Biotechnological progress and beverage consumption Volume 19: the science of beverages edited by Alexandru Mihai Grumeescu and Alina Maria Holban

Includes an index.

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 in Beverage Packaging; 1.4 Impact of Biotechnological Intervention in Food and Beverage Industries; 1.5 Safety Issues With the Intervention of Biotechnological Tools; 1.6 Conclusion; References; Further Reading; 2 Emerging Technologies Available for the Enhancement of Bioactives Concentration in Functional Beverages; 2.1 Introduction; 2.2 What are Functional Beverages?; 2.3 Functional Foods and Market Trends; 2.4 Different Concentration Techniques for the Improvement of the Bioactive Profile in Functional Formulations

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.