Value-Addition in Beverages through Enzyme Technology

Enzyme Technology: Value-Addition in Beverages 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. Review Brings together novel sources and technologies regarding enzymes in value added products in beverage production From the Back Cover <i>Value Addition in Beverages using Enzyme Technology</i> offers an up-dated review regarding potential impact of new enzymes and enzyme technology on the beverages sector. This book brings together the novel sources and technologies regarding all aspects of enzymes for value addition in beverages production and processing. It will focus primarily on enzymes in 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) along with innovative enzyme technologies to keep endogenous enzymes under control and extracellular enzymatic treatments to improve quality of beverages. The book is essential useful for researchers and scientists working in beverages 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. About the Author 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. 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 spectromet