Fermented Beverages

Author : Andrew G.H. Lea
Publisher : Springer Science & Business Media
ISBN 13 : 1461501873
Total Pages : 438 pages
Book Rating : 4.79/5 ( download)

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Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Author : Alexandru Grumezescu
Publisher : Woodhead Publishing
ISBN 13 : 9780128152713
Total Pages : 562 pages
Book Rating : 4.10/5 ( download)

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Download or read book Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-03-25 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1040068022
Total Pages : 364 pages
Book Rating : 4.21/5 ( download)

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Download or read book Fermented Foods and Beverages of the World written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2010-07-01 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Author : Maurício Bonatto Machado de Castilhos
Publisher :
ISBN 13 : 9781536189841
Total Pages : 0 pages
Book Rating : 4.47/5 ( download)

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Download or read book Fermented and Distilled Alcoholic Beverages: a Technological, Chemical and Sensory Overview. Fermented Beverages written by Maurício Bonatto Machado de Castilhos and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters with the following subject matter: white wines, sparkling wines, cider, mead, beers and craft beers. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in the fermented alcoholic beverage field, comparing those with classical technologies that have been used worldwide. The book provides useful data regarding the impact of these novel technologies on chemical properties, sensory acceptance and descriptive profiles, with the goal of assessing the changes promoted in the chemical profile of fermented alcoholic beverages as a result of the their quality improvement and sensory uniqueness"--

Author : Jyoti Prakash Tamang
Publisher : Springer
ISBN 13 : 8132228006
Total Pages : 409 pages
Book Rating : 4.04/5 ( download)

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Download or read book Ethnic Fermented Foods and Alcoholic Beverages of Asia written by Jyoti Prakash Tamang and published by Springer. This book was released on 2016-08-05 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Author : Wilhelm Holzapfel
Publisher : Elsevier
ISBN 13 : 178242024X
Total Pages : 587 pages
Book Rating : 4.48/5 ( download)

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Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Author : Jyoti Prakash Tamang
Publisher : CRC Press
ISBN 13 : 1466588101
Total Pages : 624 pages
Book Rating : 4.03/5 ( download)

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Download or read book Health Benefits of Fermented Foods and Beverages written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2015-04-07 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Author : Julia Mueller
Publisher : Simon and Schuster
ISBN 13 : 1628738944
Total Pages : 176 pages
Book Rating : 4.40/5 ( download)

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Download or read book Delicious Probiotic Drinks written by Julia Mueller and published by Simon and Schuster. This book was released on 2014-02-04 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The health benefits of probiotics are no secret—doctors from both the Western and Eastern medicine camps sing the praises of probiotics for their positive effects on digestion, metabolism, and the immune system. Enthusiasts of kombucha—a bubbly probiotic drink now sold regularly in stores from Manhattan delis to Seattle food co-ops—point to its high levels of B vitamins and amino acids, improving mood, energy levels, joint function, ligament health, and skin health. Now you can learn to make kombucha, as well as numerous other probiotic drinks, at home! With clear step-by-step directions, beautiful photographs, and more than seventy-five recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for: Kombucha Jun Kefir Lacto-fermented lemonade Ginger beer Cultured vegetable juices And more! In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Author : Alan J. Buglass
Publisher : John Wiley & Sons
ISBN 13 : 0470976659
Total Pages : 1207 pages
Book Rating : 4.54/5 ( download)

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Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Author : Alexandru Grumezescu
Publisher : Woodhead Publishing
ISBN 13 : 0128157038
Total Pages : 673 pages
Book Rating : 4.39/5 ( download)

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Download or read book Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing. This book was released on 2019-03-05 with total page 673 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products