Fermented Beverages

Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Woodhead Publishing
Page : 673 pages
File Size : 48,7 Mb
Release : 2019-03-05
Category : Technology & Engineering
ISBN : 9780128157039

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Fermented Beverages by Alexandru Grumezescu,Alina-Maria Holban Pdf

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Author : Andrew G.H. Lea,John R. Piggott
Publisher : Springer Science & Business Media
Page : 438 pages
File Size : 42,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461501879

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Fermented Beverage Production by Andrew G.H. Lea,John R. Piggott Pdf

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 586 pages
File Size : 52,8 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Author : Maurício Bonatto Machado de Castilhos,Vanildo Luiz del Bianchi,Vitor Manfroi
Publisher : Unknown
Page : 0 pages
File Size : 44,6 Mb
Release : 2021
Category : Fermented beverages
ISBN : 1536189847

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Fermented and Distilled Alcoholic Beverages: a Technological, Chemical and Sensory Overview. Fermented Beverages by Maurício Bonatto Machado de Castilhos,Vanildo Luiz del Bianchi,Vitor Manfroi Pdf

"Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters with the following subject matter: white wines, sparkling wines, cider, mead, beers and craft beers. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in the fermented alcoholic beverage field, comparing those with classical technologies that have been used worldwide. The book provides useful data regarding the impact of these novel technologies on chemical properties, sensory acceptance and descriptive profiles, with the goal of assessing the changes promoted in the chemical profile of fermented alcoholic beverages as a result of the their quality improvement and sensory uniqueness"--

Author : Anonim
Publisher : Patrick Owens
Page : 43 pages
File Size : 54,7 Mb
Release : 2024-04-09
Category : Cooking
ISBN : 8210379456XXX

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Fermented Beverages 101: Mastering Kombucha, Kefir, and More by Anonim Pdf

Embark on a flavorful journey into the world of fermented beverages with "Fermented Beverages 101." Whether you're a novice homebrewer or an experienced fermentation enthusiast, this comprehensive guide will empower you to master the art of brewing delicious and nourishing beverages right in your own kitchen. Dive into the fascinating history and science behind fermentation as you explore the diverse array of beverages covered in this book. From the tangy effervescence of kombucha to the creamy goodness of kefir and the refreshing complexity of kvass, you'll learn how to craft a wide range of fermented beverages that tantalize the taste buds and support overall well-being. With step-by-step instructions, expert tips, and mouthwatering recipes, "Fermented Beverages 101" demystifies the brewing process and equips you with the knowledge and confidence to create homemade fermented beverages with ease. Discover the secrets to achieving perfect fermentation every time, from selecting the finest ingredients to troubleshooting common issues and everything in between. But "Fermented Beverages 101" is more than just a practical guide—it's a celebration of creativity, community, and connection. Join a vibrant community of homebrewers as you share tips, swap recipes, and celebrate the joy of brewing together. Whether you're sipping a glass of homemade kombucha with friends or experimenting with new flavor combinations, this book invites you to embrace the rich tradition of fermentation and savor the fruits of your labor. So, grab your fermentation vessels, gather your ingredients, and let "Fermented Beverages 101" be your trusted companion on the path to brewing mastery. Cheers to delicious, healthful, and endlessly rewarding homemade fermentation adventures!

Author : Meg Thompson
Publisher : Fair Winds Press
Page : 195 pages
File Size : 44,6 Mb
Release : 2014-06-01
Category : Cooking
ISBN : 9781627880183

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Superfoods for Life, Cultured and Fermented Beverages by Meg Thompson Pdf

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they’re delicious! It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to powerful benefits of this amazing superfood. This book also contains 75 enjoyable recipes for cultured drinks like Kombucha, Kefir, Fermented Nut and Grain Beverages, Herbal and Medicinal Ferments, Ciders and Ales, and Cultured Smoothies.

Author : Jyoti Prakash Tamang
Publisher : CRC Press
Page : 638 pages
File Size : 51,8 Mb
Release : 2015-04-07
Category : Medical
ISBN : 9781466588103

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Health Benefits of Fermented Foods and Beverages by Jyoti Prakash Tamang Pdf

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 54,6 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781420094961

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Fermented Foods and Beverages of the World by Jyoti Prakash Tamang,Kasipathy Kailasapathy Pdf

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Author : Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul
Publisher : BoD – Books on Demand
Page : 154 pages
File Size : 54,9 Mb
Release : 2019-02-20
Category : Science
ISBN : 9781789854954

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Frontiers and New Trends in the Science of Fermented Food and Beverages by Rosa Lidia Solís-Oviedo,Ángel De La Cruz Pech-Canul Pdf

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

Author : Andrew G.H. Lea,John R. Piggott
Publisher : Springer Science & Business Media
Page : 443 pages
File Size : 44,6 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9781475752144

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Fermented Beverage Production by Andrew G.H. Lea,John R. Piggott Pdf

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.

Author : Jian Chen,Yang Zhu
Publisher : CRC Press
Page : 410 pages
File Size : 53,6 Mb
Release : 2013-11-23
Category : Science
ISBN : 9781439844960

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Solid State Fermentation for Foods and Beverages by Jian Chen,Yang Zhu Pdf

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

Author : Felicity Evans
Publisher : Unknown
Page : 192 pages
File Size : 47,8 Mb
Release : 2017-07
Category : Electronic
ISBN : 1743369301

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Probiotic Drinks at Home by Felicity Evans Pdf

Author : Jyoti Prakash Tamang
Publisher : Springer Nature
Page : 687 pages
File Size : 54,5 Mb
Release : 2020-03-02
Category : Technology & Engineering
ISBN : 9789811514869

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Ethnic Fermented Foods and Beverages of India: Science History and Culture by Jyoti Prakash Tamang Pdf

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.

Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Page : 412 pages
File Size : 50,8 Mb
Release : 2019-12-06
Category : Technology & Engineering
ISBN : 9781000760958

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Fermented Food Products by A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran Pdf

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Author : Jyoti Prakash Tamang
Publisher : Springer
Page : 409 pages
File Size : 44,8 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9788132228004

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Ethnic Fermented Foods and Alcoholic Beverages of Asia by Jyoti Prakash Tamang Pdf

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.