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Biotechnological Progress and Beverage Consumption

Volume 19: The Science of Beverages

Biotechnological Progress and Beverage Consumption - ISBN: 9780128166789
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Bindwijze: Boek, Paperback (18-09-2019)
Genre: Techniek
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Beschrijving

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes.



  • Provides technical aspects of bioprocesses for a deeper understanding of product creation
  • Presents modeling and simulation examples for quality control and safety of fermented beverages
  • Includes research methods and analysis to improve product development including texture and flavor

Details

Titel: Biotechnological Progress and Beverage Consumption
Mediatype: Boek
Bindwijze: Paperback
Taal: Engels
Aantal pagina's: 536
Uitgever: Elsevier Science
Publicatiedatum: 2019-09-18
NUR: Techniek
Afmetingen: 235 x 191
ISBN/ISBN13: 9780128166789
Intern nummer: 44259670

Extra informatie

Teaches readers how to understand consumer trends and scientific advancements in biotechnology for the improvement of beverages

Inhoudsopgave

1. Biotechnological Interventions in Beverage Production
2. Emerging Technologies for the improvement of bioactive concentration in functional beverages
3. Immobilized -galactosidases for improved synthesis of short-chain galacto-oligosaccharides
4. Biotechnological approaches for tea improvement
5. Biotechnological tools in the production of functional cereal-based beverages
6. Role of Encapsulation inFunctional Beverages
7. Tavern or Coyol Wine a Beverage from Palm Sap with Biotechnological Potential
8. Biotechnology of Flavored or Special Wines
9. Antioxidant activity of polyphenols extracted from hop used in craft beer
10. Challenges in the production line of new generation balsamic vinegars
11. Immobilized Cell Bioreactors in Fermented Beverge Production: Desgin And Modelling
12. Fermentative bioprocesses
13. Green technological fermentation for probioticated beverages for health enhancement
14. Footprint of non-conventional yeasts and their contribution in alcoholic fermentations
15. Isolation, selection and identification techniques for non-Saccharomyces yeasts of oenological interest

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