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Full Description
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.
As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.
Contents
Section 1: Food and Fermentation
1. Oriental fermented foods
2. Fermented dairy products
3. Fermented meat products
4. Fermented fruits and vegetables
5. Fermented cereal products
6. Food enzymes
7. Nutraceuticals and food additives
8. Functional foods
9. Food safety
Section 2: Alcoholic Beverages
10. History, classes and regulation of alcoholic beverages
11. Markets and trends in alcoholic fermented beverages
12. Microbiology of alcoholic fermentation
13. Genetics improvements of beverages starter cultures
14. Biochemistry of wine and beer fermentation
15. Beers
16. Wines - white, red, sparkling, fortified, and Cider
17. Mead and other fermented beverages
18. Cognac and Armagnac
19. Whiskeys
20. Rum and cachaça, CR Soccol
21. Tequila and Pisco
22. Flavored spirits
