Biotechnological Progress and Beverage Consumption
Academic Press Inc (Verlag)
978-0-12-816678-9 (ISBN)
Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.
1. Biotechnological Interventions in Beverage Production
2. Emerging Technologies for the improvement of bioactive concentration in functional beverages
3. Immobilized β-galactosidases for improved synthesis of short-chain galacto-oligosaccharides
4. Biotechnological approaches for tea improvement
5. Biotechnological tools in the production of functional cereal-based beverages
6. Role of Encapsulation in Functional Beverages
7. Tavern or Coyol Wine a Beverage from Palm Sap with Biotechnological Potential
8. Biotechnology of Flavored or Special Wines
9. Antioxidant activity of polyphenols extracted from hop used in craft beer
10. Challenges in the production line of new generation balsamic vinegars
11. Immobilized Cell Bioreactors in Fermented Beverge Production: Desgin And Modelling
12. Fermentative bioprocesses
13. Green technological fermentation for probioticated beverages for health enhancement
14. Footprint of non-conventional yeasts and their contribution in alcoholic fermentations
15. Isolation, selection and identification techniques for non-Saccharomyces yeasts of oenological interest
| Erscheinungsdatum | 17.09.2019 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 1090 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-816678-9 / 0128166789 |
| ISBN-13 | 978-0-12-816678-9 / 9780128166789 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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