Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Current Developments in Biotechnology and Bioengineering
Food and Beverages Industry
A compendium of the most recent developments in food and beverages fermentation processes that is based on biotechnological advances
Ashok Pandey (Edited by), Guocheng Du (Edited by), Maria Ángeles Sanromán (Edited by), Carlos Ricardo Soccol (Edited by), Claude-Gilles Dussap (Edited by)
9780444636669
Hardback, published 15 September 2016
522 pages
23.4 x 19 x 3.1 cm, 0.91 kg
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.
Section 1: Food and Fermentation 1. Oriental fermented foods 2. Fermented dairy products 3. Fermented meat products 4. Fermented fruits and vegetables 5. Fermented cereal products 6. Food enzymes 7. Nutraceuticals and food additives 8. Functional foods 9. Food safety Section 2: Alcoholic Beverages 10. History, classes and regulation of alcoholic beverages 11. Markets and trends in alcoholic fermented beverages 12. Microbiology of alcoholic fermentation 13. Genetics improvements of beverages starter cultures 14. Biochemistry of wine and beer fermentation 15. Beers 16. Wines – white, red, sparkling, fortified, and Cider 17. Mead and other fermented beverages 18. Cognac and Armagnac 19. Whiskeys 20. Rum and cachaça, CR Soccol 21. Tequila and Pisco 22. Flavored spirits
Subject Areas: Other manufacturing technologies [TDP], Food & beverage technology [TDCT], Biotechnology [TCB]
