the production of value-added products. The editors also include resources that offer strategies for overcoming current limitations in biochemical synthesis, including purification. The articles within cover topics like the rewiring of anaerobic microbial processes for methane and hythane production, the extremophilic bioprocessing of wastes to biofuels, reverse methanogenesis of methane to biopolymers and value-added products, and more. The book presents advanced concepts and biomolecular engineering technologies for the production of high-value, low-volume products, like therapeutic molecules, and describes methods for improving microbes and enzymes using protein engineering, metabolic engineering, and systems biology approaches for converting wastes. Readers will also discover: A thorough introduction to engineered microorganisms for the production of biocommodities and microbial production of vanillin from ferulic acid Explorations of antibiotic trends in microbial therapy, including current approaches and future prospects, as well as fermentation strategies in the food and beverage industry Practical discussions of bioactive oligosaccharides, including their production, characterization, and applications In-depth treatments of biopolymers, including a retrospective analysis in the facets of biomedical engineering Perfect for researchers and practicing professionals in the areas of environmental and industrial biotechnology, biomedicine, and the biological sciences, Biomolecular Engineering Solutions for Renewable Specialty Chemicals is also an invaluable resource for students taking courses involving biorefineries, biovalorization, industrial biotechnology, and environmental biotechnology.
Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui
Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Book Synopsis Biotechnological Progress and Beverage Consumption by : Alexandru Grumezescu
Download or read book Biotechnological Progress and Beverage Consumption written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-09-17 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. - Provides technical aspects of bioprocesses for a deeper understanding of product creation - Presents modeling and simulation examples for quality control and safety of fermented beverages - Includes research methods and analysis to improve product development including texture and flavor
Book Synopsis Solid State Fermentation for Foods and Beverages by : Jian Chen
Download or read book Solid State Fermentation for Foods and Beverages written by Jian Chen and published by CRC Press. This book was released on 2013-11-23 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
Book Synopsis Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by : Y. H. Hui
Download or read book Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Book Synopsis Handbook of Alcoholic Beverages by : Alan J. Buglass
Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
Book Synopsis Preservatives and Preservation Approaches in Beverages by : Alexandru Grumezescu
Download or read book Preservatives and Preservation Approaches in Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. - Includes information on the use of hurdle technology in the preservation of beverages - Provides the latest research and impact of antimicrobial use in the beverages industry - Presents the benefits and risks of preservatives to ensure safety in beverage products
Book Synopsis Fermented Beverage Production by : Andrew G.H. Lea
Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.
Book Synopsis Health Benefits of Fermented Foods and Beverages by : Jyoti Prakash Tamang
Download or read book Health Benefits of Fermented Foods and Beverages written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2015-04-07 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Book Synopsis Bioactive Compounds in Fermented Foods by : Amit Kumar Rai
Download or read book Bioactive Compounds in Fermented Foods written by Amit Kumar Rai and published by CRC Press. This book was released on 2021-11-29 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.
