Textbook in PDF format

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. The book 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. Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists. Introduction to fermented beverage practices and manufacturing Functional microbiota of beverage fermentation Milk-based Indian fermented drinks Diversity of Brazilian Amerindian fermented beverages Unconventional fermented beverages from Latin America African Functional foods and beverages Cereal-based fermented beverages Coffee and coffee by-products-based beverages Alcohol-free beer production New probiotics Non-dairy functional beverages High-protein fermented beverages Coconut and colostrum-based fermented beverages Honey, non-alcoholic fermented beverages Wild fruit fermentation Pathogens and public safety in the manufacture of fermented beverages Indian-Unani Health Drinks Indian fermented Herbal beverages Sauerkraut Juice Fermented Cabbage Juice