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Fermented beverages. Volume 5, The science of beverages

Author: Alexandru Mihai Grumezescu; Alina Maria Holban
Publisher: Duxford, United Kingdom : Woodhead Publishing, 2019.
Series: Fermented beverages, v. 5
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to  Read more...
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Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Science of beverages.
Oxford : Woodhead Publishing, 2019
(OCoLC)1088924917
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Alexandru Mihai Grumezescu; Alina Maria Holban
ISBN: 9780128157039 0128157038 9780128152713 0128152710
OCLC Number: 1089368530
Description: 1 online resource (1 volume)
Contents: 1. Fermented beverages and their health benefits / Mitali Makwana, Subrota Hati --
2. New trends and applications in fermented beverages / Silvia Carballo Marrero, Alejandro Martínez-Rodríguez, Salvador E. Maestre Pérez, Soledad Prats Moya --
3. Fermented beverages produced by mixed cultures, pure cultures, and defined cocultures / Johannes Bader, Christopher J. Brigham, Ulf Stahl, Milan K. Popović --
4. New insights on winemaking of white grapes / Constantin Croitoru, Gabriela Râpeanu --
5. Development of red and white wines from locally adapted grape cultivars using indigenous yeast / G.S. Kocher, Pooja Nikhanj --
6. An influence of different yeast species on wine aroma composition / Ana Jeromel, Ana-Marija Jagatić Korenika, Ivana Tomaz --
7. Nutritional components of some fermented nonalcoholic beverages / Semih Otles, Emine Nakilcioglu-Tas --
8. Fermented vegetable beverages / C.S. Devaki, K.S. Premavalli --
9. Fermented malt beverages and their biomedicinal health potential : classification, composition, processing, and bio-functional properties / Muhammad H. Alu'datt, Taha Rababah, Mohammad N. Alhamad, Sana Gammoh, Hana A. Alkhaldy, Majdi A. Al-Mahasneh, Carole C. Tranchant, Stan Kubow, Nather Masadeh --
10. Kombucha tea : a promising fermented functional beverage / Gülşah Özcan Sinir, Canan Ece Tamer, Senem Suna 11. Millet based fermented beverages processing / Issoufou Amadou --
12. Kefir : the champagne of fermented beverages / Jessy Van Wyk --
13. Kinetic characteristics of alcohol fermentation in brewing : state of art and control of the fermentation process / Vesela Shopska, Rositsa Denova, Veilslava Lyubenova, Georgi Kostov --
14. New alcoholic fermented beverages : potentials and challenges / Ana Claudia Alencar Lopes, Suzana Hikichi Eda, Rafaela Pereira Andrade, Juliana Cunha Amorim, Whasley Ferreira Duarte --
15. Traditional fermented beverages in Mexico / K. Nathiely Ramírez-Guzmán, Cristian Torres-León, Gloria A. Martinez-Medina, Orlando de la Rosa, Ayerim Hernández-Almanza, O. Berenice Alvarez-Perez, Rafael Araujo, Laihsa Rodríguez González, Liliana Londoño, Janeth Ventura, Raúl Rodríguez, Jose L. Martinez, Cristóbal N. Aguilar.
Series Title: Fermented beverages, v. 5
Other Titles: Science of beverages
Responsibility: [edited by] Alexandru Grumezescu, Alina-Maria Holban.

Abstract:

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products.

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