Enzyme Technology

Enzymes are examined here as a means of improving beverages, with attention to how newer enzymes and enzyme-based methods could change the drinks industry. The volume gathers emerging enzyme sources and techniques that apply across the making and processing of beverages, from raw ingredients through to finished products. Coverage is divided between two broad families of drinks. Alcoholic beverages such as beer, wine, cider and distilled spirits are discussed alongside non-alcoholic ones, including fruit juices, milk-based drinks, tea, coffee, ready-to-drink products and functional foods. A further strand addresses innovative enzyme approaches for keeping the enzymes naturally present in these products in check. The intended readers are researchers and scientists, particularly food and beverage biotechnologists, as well as students of enzyme biotechnology and food-related subjects. The contributions come from independent researchers across several countries who are working on improving beverage products and producing them through enzyme technology, and they present up-to-date findings from that work.