Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology 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, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. Provides technical aspects of bioprocesses for a deeper understanding of product creation Presents modeling and simulation examples for quality control and safety of fermented beverages Includes research methods and analysis to improve product development including texture and flavor

Produk Detail:

  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Pages : 536 pages
  • ISBN : 0128172851
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBiotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 17 September 2019
GET THIS BOOKBiotechnological Progress and Beverage Consumption

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology 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, including improvements

Caffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 06 April 2019
GET THIS BOOKCaffeinated and Cocoa Based Beverages

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of

Production and Management of Beverages

Production and Management of Beverages
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 07 December 2018
GET THIS BOOKProduction and Management of Beverages

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 February 2018
GET THIS BOOKAdvances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of

Safety Issues in Beverage Production

Safety Issues in Beverage Production
  • Author : Alexandru Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 25 August 2019
GET THIS BOOKSafety Issues in Beverage Production

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a

Preparing for Future Products of Biotechnology

Preparing for Future Products of Biotechnology
  • Author : National Academies of Sciences, Engineering, and Medicine,Division on Earth and Life Studies,Board on Chemical Sciences and Technology,Board on Agriculture and Natural Resources,Board on Life Sciences,Committee on Future Biotechnology Products and Opportunities to Enhance Capabilities of the Biotechnology Regulatory System
  • Publisher : National Academies Press
  • Release : 28 July 2017
GET THIS BOOKPreparing for Future Products of Biotechnology

Between 1973 and 2016, the ways to manipulate DNA to endow new characteristics in an organism (that is, biotechnology) have advanced, enabling the development of products that were not previously possible. What will the likely future products of biotechnology be over the next 5â€"10 years? What scientific capabilities, tools, and/or expertise may be needed by the regulatory agencies to ensure they make efficient and sound evaluations of the likely future products of biotechnology? Preparing for Future Products of Biotechnology analyzes the future

Biotechnological Production of Bioactive Compounds

Biotechnological Production of Bioactive Compounds
  • Author : Madan L. Verma,Anuj Chandel
  • Publisher : Elsevier
  • Release : 20 July 2019
GET THIS BOOKBiotechnological Production of Bioactive Compounds

Biotechnological Production of Bioactive Compounds provides insights on the most recent innovations, trends, concerns, solutions and practical challenges encountered in the fields of enzyme technology and nanobiotechnology for the production of bioactive materials with extra health benefits. As nanobiotechnology has improved the bioactive extraction process significantly, many bioactives, including bioflavonoids, omega-3 fatty acids, biopigments and low calorie sugar substitutes are a pivotal part of the food industry. The book highlights the production of extra health benefits “bioactives’’ from plants and

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
  • Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
  • Publisher : National Academies Press
  • Release : 01 February 1992
GET THIS BOOKApplications of Biotechnology in Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 08 April 2018
GET THIS BOOKFood Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture

Biotechnology and Innovation Systems

Biotechnology and Innovation Systems
  • Author : Bo Göransson,Carl Magnus Pålsson
  • Publisher : Edward Elgar Publishing
  • Release : 01 January 2011
GET THIS BOOKBiotechnology and Innovation Systems

This book explores how policies targeting public research institutions, such as universities, contribute to the appropriation of biotechnology through national innovation systems. Around the world, biotechnology has become a driving force for dramatic change in systems and policies intended to spur innovation. The leading contributors expertly construct a detailed picture of policy approaches that support biotechnology and how such approaches work under different economic and social conditions. They also provide an insight into the role of universities in this process.

Fermented Beverages

Fermented Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release : 05 March 2019
GET THIS BOOKFermented Beverages

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

Microbial Enzyme Technology in Food Applications

Microbial Enzyme Technology in Food Applications
  • Author : Ramesh C. Ray,Cristina M. Rosell
  • Publisher : CRC Press
  • Release : 27 March 2017
GET THIS BOOKMicrobial Enzyme Technology in Food Applications

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing,

Coffee Biotechnology and Quality

Coffee Biotechnology and Quality
  • Author : T. Sera,C.R. Soccol,A. Pandey,S. Roussos
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKCoffee Biotechnology and Quality

Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee cultivation and post-harvest technology. It provides a quantitative and rational approach to the major areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology and bioconversion of coffee industry residues into commercially valuable products. The chapters review recent experimental work, allowing a

Microalgal Biotechnology: Potential and Production

Microalgal Biotechnology: Potential and Production
  • Author : Clemens Posten,Christian Walter
  • Publisher : Walter de Gruyter
  • Release : 01 January 2013
GET THIS BOOKMicroalgal Biotechnology: Potential and Production

With the high interest in renewable resources, the field of algal biotechnology has undergone a huge leap in importance. This book treats the biological fundamentals of microalgal biotechnology in physiology and molecular biology. It provides an overview of applications and products as well as a survey of the state-of-the-art in process engineering of algae cultivation. So this book will be of interest to active people in the area of sustainable production of high value products or mass production of food