Biotechnological progress and beverage consumption

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. --

Front Cover; Biotechnological Progress and Beverage Consumption: Volume 19: The Science of Beverages; Copyright; Contents; Contributors; Series Preface; Preface; 1 Biotechnological Interventions in Beverage Production; 1.1 Introduction; 1.1.1 Biotechnology in Food; 1.1.2 Beverage Production Technology; 1.2 Biotechnology in Beverage Processing; 1.2.1 Fermentation; 1.2.1.1 Lactic acid fermentation; 1.2.1.2 Alcoholic Fermentation; 1.2.1.3 Solid-State Fermentation; 1.2.1.4 Submerged Fermentation; Batch Fermentation; Continuous Fermentation; 1.2.2 Starter Cultures Technology

1.2.2.1 Appropriate Starter Cultures1.2.2.2 Defined Starter Cultures; 1.2.2.3 Genetically Modified (GM) Starter Cultures; 1.2.3 Recombinant Enzymes Production; 1.2.4 Bio-Preservation of Food and Beverages; 1.2.4.1 LAB as Bio-Preservatives; 1.2.4.2 Bacteriocins as Bio-Preservatives; 1.2.5 Probiotic and Prebiotic Functional Beverages; 1.2.6 Genetically Modified Food and Beverage; 1.2.7 Diagnosis of Safety and Quality Assurance; 1.2.8 Biosensors; 1.3 Other Applications of Biotechnology; 1.3.1 Biotechnology for Food Ingredients and Nutritional Enhancement

1.3.2 Biotechnology in Flavor Enhancement1.3.3 Biotechnology i…