Value-Addition in Beverages through Enzyme Technology

Mohammed Kuddus, Mohammad B. Hossain

• Publisher: Academic Press
• Year: 2022
• Print ISBN:
  9780323856836
• eBook ISBN:
  9780323903776
• Topic: Technology & Engineering
• Subtopic: Biology
• Index: Technology & Engineering

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. - 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

Table of contents

• Cover
• Front Matter
• Table of Contents
• Front Matter
• Copyright
• Contents
• Contributors
• About the editors
• Foreword
• Preface
• List of Illustrations
• List of Tables
• Chapter 1 : An overview of industrial enzymes in beverage production and processing
• Chapter 2 : Enzyme technology for value addition in the beverage industry waste
• Chapter 3 : Enzyme technology on value addition of fruits and vegetables juice processing
• Chapter 4 : Enzyme technology in value addition of wine and beer processing
• Chapter 5 : Enzyme technology in value addition of dairy and milk production
• Chapter 6 : Application of enzymes in juice clarification
• Chapter 7 : Enzymes in ready-to-drink tea and coffee products
• Chapter 8 : Use of enzymes in sports and energy drinks
• Chapter 9 : Multienzymatic production of sweeteners from lactose
• Chapter 10 : Development and evaluation of fermented drink, made with sweet cheese whey
• Chapter 11 : Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation
• Chapter 12 : Application of antioxidants in beverages
• Chapter 13 : Enzyme inhibitor in regulating beverage processing
• Chapter 14 : Application of enzymes in producing bioactive oligosaccharides and peptides for the beverage industry
• Index
• A