Samenvatting

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.

Specificaties

ISBN13:9780443139666
Taal:Engels
Bindwijze:Paperback
Aantal pagina's:502

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Inhoudsopgave

1. Introduction to fermented beverage practices and manufacturing
2. Functional microbiota of beverage fermentation
3. Milk-based Indian fermented drinks
4. Diversity of Brazilian Amerindian fermented beverages
5. Unconventional fermented beverages from Latin America
6. African Functional foods and beverages
7. Cereal-based fermented beverages
8. Coffee and coffee by-products-based beverages
9. Alcohol-free beer production
10. New probiotics
11. Non-dairy functional beverages
12. High-protein fermented beverages
13. Coconut and colostrum-based fermented beverages
14. Honey, non-alcoholic fermented beverages
15. Wild fruit fermentation
16. Pathogens and public safety in the manufacture of fermented beverages
17. Indian-Unani Health Drinks
18. Indian fermented Herbal beverages
19. Sauerkraut Juice
20. Fermented Cabbage Juice

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          Unconventional Functional Fermented Beverages