Unconventional Functional Fermented Beverages: Practices and Technologies - Brossura

Brossura

ISBN 10: 0443139660 ISBN 13: 9780443139666

Casa editrice: Academic Press, 2024

Riassunto

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. It investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages. Unconventional Functional Fermented Beverages: Practices and Technologies offers practical guidance to beverage producers as well as novel, academic material for functional food scientists and technologists.

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Informazioni sugli autori

Carlos Ricardo Soccol - Heat Bioprocess Engineering and Biotechnology Division at Federal University of Paraná-Brazil, Mentor of Master and PhD program (1997) at the Federal University of Paraná. Mentor of the Centre for Agro-industrial and Agri-food Biotechnology of Paraná-CENBAPAR (2004). 10 Parana Science and Technology Award (1996). Best Scientific Achievement of the Year 2001 by Ministry of Sugar of Cuba (MINAZ). Scopus/Elsevier Award (2009). Doctor Honoris Causa Université Blaise Pascal-France (2010), Outstanding Scientist Award- 5th International Conference on Industrial Bioprocesses, Taipei-Taiwan (2012). Elected Full Member of the Brazilian Academy of Sciences - Engineering Area (2013). Henri Nestlé Prize in Food Science and Technology (2014). Polytech-Reseau Écoles d'Ingénieurs de France Medal (Paris 2015). Medal and Diploma of Merit, CREA-PR (2016). Scientific and Technological Merit, Legislative Assembly of the State of Paraná (2016). Scientist of the Year - Nanocell Institute (2017), Order of Scientific Merit - Commander Class, MCTIC/ Brazil Presidency of the Republic (2018).The IBA Felow- Mexico (2021). Full Professor of Industrial Biotechnology at the Federal University of Paraná and HDR Professor - École Supériure D’Ingénieurs de Luminy, Aix-Marseille Université-France. Editor, Journal Biotechnology Research and Innovation. Vice-President Brazilian Biotechnology Association (2021 - ). Has experience in Industrial Biotechnology, with an emphasis on the following specialities: Bioprocess Engineering and Applied Biotechnology (Agriculture, Food, Human Health, Animal Health, Industrial Biotechnology, Cosmetics, Environment and Bioenergy). To date, he has supervised 25 postdoctoral fellows, 95 doctors, 132 masters and has 1.488 publications/communications, including 35 books, 210 book chapters, 541 full articles published in periodicals, 185 full papers published in event proceedings, 397 abstracts published in event proceedings. He has registered 120 patents, several of which are with companies and have been licensed. His research articles have been cited more than 45.950 times in the Google Scholar Citations database, with an H factor of 104.

Satinder Kaur Brar is full professor at York University, Canada. She is leading the research group on the Bioprocessing and Nano-Enzyme Formulation Facility (BANEFF) at INRS. Her research interests lie in the development of finished products (formulations) of wastewater and wastewater sludge based value-added bioproducts, such as enzymes, organic acids, food bioproducts, platform chemicals and circular economy. The facility has so far led to the successful supervision of 30 PhDs, 8 Master’s and 6 postdoctoral students. She has collaborative programs with several industries in Canada and researchers from Argentina, Spain, Chile, Switzerland, France, Vietnam, China, USA, India, Thailand, Sri Lanka, Mexico, Morocco, Tunisia and Ivory Coast. She Editor-in-Chief of Nanotechnology for Environmental Engineering (Springer Journal) and has more than 400 publications, including ten books and handbooks that are academic standards and 6 patents.

Gilberto Vinícius de Melo Pereira holds a Bachelor's degree in Food Engineering with Honor and Distinction from the Federal University of Lavras, a Master's degree in Agricultural Microbiology from same institution, and a Ph.D. in Bioprocess Engineering and Biotechnology with Scientific Merit from the Federal University of Paraná. Currently, he is a professor in the Department of Bioprocess Engineering and Biotechnology at the Federal University of Paraná. Under his leadership, a dedicated team of researchers is exploring diverse projects related to cocoa, coffee, probiotics, cheeses, kefir, vinegar, fermented beverages of indigenous peoples, microalgae, production of functional biomolecules, and viruses associated with fermented foods. His research portfolio covers a wide array of topics, such as microbiome construction and simulation, advanced techniques for analyzing microbial diversity, microorganism selection for biotechnological applications, and fermentation process engineering. He is recognized as a distinguished Productivity Researcher by the Brazilian Ministry of Science and Technology and has authored over 200 publications, including scientific papers, review articles, book chapters, and patents. These works have been cited more than 6,000 times according to Google Scholar (h-index = 41). His significant contributions to the field have earned him recognition as one of the top researchers in the world in 2023 according to the updated science-wide author databases of standardized citation indicators by Elsevier.

Luciana Porto de Souza Vandenberghe is Full Professor in the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. Dr. Vandenberghe obtained her PhD in Génie de Procédés Industriels - Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include Bioprocess Engineering & Biotechnology and Industrial Microbiology, focusing on the valorization of solid and liquid agro-industrial products through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, bioplastics, and plant growth hormones. She has published 158 papers, 5 books, 67 book chapters and 26 patents. Her works have so far been cited more than 11,351 times according to Google Scholar. She is Associate Editor of Carbon Capture Science and Technology (Elsevier) and Editorial Board Member of Bioresource Technology (Elsevier), Biotechnology Research and Innovation (Brazilian Biotechnology Association) and Journal of Food Science and Technology (Springer Link).

Dalla quarta di copertina

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. It investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.

Unconventional Functional Fermented Beverages: Practices and Technologies offers practical guidance to beverage producers as well as novel, academic material for functional food scientists and technologists.

Dettagli dell?edizione

• Editore: Academic Press
• Data di pubblicazione: 2024
• ISBN 10: 0443139660
• ISBN 13: 9780443139666
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 1
• Numero di pagine: 502
• Redattore: Soccol, Kaur Brar, Melo Pereira, De Souza Vandenberghe
• Contatto del produttore: non disponibile