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Value-Addition in Beverages through Enzyme Technology

  • 1st Edition - September 11, 2022
  • Latest edition
  • Editors: Mohammed Kuddus, Mohammad B. Hossain
  • Language: English

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 sou… Read more

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Description

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.

Key features

  • Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages
  • Includes enzyme applications in the production and processing of beverages
  • Offers updates on the latest biotechnological tools in the production of value-added beverages
  • Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more

Readership

Food scientists, beverage technologists, ingredients suppliers, microbiologists, quality assurance personnel, food and beverage analysis professionals, chemists, biotechnologists along with academic and research scholars doing research in various related sectors, Academics/Students

Table of contents

1. An overview of enzymes in beverage production and processing

2. Enzymes technology in value addition of dairy and milk products

3. Enzymes technology in value addition of fruit and vegetable juices processing

4. Enzymes technology in value addition of wine and beer processing

5. Enzymes in clarification of juices

6. Enzymes in ready-to-drink tea and coffee products

7. Sweeteners in the beverage industry

8. Enzyme technology in starch processing and sugar syrup production

9. Application of antioxidants in beverages

10. Enzyme technology for value addition in beverage industry waste

11. Value addition in beverage supply chain

12. Beverage processing industries

13. Use of enzymes in sport and energy drink

14. Enzyme inhibitors in regulating beverages processing

15. Biotechnological tools in the production of value-added beverages

Product details

  • Edition: 1
  • Latest edition
  • Published: September 30, 2022
  • Language: English

About the editors

MK

Mohammed Kuddus

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.
Affiliations and expertise
Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia

MH

Mohammad B. Hossain

Dr. Mohammad B. Hossain, Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Dr. Mohammad Hossain has expertise on bioactives i.e. antimicrobials, antioxidants, phytochemicals and their enhancement of extraction using novel technologies. His expertise includes enrichment, purification and characterization of phytochemicals using separation science, mass spectrometry and NMR technologies. His research involves valorization of low value industrial by-products by generating high value novel ingredients or phytochemicals for phyto-pharmaceutical and food industries. He has also expertise in analytical method development and validation using UHPLC-Mass spectrometry. He has published ~37 Articles with 1735 citations.
Affiliations and expertise
Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

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