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

Teaches readers how to understand consumer trends and scientific advancements in biotechnology for the improvement of beverages

Alexandru Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128166789

Paperback, published 18 September 2019

536 pages
23.4 x 19 x 3.3 cm, 1.09 kg

Approx.520 pages

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 Modelling
12. 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

Subject Areas: Food & beverage technology [TDCT]