Microbiology and Health Benefits of Traditional Alcoholic Beverages (eBook, ePUB)

Redaktion: Tamang, Jyoti Prakash

• Format: ePub

Produktbeschreibung

Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave. - Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages - Covers the chemical profiles and health benefits of alcoholic products - Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 300
• Erscheinungstermin: 16. Oktober 2024
• Englisch
• ISBN-13: 9780443133237
• Artikelnr.: 72242455

Inhaltsangabe

1. History, origin, and ethno-sociology of fermented beverages 2.
Conventional to metagenomics and proximate to metabolomics 3. Microbiology
of wine and cider 4. Microbiology of beer, whisky, brandy, and mead 5.
Microbiology of saké 6. Microbiology of mackgeolli 7. Microbiology of
baijiu 8. Microbiology of toddy 9. Microbiology of pulque and tequila 10.
Microbiology of Asian amylolytic starters 11. Microbiology of African
traditional fermented beverages 12. Microbiology of Asian traditional
fermented beverages 13. Microbiology of European traditional fermented
beverages 14. Microbiology of South American traditional fermented
beverages 15. Role of fermented beverages in human gut microbiome 16.
Economy, trade and socio-cultural impacts of alcoholic beverages 17. Safety
and regulatory aspects of alcoholic beverages