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Unconventional Functional Fermented Beverages
Practices and Technologies
- 1st Edition - November 1, 2024
- Editors: Carlos Ricardo Soccol, Satinder Kaur Brar, Gilberto Vinicius de Melo Pereira, Luciana Porto de Souza Vandenberghe
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 9 6 6 - 6
- eBook ISBN: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… Read more
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Request a sales quoteUnconventional 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
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
- No. of pages: 400
- Language: English
- Edition: 1
- Published: November 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443139666
- eBook ISBN: 9780443139659
CS
Carlos Ricardo Soccol
SK
Satinder Kaur Brar
GM
Gilberto Vinicius de Melo Pereira
Ld
Luciana Porto de Souza Vandenberghe
Luciana Porto de Souza Vandenberghe is Full Professor in the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. Dr. Vandenberghe obtained her PhD in Génie de Procédés Industriels - Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include Bioprocess Engineering & Biotechnology and Industrial Microbiology, focusing on the valorization of solid and liquid agro-industrial products through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, bioplastics, and plant growth hormones. She has published 158 papers, 5 books, 67 book chapters and 26 patents. Her works have so far been cited more than 11,351 times according to Google Scholar. She is Associate Editor of Carbon Capture Science and Technology (Elsevier) and Editorial Board Member of Bioresource Technology (Elsevier), Biotechnology Research and Innovation (Brazilian Biotechnology Association) and Journal of Food Science and Technology (Springer Link).