Value-Addition in Beverages through Enzyme Technology

Value-Addition in Beverages through Enzyme Technology

1st Edition - September 11, 2022

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  • Editors: Mohammed Kuddus, Mohammad Hossain
  • Paperback ISBN: 9780323856836
  • eBook ISBN: 9780323903776

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Description

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.

Key Features

  • 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

Readership

Food scientists, beverage technologists, ingredients suppliers, microbiologists, quality assurance personnel, food and beverage analysis professionals, chemists, biotechnologists along with academic and research scholars doing research in various related sectors, Academics/Students

Table of Contents

  • Cover Image
  • Title Page
  • Copyright
  • Table of Contents
  • Contributors
  • About the editors
  • Foreword
  • Preface
  • Chapter 1 An overview of industrial enzymes in beverage production and processing
  • 1.1 Introduction
  • 1.2 Nonalcoholic drinks
  • 1.3 Alcoholic drinks
  • 1.4 Leading beverage enzyme manufacturers
  • 1.5 Conclusion and future remark
  • References
  • Chapter 2 Enzyme technology for value addition in the beverage industry waste
  • 2.1 Introduction
  • 2.2 Beverage industry waste – a source of high value compounds
  • 2.2.5 Tomato
  • 2.3 Enzymes in beverage production
  • 2.4 Enzymatic processing of food waste
  • 2.4.2 Tomato
  • 2.5 Beverage waste as ingredients for upcycled food
  • 2.6 Drinks incorporating beverage waste
  • 2.7 Conclusion
  • 2.8 Funding
  • References
  • Chapter 3 Enzyme technology on value addition of fruits and vegetables juice processing
  • 3.1 Introduction
  • 3.2 Application of enzymes in fruit juice processing
  • 3.3 Application of enzymes in vegetables juice processing
  • 3.4 Legislation situation
  • 3.5 Conclusion
  • References
  • Chapter 4 Enzyme technology in value addition of wine and beer processing
  • 4.1 Introduction
  • 4.2 Wine-making process
  • 4.3 Enzymes in brewing
  • 4.4 Concluding remarks
  • References
  • Chapter 5 Enzyme technology in value addition of dairy and milk production
  • 5.1 Introduction
  • 5.2 Enzymes used as feed additives for enhanced milk production
  • 5.3 Enzymes involved in preservation of milk and dairy products
  • 5.4 Enzymes used in dairy industries
  • 5.5 Enzymes in dairy waste management
  • 5.5.1.3 Biofuels
  • 5.5.1.5 Single-cell proteins
  • 5.6 Conclusion
  • References
  • Chapter 6 Application of enzymes in juice clarification
  • Abstract
  • 6.1 Introduction
  • 6.2 Key enzymes for juice clarification
  • 6.3 Conclusion
  • References
  • Chapter 7 Enzymes in ready-to-drink tea and coffee products
  • 7.1 The development of tea and coffee
  • 7.2 The contribution of enzymes in increasing the yield and production
  • 7.3 Enzyme treatments in tea processing
  • 7.4 Enzymes can improve quality of RTD tea and coffee
  • 7.5 The reuse of RTD tea and coffee industrial wastes
  • 7.6 Conclusion
  • References
  • Chapter 8 Use of enzymes in sports and energy drinks
  • 8.1 Introduction
  • 8.2 Molecular physiology of resistance training
  • 8.3 Role of ergogenic supplementation in sports performance
  • 8.4 Vasodilating supplements
  • References
  • Chapter 9 Multienzymatic production of sweeteners from lactose
  • 9.1 Introduction
  • 9.2 Valorization of lactose
  • 9.3 Enzymes involved in the production of sweeteners from lactose
  • 9.4 Enzymatic production of syrups from lactose
  • 9.5 Challenges in the multienzymatic production of sweeteners from lactose
  • 9.6 Conclusions
  • Acknowledgment
  • References
  • Chapter 10 Development and evaluation of fermented drink, made with sweet cheese whey
  • 10.1 Introduction
  • 10.2 Nutritional composition of whey
  • 10.3 Milk whey contamination
  • 10.4 Whey production and use in Mexico
  • 10.5 Results and discussion
  • 10.6 Conclusions
  • References
  • Chapter 11 Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation
  • 11.1 Introduction
  • 11.2 Lactic acid bacteria and lactic acid fermentation
  • 11.3 Health benefits of plant-based beverages produced by lactic acid fermentation
  • 11.4 Conclusion and future perspectives
  • Acknowledgments
  • References
  • Chapter 12 Application of antioxidants in beverages
  • 12.1 Introduction
  • 12.2 Classification of antioxidants
  • 12.3 Beverages with antioxidant properties
  • 12.4 Conclusions
  • References
  • Chapter 13 Enzyme inhibitor in regulating beverage processing
  • 13.1 Introduction
  • 13.2 Enzyme inhibitors
  • 13.3 Ascorbic acid and its derivatives
  • 13.4 Sulfhydryl compounds
  • 13.5 Chelating agents
  • 13.6 Acidulants or acids
  • 13.7 Substituted resorcinols
  • 13.8 Aromatic carboxylic acids
  • 13.9 Aliphatic alcohols
  • 13.10 Amino acids, peptides, and proteins
  • 13.11 Anions
  • 13.12 Complexing agents
  • 13.13 Enzyme treatments
  • 13.14 Proteases
  • 13.15 Blends of antibrowning agents
  • 13.16 Conclusion
  • References
  • Chapter 14 Application of enzymes in producing bioactive oligosaccharides and peptides for the beverage industry
  • 14.1 Introduction
  • 14.2 Enzymes in the processing of beverages
  • 14.3 Bioactive oligosaccharides
  • 14.4 Bioactive peptides
  • 14.5 Summary and conclusions
  • References
  • Index

Product details

  • No. of pages: 276
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: September 11, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323856836
  • eBook ISBN: 9780323903776

About the Editors

Mohammed Kuddus

Mohammed Kuddus
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.

Affiliations and Expertise

Professor at Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia

Mohammad Hossain

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.

Affiliations and Expertise

Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

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