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Sinopsis
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
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Acerca de los autores
Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.
Dr. Mohammad B. Hossain, Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Dr. Mohammad Hossain has expertise on bioactives i.e. antimicrobials, antioxidants, phytochemicals and their enhancement of extraction using novel technologies. His expertise includes enrichment, purification and characterization of phytochemicals using separation science, mass spectrometry and NMR technologies. His research involves valorization of low value industrial by-products by generating high value novel ingredients or phytochemicals for phyto-pharmaceutical and food industries. He has also expertise in analytical method development and validation using UHPLC-Mass spectrometry. He has published ~37 Articles with 1735 citations.
De la contraportada
Value-Addition in Beverages through Enzyme Technology offers an up-dated review regarding potential impact of new enzymes and enzyme technology on the beverages sector. This book brings together the novel sources and technologies regarding all aspects of enzymes for value addition in beverages production and processing. It will focus primarily on enzymes in 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) along with innovative enzyme technologies to keep endogenous enzymes under control and extracellular enzymatic treatments to improve quality of beverages. The book is essential useful for researchers and scientists working in beverages 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.
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Value Addition in Beverages Through Enzyme Technology : Value-addition in Beverages
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Academic Press, 2022
ISBN 10: 0323856837
ISBN 13: 9780323856836
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