The science of beverages. (2019)

• Record Type: Book
• Further Information: Note: Edited by Alexandru Grumezescu, Alina-Maria Holban.
• Editors: Grumezescu, Alexandru Mihai; Holban, Alina Maria
• Contents: 1. Fermented Beverages and Their Health Benefits 2. New Trends and Applications in Fermented Beverages 3. Fermented Beverages Produced by Mixed Cultures, Pure Cultures, and Defined Cocultures 4. New Insights on Winemaking of White Grapes 5. Development of Red and White Wines from Locally Adapted Grape Cultivars Using Indigenous Yeast 6. An Influence of Different Yeast Species on Wine Aroma Composition 7. Nutritional Components of Some Fermented Nonalcoholic Beverages 8. Fermented Vegetable Beverages 9. Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties 10. Kombucha Tea and Its Health-Promoting Effects 11. Millet Based Fermented Beverages Processing 12. Kefir: The Champagne of Fermented Beverages 13. Kinetic Characteristics of Alcohol Fermentation in Brewing: State of Art and Control of the Fermentation Process 14. New Alcoholic Fermented Beverages - Potentials and Challenges 15. Traditional Fermented Beverages in Mexico
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 663.13; Fermented beverages; Beverage industry -- Technological innovations; Beverage industry -- Equipment and supplies
• Languages: English
• ISBNs: 9780128157039
• Related ISBNs: 9780128152713
• Notes: Note: Description based on CIP data; resource 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.