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Unconventional Functional Fermented Beverages
Practices and Technologies
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463 b
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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. Covers the production of functional fermented beverages, especially unique and unconventional drinksExplores fermentation technologies, including safe production and manufacturing of fermented beveragesReviews beverages produced around the world and brings together an international team of authors, offering a truly global perspective
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