Description
Current Developments in Biotechnology and Bioengineering
Food and Beverages Industry
Coordinators: Pandey Ashok, Du Guocheng, Sanromán Maria Ángeles, Soccol Carlos Ricardo, Dussap Claude-Gilles
Language: English
Subjects for Current Developments in Biotechnology and Bioengineering:
Keywords
�-Carbolines; 3D-model; Alcoholic beverage; Alcoholic fermentation; Amylases; Antioxidant; Beer; Bioactive compounds; Biological hazards; Carbohydrates; Carotenoids; Cask; Categories; Cereal; Cereals; Champagne; Cheese; Chemical hazards; Cider; Curd; Decreased toxicity; Distillation; Distilled beverage; Dry ham; Esters; Ethanol; Fermentation control; Fermentation; Fermented beverages; Fermented foods; Fermented fruits; Fermented meat; Fermented vegetables; Flavor compounds; Flavor; Flor yeast
Support: Print on demand
Description
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Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.
As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.
Section 1: Food and Fermentation 1. Oriental fermented foods 2. Fermented dairy products 3. Fermented meat products 4. Fermented fruits and vegetables 5. Fermented cereal products 6. Food enzymes 7. Nutraceuticals and food additives 8. Functional foods 9. Food safety
Section 2: Alcoholic Beverages 10. History, classes and regulation of alcoholic beverages 11. Markets and trends in alcoholic fermented beverages 12. Microbiology of alcoholic fermentation 13. Genetics improvements of beverages starter cultures 14. Biochemistry of wine and beer fermentation 15. Beers 16. Wines – white, red, sparkling, fortified, and Cider 17. Mead and other fermented beverages 18. Cognac and Armagnac 19. Whiskeys 20. Rum and cachaça, CR Soccol 21. Tequila and Pisco 22. Flavored spirits
Professor Pandey is Adjunct/Visiting Professor/Scientist in universities in France, Brazil, Canada, China, Korea, South Africa, and Switzerland and also in several universities several in India. He has ~1425 publications/communications, which include 16 patents, 90 books, >700 papers and book chapters, etc with h index of 105 and ~48,800 citations (Goggle scholar). He has transferred several technologies to industries and has done industrial consultancy for about a dozen projects for Indian/international industries.
Professor Pandey is the recipient of many national and international awards and honours, which include Highest Cited Researcher (Top 1% in the world), Clarivate Analytics, Web of Science (2020, 2019 & 2018); Top scientist in Biotechnology (#1 in India and #8 in the world), Stanford University world ranking (2020); Fellow, World Society of Sustainable Energy Technologies?(2020); Fellow, Indian Chemical Society (2020); Distinguished Scientist, VDGOOD Professional Association, India (2020); Distinguished Professor of Eminence with global impact in the area of Biotechnology, Precious Cornerstone University, Nigeria (2020); IconSWM Life-time Achievement Award 2019, Internatio
- Contains comprehensive coverage of food and beverage production
- Covers all types of fermentation processes and their application in various food products
- Includes unique coverage of the biochemical processes involved in beverages production
