Fermented 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 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

Produk Detail:

  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Pages : 673 pages
  • ISBN : 0128157038
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFermented Beverages

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

Fermented Beverage Production

Fermented Beverage Production
  • Author : Andrew G.H. Lea,John R. Piggott
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKFermented Beverage Production

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available

Fermented Beverage Production

Fermented Beverage Production
  • Author : Andrew G.H. Lea,John Piggott
  • Publisher : Springer
  • Release : 03 October 2013
GET THIS BOOKFermented Beverage Production

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available

Superfoods for Life, Cultured and Fermented Beverages

Superfoods for Life, Cultured and Fermented Beverages
  • Author : Meg Thompson
  • Publisher : Fair Winds Press
  • Release : 01 June 2014
GET THIS BOOKSuperfoods for Life, Cultured and Fermented Beverages

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they’re delicious! It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages

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.

Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World
  • Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
  • Publisher : CRC Press
  • Release : 01 July 2010
GET THIS BOOKFermented Foods and Beverages of the World

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

Health Benefits of Fermented Foods and Beverages
  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release : 07 April 2015
GET THIS BOOKHealth Benefits of Fermented Foods and Beverages

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 Beverage Production

Fermented Beverage Production
  • Author : Andrew G.H. Lea,John R. Piggott
  • Publisher : Springer Science & Business Media
  • Release : 30 June 2003
GET THIS BOOKFermented Beverage Production

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new

Superfoods for Life, Cultured and Fermented Beverages

Superfoods for Life, Cultured and Fermented Beverages
  • Author : Meg Thompson
  • Publisher : Superfoods for Life
  • Release : 15 August 2014
GET THIS BOOKSuperfoods for Life, Cultured and Fermented Beverages

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they're delicious! It's time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to powerful benefits

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
  • Author : Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
  • Publisher : BoD – Books on Demand
  • Release : 20 February 2019
GET THIS BOOKFrontiers and New Trends in the Science of Fermented Food and Beverages

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Ethnic Fermented Foods and Beverages of India: Science History and Culture
  • Author : Jyoti Prakash Tamang
  • Publisher : Springer Nature
  • Release : 02 March 2020
GET THIS BOOKEthnic Fermented Foods and Beverages of India: Science History and Culture

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented,

Fermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition
  • Author : Clifford Gastineau
  • Publisher : Elsevier
  • Release : 19 July 2013
GET THIS BOOKFermented Food Beverages in Nutrition

Fermented Food Beverages in Nutrition presents the proceedings of International Symposium on Fermented Food Beverages in Nutrition convened at the Mayo Clinic in Rochester, Minnesota. It focuses on the contributions of alcoholic beverages in nutrition. It discusses the effects of specific alcoholic beverages, such as wine, beer, and certain distilled spirits, in human health. Organized into seven parts, encompassing 31 chapters, the book starts by discussing the history of alcoholic beverages and their nutrient contributions. Part II focuses on fermentation process,

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

Fermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview

Fermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview
  • Author : Maurício Bonatto Machado de Castilhos,Vanildo Luiz del Bianchi,Vitor Manfroi
  • Publisher : Unknown Publisher
  • Release : 27 January 2021
GET THIS BOOKFermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview

"Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food