Value-Addition in Beverages through Enzyme Technology

Value-Addition in Beverages through Enzyme Technology

1st Edition - September 1, 2022

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

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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


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

  • 1. An overview of enzymes in beverage production and processing
    2. Enzymes technology in value addition of dairy and milk products
    3. Enzymes technology in value addition of fruit and vegetable juices processing
    4. Enzymes technology in value addition of wine and beer processing
    5. Enzymes in clarification of juices
    6. Enzymes in ready-to-drink tea and coffee products
    7. Sweeteners in the beverage industry
    8. Enzyme technology in starch processing and sugar syrup production
    9. Application of antioxidants in beverages
    10. Enzyme technology for value addition in beverage industry waste
    11. Value addition in beverage supply chain
    12. Beverage processing industries
    13. Use of enzymes in sport and energy drink
    14. Enzyme inhibitors in regulating beverages processing
    15. Biotechnological tools in the production of value-added beverages

Product details

  • No. of pages: 308
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: September 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323856836

About the Editors

Mohammed Kuddus

Mohammed Kuddus
Prof. Mohammed Kuddus, PhD in Enzyme Biotechnology. After completing his PhD, he served at Integral University, Lucknow, He the professor and chair of the Department of Biochemistry at University of Hail, Saudi Arabia. Prof. Kuddus’ main research area includes enzyme technology, protein biochemistry, and microbial biotechnology. He has more than 15 years of research and teaching experience, has published more than 55 research articles in reputed international journals along with 15 book chapters. He has presented more than 36 abstracts at various national/international conferences/symposia. He also worked as an organizing committee member for 7 international conferences/symposia in the related field. He has been serving as an editor/editorial board member and reviewer for more than 10 and 30 international peer-reviewed journals, respectively. He has also been awarded Young Scientist Projects from the Department of Science and Technology, India, and International Foundation for Science, Sweden.

Affiliations and Expertise

Professor and Chair, Department of Biochemistry, University of Hail, Hail, 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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