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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xvii 7. Preface - p. xxi 8. 1: Biotechnological Interventions in Beverage Production - p. xxiv 9. 2: Emerging Technologies Available for the Enhancement of Bioactives Concentration in Functional Beverages - p. 37 10. 3: Immobilized β-d-Galactosidases for Improved Synthesis of Short-Chain Galacto-Oligosaccharides - p. 69 11. 4: Biotechnological Approaches for Tea Improvement - p. 110 12. 5: Biotechnological Tools in the Production of Functional Cereal-Based Beverages - p. 148 13. 6: Role of Encapsulation in Functional Beverages - p. 193 14. 7: Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential - p. 232 15. 8: Biotechnology of Flavored or Special Wines - p. 252 16. 9: Antioxidant Activity of Polyphenols Extracted From Hop Used in Craft Beer - p. 282 17. 10: Challenges in the Production Line of New-Generation Balsamic Vinegars - p. 310 18. 11: Immobilized Cell Bioreactors in Fermented Beverage Production: Design and Modeling - p. 338 19. 12: Fermentative Bioprocesses - p. 375 20. 13: Green Technological Fermentation for Probioticated Beverages for Health Enhancement - p. 406 21. 14: Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations - p. 434 22. 15: Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest - p. 465 23. Index - p. 509
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.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. xiii 6. Series Preface - p. xvii 7. Preface - p. xxi 8. 1: Biotechnological Interventions in Beverage Production - p. xxiv 9. 2: Emerging Technologies Available for the Enhancement of Bioactives Concentration in Functional Beverages - p. 37 10. 3: Immobilized β-d-Galactosidases for Improved Synthesis of Short-Chain Galacto-Oligosaccharides - p. 69 11. 4: Biotechnological Approaches for Tea Improvement - p. 110 12. 5: Biotechnological Tools in the Production of Functional Cereal-Based Beverages - p. 148 13. 6: Role of Encapsulation in Functional Beverages - p. 193 14. 7: Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential - p. 232 15. 8: Biotechnology of Flavored or Special Wines - p. 252 16. 9: Antioxidant Activity of Polyphenols Extracted From Hop Used in Craft Beer - p. 282 17. 10: Challenges in the Production Line of New-Generation Balsamic Vinegars - p. 310 18. 11: Immobilized Cell Bioreactors in Fermented Beverage Production: Design and Modeling - p. 338 19. 12: Fermentative Bioprocesses - p. 375 20. 13: Green Technological Fermentation for Probioticated Beverages for Health Enhancement - p. 406 21. 14: Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations - p. 434 22. 15: Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest - p. 465 23. Index - p. 509
