Current developments in biotechnology and bioengineering. Food and beverages industry / (2016)

• Record Type: Book
• Other Titles: Food and beverages industry
• Further Information: Note: Edited by Ashok Pandey, Guocheng Du, Maria Ángeles Sanromán, Carlos Ricardo Soccol, Claude-Gilles Dussap.
• Editors: Pandey, Ashok; Du, Guocheng; Sanromán, Maria Ángeles; Soccol, Carlos Ricardo; Dussap, Claude-Gilles
• Contents: Section 1: Food & 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
• Publisher Details: Amsterdam : Elsevier
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 664; Food industry and trade; Biotechnology; Bioengineering
• Languages: English
• ISBNs: 9780444636775
• Related ISBNs: 9780444636669
• Notes: Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.