Value-Addition in Beverages through Enzyme Technology

The book covers the potential impact of new enzymes and enzyme technology on the beverages sector. It 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.

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