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…mehr
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.
Carlos Ricardo Soccol is full Professor and research group leader of Department of Bioprocesses Engineering and Biotechnology at UFPR-Brazil. Professor Soccol has experience in bioprocesses/biological engineering, food biotechnology, industrial biotechnology. The research carried out till-date has credited him with 1,385 publications, including patents (108), books (31), book chapters (168), original papers (488) and research communications in conferences/symposia (590). His research articles have so far been cited more than 35,725 times according to Google Scholar. He received several national and international awards, including the Science and Technology award of the Government of Paraná (1996), Best Scientific Achievement of the Year 2001 by Ministry of Sugar of Cuba, The Scopus/Elsevier Award (2009), Dr Honoris Causa, University Blaise Pascal-France (2010), Outstanding Scientist at 5th International Conference on Industrial Bioprocesses, Taipei, Taiwan, Scientist of the Year - Nanocell Institute (2017), Medal of Scientific Merit by Ministry Science Technology and Innovation - Brazilian Government (2018).
Inhaltsangabe
1. Introduction to fermented beverage practices and manufacturing 2. Functional microbiota of beverage fermentation 3. Milk-based Indian fermented drinks 4. Diversity of Brazilian Amerindian fermented beverages 5. Unconventional fermented beverages from Latin America 6. African Functional foods and beverages 7. Cereal-based fermented beverages 8. Coffee and coffee by-products-based beverages 9. Alcohol-free beer production 10. New probiotics 11. Non-dairy functional beverages 12. High-protein fermented beverages 13. Coconut and colostrum-based fermented beverages 14. Honey, non-alcoholic fermented beverages 15. Wild fruit fermentation 16. Pathogens and public safety in the manufacture of fermented beverages 17. Indian-Unani Health Drinks 18. Indian fermented Herbal beverages 19. Sauerkraut Juice 20. Fermented Cabbage Juice
1. Introduction to fermented beverage practices and manufacturing 2. Functional microbiota of beverage fermentation 3. Milk-based Indian fermented drinks 4. Diversity of Brazilian Amerindian fermented beverages 5. Unconventional fermented beverages from Latin America 6. African Functional foods and beverages 7. Cereal-based fermented beverages 8. Coffee and coffee by-products-based beverages 9. Alcohol-free beer production 10. New probiotics 11. Non-dairy functional beverages 12. High-protein fermented beverages 13. Coconut and colostrum-based fermented beverages 14. Honey, non-alcoholic fermented beverages 15. Wild fruit fermentation 16. Pathogens and public safety in the manufacture of fermented beverages 17. Indian-Unani Health Drinks 18. Indian fermented Herbal beverages 19. Sauerkraut Juice 20. Fermented Cabbage Juice
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