Current Developments in Biotechnology and Bioengineering

Food and Beverages Industry

By: Ashok Pandey (Editor), Guocheng Du (Editor), Maria Ángeles Sanromán (Editor), Carlos Ricardo Soccol (Editor), Claude-Gilles Dussap (Editor)

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eText | 19 September 2016 | Edition Number 1

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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.

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