Unconventional Functional Fermented Beverages
eBook - ePub

Unconventional Functional Fermented Beverages

Practices and Technologies

  1. 400 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Unconventional Functional Fermented Beverages

Practices and Technologies

About this book

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists. - Covers the production of functional fermented beverages, especially unique and unconventional drinks - Explores fermentation technologies, including the safe production and manufacturing of fermented beverages - Reviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective

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Yes, you can access Unconventional Functional Fermented Beverages by Carlos Ricardo Soccol,Satinder Kaur Brar,Gilberto Vinicius de Melo Pereira,Luciana Porto de Souza Vandenberghe in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Unconventional Functional Fermented Beverages
  2. Chapter 1 Practices and introduction to the manufacturing of fermented beverages
  3. Chapter 2 Functional microbiota of fermented beverages
  4. Chapter 3 Nonconventional fermented milks in the eastern hemisphere
  5. Chapter 4 Diversity of Brazilian Amerindian fermented beverages
  6. Chapter 5 Unconventional fermented beverages from Latin American
  7. Chapter 6 African functional fermented foods and beverages
  8. Chapter 7 Cereal-based fermented beverages
  9. Chapter 8 Coffee and coffee by-products-based beverages
  10. Chapter 9 Nonalcoholic beer production
  11. Chapter 10 Probiotic beverages
  12. Chapter 11 Fermented nondairy functional beverages
  13. Chapter 12 High-protein fermented beverages
  14. Chapter 13 Coconut-based fermented beverages
  15. Chapter 14 Microbiological and functional aspects of honey-fermented beverages
  16. Chapter 15 Fermentation of wild fruit
  17. Chapter 16 Pathogens and public safety in the manufacture of unconventional fermented beverages
  18. Chapter 17 Traditional Unani health drinks
  19. Chapter 18 Indian fermented herbal beverages
  20. Chapter 19 Sauerkraut and fermented cabbage juices
  21. Chapter 20 Indian fermented rice beverages
  22. Index