Biotechnological Progress and Beverage Consumption: Volume 19: The Science of Beverages

Biotechnological progress and beverage consumption, a volume in the Science of Beverages series, is a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand apply the latest techniques to improve beverages based on the needs of consumer demand. This a reliable reference that explores how beverages have been improved through biotechnology making it useful for new researchers 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 such as improvement in bioactive concentration, probiotics, green technologies in fermentation and clarification processes. Provides technical aspects of bioprocesses for a deeper understanding of product creationPresents modeling and simulation examples for quality control and safety of fermented beveragesIncludes research methods and analysis to improve product development including texture and flavor INDICE: 1. Biotechnological Interventions in Beverage Production- 2. Emerging Technologies for the improvement of bioactive concentration in functional beverages-3. Immobilized ß-galactosidases for improved synthesis of short-chain galacto-oligosaccharides-4. Biotechnological approaches for tea improvement-5. Biotechnological tools in the production of functional cereal-based beverages-6. Role of Encapsulation in Functional Beverages-7. Tavern or Coyol Wine a Beverage from Palm Sap with Biotechnological Potential-8. Biotechnology of Flavored or Special Wines-9. Antioxidant activity of polyphenols extracted from hop used in craft beer-10. Challenges in the production line of new generation balsamic vinegars-11. Immobilized Cell Bioreactors in Fermented Beverge Production: Desgin And Modelling12. Fermentative bioprocesses-13. Green technological fermentation for probioticated beverages for health enhancement-14. Footprint of non-conventional yeasts and their contribution in alcoholic fermentations-15. Isolation, selection and identification techniques for non-Saccharomyces yeasts of oenological interest-

• ISBN: 978-0-12-816678-9
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 562
• Fecha Publicación: 15/09/2019
• Nº Volúmenes: 1
• Idioma: Inglés