Fermented Beverages

Book Fermented Beverages Cover

Read or download book entitled Fermented Beverages written by Alexandru Grumezescu and published by Woodhead Publishing in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Fermented Beverages book is available in the library.

  • Publisher : Woodhead Publishing
  • Release : 05 March 2019
  • ISBN : 9780128157039
  • Page : 673 pages
  • Rating : 4.5/5 from 103 voters

Download Fermented Beverages in PDF, Epub and Kindle

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

GET THIS BOOK

Fermented Beverages

Fermented Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Woodhead Publishing
  • Release Date : 2019-03-05
  • ISBN : 9780128157039
GET THIS BOOKFermented Beverages

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

Superfoods for Life, Cultured and Fermented Beverages

Superfoods for Life, Cultured and Fermented Beverages
  • Author : Meg Thompson
  • Publisher : Fair Winds Press
  • Release Date : 2014-06-01
  • ISBN : 9781627880183
GET THIS BOOKSuperfoods for Life, Cultured and Fermented Beverages

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they’re delicious! It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to

Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World
  • Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
  • Publisher : CRC Press
  • Release Date : 2010-07-01
  • ISBN : 9781420094961
GET THIS BOOKFermented Foods and Beverages of the World

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

Fermented Beverage Production

Fermented Beverage Production
  • Author : Andrew G.H. Lea,John R. Piggott
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461501879
GET THIS BOOKFermented Beverage Production

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

Frontiers and New Trends in the Science of Fermented Food and Beverages

Frontiers and New Trends in the Science of Fermented Food and Beverages
  • Author : Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
  • Publisher : BoD – Books on Demand
  • Release Date : 2019-02-20
  • ISBN : 9781789854954
GET THIS BOOKFrontiers and New Trends in the Science of Fermented Food and Beverages

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release Date : 2014-09-20
  • ISBN : 9781782420248
GET THIS BOOKAdvances in Fermented Foods and Beverages

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.

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Ethnic Fermented Foods and Beverages of India: Science History and Culture
  • Author : Jyoti Prakash Tamang
  • Publisher : Springer Nature
  • Release Date : 2020-03-02
  • ISBN : 9789811514869
GET THIS BOOKEthnic Fermented Foods and Beverages of India: Science History and Culture

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented,

Fermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview

Fermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview
  • Author : Maurício Bonatto Machado de Castilhos,Vanildo Luiz del Bianchi,Vitor Manfroi
  • Publisher : Nova Science Publishers
  • Release Date : 2021
  • ISBN : 1536190519
GET THIS BOOKFermented and Distilled Alcoholic Beverages--a Technological, Chemical and Sensory Overview

"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

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages
  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release Date : 2015-04-07
  • ISBN : 9781466588103
GET THIS BOOKHealth Benefits of Fermented Foods and Beverages

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

Fermented Food Products

Fermented Food Products
  • Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
  • Publisher : CRC Press
  • Release Date : 2019-12-06
  • ISBN : 9781000760958
GET THIS BOOKFermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on

Handbook of Fermented Food and Beverage Technology Two Volume Set

Handbook of Fermented Food and Beverage Technology Two Volume Set
  • Author : Y. H. Hui,E. Özgül Evranuz
  • Publisher : CRC Press
  • Release Date : 2012-05-21
  • ISBN : 9781482260700
GET THIS BOOKHandbook of Fermented Food and Beverage Technology Two Volume Set

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Fermented

Fermented
  • Author : Jill Ciciarelli
  • Publisher : Victory Belt Publishing
  • Release Date : 2013-08-06
  • ISBN : 9781628602470
GET THIS BOOKFermented

Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating-fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.

Handbook of Alcoholic Beverages

Handbook of Alcoholic Beverages
  • Author : Alan J. Buglass
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-13
  • ISBN : 0470976659
GET THIS BOOKHandbook of Alcoholic Beverages

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. 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

Delicious Probiotic Drinks

Delicious Probiotic Drinks
  • Author : Julia Mueller
  • Publisher : Simon and Schuster
  • Release Date : 2014-02-04
  • ISBN : 9781628738940
GET THIS BOOKDelicious Probiotic Drinks

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

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
  • Author : Y. H. Hui,E. Özgül Evranuz
  • Publisher : CRC Press
  • Release Date : 2012-05-17
  • ISBN : 9781439849040
GET THIS BOOKHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products