Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses.
This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology.
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1. An overview of enzymes in beverage production and processing
2. Enzymes technology in value addition of dairy and milk products
3. Enzymes technology in value addition of fruit and vegetable juices processing
4. Enzymes technology in value addition of wine and beer processing
5. Enzymes in clarification of juices
6. Enzymes in ready-to-drink tea and coffee products
7. Sweeteners in the beverage industry
8. Enzyme technology in starch processing and sugar syrup production
9. Application of antioxidants in beverages
10. Enzyme technology for value addition in beverage industry waste
11. Value addition in beverage supply chain
12. Beverage processing industries
13. Use of enzymes in sport and energy drink
14. Enzyme inhibitors in regulating beverages processing
15. Biotechnological tools in the production of value-added beverages
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Brings together novel sources and technologies regarding enzymes in value added products in beverage production
Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages
Includes enzyme applications in the production and processing of beverages
Offers updates on the latest biotechnological tools in the production of value-added beverages
Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more
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Produktdetaljer
ISBN
9780323856836
Publisert
2022-09-30
Utgiver
Vendor
Academic Press Inc
Vekt
590 gr
Høyde
235 mm
Bredde
191 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
276
Redaktør