Books in Beverages alcoholic and non alcoholic

Kombucha

1st Edition
January 16, 2025
Nuria Elizabeth Rocha-Guzmán + 3 more
English
Paperback
9 7 8 0 4 4 3 1 3 2 9 7 1
eBook
9 7 8 0 4 4 3 1 3 2 9 6 4

Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Users will find a great resource that also documents the probiotic potential of this popular drink, highlighting metabiotics, nutribiotics, and the pharmabiotics present.This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

Unconventional Functional Fermented Beverages

1st Edition
October 23, 2024
Carlos Ricardo Soccol + 3 more
English
Paperback
9 7 8 0 4 4 3 1 3 9 6 6 6
eBook
9 7 8 0 4 4 3 1 3 9 6 5 9

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.

Microbiology and Health Benefits of Traditional Alcoholic Beverages

1st Edition
October 16, 2024
Jyoti Prakash Tamang
English
Paperback
9 7 8 0 4 4 3 1 3 3 2 2 0
eBook
9 7 8 0 4 4 3 1 3 3 2 3 7

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.

Coffee in Health and Disease Prevention

2nd Edition
September 14, 2024
Victor R Preedy + 1 more
English
Hardback
9 7 8 0 4 4 3 1 3 8 6 8 3
eBook
9 7 8 0 4 4 3 1 3 8 6 9 0

Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee’s impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer’s, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee’s impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Tea in Health and Disease Prevention

2nd Edition
September 14, 2024
Victor R Preedy + 1 more
English
Hardback
9 7 8 0 4 4 3 1 4 1 5 8 4
eBook
9 7 8 0 4 4 3 1 4 1 5 9 1

While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.

A Complete Guide to Quality in Small-Scale Wine Making

2nd Edition
August 17, 2023
John Anthony Considine + 1 more
English
Hardback
9 7 8 0 3 2 3 9 9 2 8 7 9
eBook
9 7 8 0 3 2 3 9 9 2 8 8 6

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.

Distilled Spirits

1st Edition
February 13, 2023
Annie Hill + 1 more
English
Paperback
9 7 8 0 1 2 8 2 2 4 4 3 4
eBook
9 7 8 0 1 2 8 2 2 4 4 4 1

Distilled Spirits is the “go-to” guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.

Wine Tasting

4th Edition
October 2, 2022
Ronald S. Jackson
English
Hardback
9 7 8 0 3 2 3 8 5 2 6 3 0
eBook
9 7 8 0 3 2 3 9 8 4 5 0 8

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.

Value-Addition in Beverages through Enzyme Technology

1st Edition
September 11, 2022
Mohammed Kuddus + 1 more
English
Paperback
9 7 8 0 3 2 3 8 5 6 8 3 6
eBook
9 7 8 0 3 2 3 9 0 3 7 7 6

Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology.

Green Sustainable Process for Chemical and Environmental Engineering and Science

1st Edition
June 27, 2022
Tariq Altalhi + 1 more
English
Paperback
9 7 8 0 3 2 3 9 9 6 4 3 3
eBook
9 7 8 0 3 2 3 9 9 6 4 4 0

Green Sustainable Process for Chemical and Environmental Engineering and Science, the latest release in the Green Composites: Preparation, Properties and Allied Applications series, deals with the most promising aspects of green composites. The book presents in-depth and updated literature related to the manufacturing of green composites and their properties and discusses special features of green composites and their applications in daily life. All green composites covered in this work are polymeric and of bio-origin. The book also provides industrial applications of green composites. Topics covered include the use of green composites, vegetable packing, foam, blends, rubber, solar cells, adhesives and 3D printing.

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