Enzyme Technology: Value-Addition in Beverages

Enzyme Technology: Value-Addition in Beverages 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 INDICE: 1. An overview of enzymes in beverage production and processing 2. Enzymes technology in value addition of dairy and milk products 3. Enzymes technology in value addition of fruit and vegetable juices processing 4. Enzymes technology in value addition of wine and beer processing 5. Enzymes in clarification of juices 6. Enzymes in ready-to-drink tea and coffee products 7. Sweeteners in the beverage industry 8. Enzyme technology in starch processing and sugar syrup production 9. Application of antioxidants in beverages 10. Enzyme technology for value addition in beverage industry waste 11. Value addition in beverage supply chain 12. Beverage processing industries 13. Use of enzymes in sport and energy drink 14. Enzyme inhibitors in regulating beverages processing15. Biotechnological tools in the production of value-added beverages

• ISBN: 978-0-323-85683-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 308
• Fecha Publicación: 01/09/2022
• Nº Volúmenes: 1
• Idioma: Inglés