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Fermented Beverages

Author : Alexandru Grumezescu

Publisher : Woodhead Publishing

Page : 562 pages

File Size : 37,22 MB

Release : 2019-03-25

Category : Technology & Engineering

ISBN : 9780128152713

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Book Description

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



Fermented Beverage Production

Author : Andrew G.H. Lea

Publisher : Springer Science & Business Media

Page : 452 pages

File Size : 33,89 MB

Release : 2003-06-30

Category : Cooking

ISBN : 9780306477065

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Book Description

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.



Fermented Foods and Beverages of the World

Author : Jyoti Prakash Tamang

Publisher : CRC Press

Page : 364 pages

File Size : 17,78 MB

Release : 2010-07-01

Category : Technology & Engineering

ISBN : 1040068022

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Book Description

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a



Health Benefits of Fermented Foods and Beverages

Author : Jyoti Prakash Tamang

Publisher : CRC Press

Page : 624 pages

File Size : 31,32 MB

Release : 2015-04-07

Category : Medical

ISBN : 1466588101

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Book Description

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



Fermented Beverages

Author : Alexandru Grumezescu

Publisher : Woodhead Publishing

Page : 676 pages

File Size : 37,20 MB

Release : 2019-03-05

Category : Technology & Engineering

ISBN : 0128157038

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Book Description

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



Fermented and Distilled Alcoholic Beverages: a Technological, Chemical and Sensory Overview. Fermented Beverages

Author : Maurício Bonatto Machado de Castilhos

Publisher : Nova Science Publishers

Page : 0 pages

File Size : 13,78 MB

Release : 2021

Category : Science

ISBN : 9781536189841

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Book Description

"Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters with the following subject matter: white wines, sparkling wines, cider, mead, beers and craft beers. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in the fermented alcoholic beverage field, comparing those with classical technologies that have been used worldwide. The book provides useful data regarding the impact of these novel technologies on chemical properties, sensory acceptance and descriptive profiles, with the goal of assessing the changes promoted in the chemical profile of fermented alcoholic beverages as a result of the their quality improvement and sensory uniqueness"--



Advances in Fermented Foods and Beverages

Author : Wilhelm Holzapfel

Publisher : Elsevier

Page : 587 pages

File Size : 35,67 MB

Release : 2014-09-20

Category : Technology & Engineering

ISBN : 178242024X

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Book Description

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.



Fermented Food Beverages in Nutrition

Author : Clifford Felix Gastineau

Publisher :

Page : 570 pages

File Size : 33,79 MB

Release : 1979

Category : Medical

ISBN :

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Book Description

Abstract: A comprehensive examination of the role of alcoholic food beverages in nutrition is presented. Current scientific knowledge concerning the metabolism of ethanol and the nutrient contributions of fermented beverages is discussed within the perspective of their long religious andcultural tradition in human society. Beers and wines have been enjoyed for their gustatory as well as pharmacologic value since antiquity. The processing and consumption of indigenous foods containing fermentable sugars is reviewed historically, along with the fermentation of wine and the brewing of beer. A survey of the therapeutic uses of alcoholic beverages and the effects of alcoholic abuse on body systems are described. Alcoholism has profound medical,nutritional and socioeconomic implications on an individual and on society. An appendix identifies the compounds contained in whiskey, wine and beer.



Ethnic Fermented Foods and Alcoholic Beverages of Asia

Author : Jyoti Prakash Tamang

Publisher : Springer

Page : 419 pages

File Size : 16,17 MB

Release : 2016-08-05

Category : Technology & Engineering

ISBN : 8132228006

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Book Description

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.



Unconventional Functional Fermented Beverages

Author : Carlos Ricardo Soccol

Publisher : Elsevier

Page : 982 pages

File Size : 31,97 MB

Release : 2024-10-23

Category : Technology & Engineering

ISBN : 0443139652

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Book Description

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages. Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists. - Covers the production of functional fermented beverages, especially unique and unconventional drinks - Explores fermentation technologies, including the safe production and manufacturing of fermented beverages - Reviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective