Fermented Beverages Volume 5. The Science of Beverages
Coordonnateurs : Grumezescu Alexandru, Holban Alina Maria
Fermented Beverages, Volume Five, the latest release in TheScience 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.
1. Fermented Beverages and Their Health Benefits 2. New Trends and Applications in Fermented Beverages 3. Fermented Beverages Produced by Mixed Cultures, Pure Cultures, and Defined Cocultures 4. New Insights on Winemaking of White Grapes 5. Development of Red and White Wines from Locally Adapted Grape Cultivars Using Indigenous Yeast 6. An Influence of Different Yeast Species on Wine Aroma Composition 7. Nutritional Components of Some Fermented Nonalcoholic Beverages 8. Fermented Vegetable Beverages 9. Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties 10. Kombucha Tea and Its Health-Promoting Effects 11. Millet Based Fermented Beverages Processing 12. Kefir: The Champagne of Fermented Beverages 13. Kinetic Characteristics of Alcohol Fermentation in Brewing: State of Art and Control of the Fermentation Process 14. New Alcoholic Fermented Beverages - Potentials and Challenges 15. Traditional Fermented Beverages in Mexico
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector(R&D, Gov. and academia)
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
- 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
Date de parution : 03-2019
Ouvrage de 673 p.
19x23.3 cm
Thème de Fermented Beverages :
Mots-clés :
Alcoholic; Alcoholic and nonalcoholic beverages; Alcoholic beverages; Alcoholic fermentation; Alcoholic fermentation (AF); Ayran; Barley; Beer fermentation; Beverage; Beverages; Bioactive components; Boza; Casks; Categories; Cheese whey; Chemical composition; Cocultures; Coffee by-products; Components; Composition; Control of fermentation process; Controlled fermentation; Dairy; Fermentation; Fermentation process; Fermented beverages; Flavor; Flavor formation; Fruit wines; Functional; Functional and health benefits; Gilaburu juice; Grain; Grape processing; Health; Health benefits; Health effect; Immobilized cells; Inoculation time; Kefir; Kefiran; Kinetic; Kombucha; Lactic fermentation; Malolactic; Malolactic fermentation (MLF); Malt; Malting; Manufacturing technologies; Maturation; Maturity; Microbial interactions; Microbiota; Milk; Millet; Modeling; Non-Saccharomyces; Nutrients formation; Organoleptic; Probiotics; Processing; Products evaluation; Progress; Putative health effects; Saccharification; Sensory parameters; Shalgam juice; Skin pretreatment; Spices; Sweet sorghum; Tea; Traditional; Vegetable and fruits; Vegetable beverages; Vegetable fermentation; Volatile monoterpenes; Volatile thiols; White grapes; White wine aging; Wine aroma; Wort; Yeast