Unconventional Functional Fermented Beverages (eBook, ePUB)

Practices and Technologies
Redaktion: Soccol, Carlos Ricardo; de Souza Vandenberghe, Luciana Porto; Melo Pereira, Gilberto Vinicius de; Kaur Brar, Satinder

• Format: ePub

Produktbeschreibung

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. - Covers the production of functional fermented beverages, especially unique and unconventional drinks - Explores fermentation technologies, including the safe production and manufacturing of fermented beverages - Reviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 400
• Erscheinungstermin: 23. Oktober 2024
• Englisch
• ISBN-13: 9780443139659
• Artikelnr.: 72241734

Autorenporträt

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