Technology for wine and beer production from Ipomoea batatas:
Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, -carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet...
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| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton ; London ; New York
CRC Press
[2019]
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| Subjects: | |
| Links: | https://www.taylorfrancis.com/books/9780429057106 https://www.taylorfrancis.com/books/9780429057106 |
| Summary: | Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, -carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources. |
| Physical Description: | 1 Online-Ressource (xii, 190 Seiten) Illustrationen |
| ISBN: | 9780429615993 9780429057106 9780429613579 9780429614781 |
Staff View
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| 520 | |a Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, -carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel products, i.e. anthocyanin rich wine (red wine), herbal/medicinal sweet potato wine, and anthocyanin rich beer which have higher health benefit than other wines and beers. The book elucidates the use of novel technologies in the preparation of this non-conventional wine and beer, processing, biochemical and organoleptic quality of the finished products and health implications. It will be of interest to innovators, researchers and students. The novel technologies in wine and beer making described in the book will set a precedence for production of other alcoholic beverages from starchy sources. | ||
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| 650 | 4 | |a Wine and wine making | |
| 650 | 4 | |a Beer | |
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Record in the Search Index
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| author | Panda, Sandeep Kumar 1985- |
| author_facet | Panda, Sandeep Kumar 1985- |
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| building | Verbundindex |
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| dewey-full | 664/.80522 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.80522 |
| dewey-search | 664/.80522 |
| dewey-sort | 3664 580522 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV046620584 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T18:56:30Z |
| institution | BVB |
| isbn | 9780429615993 9780429057106 9780429613579 9780429614781 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032032316 |
| oclc_num | 1240408698 |
| open_access_boolean | |
| owner | DE-91 DE-BY-TUM |
| owner_facet | DE-91 DE-BY-TUM |
| physical | 1 Online-Ressource (xii, 190 Seiten) Illustrationen |
| psigel | ZDB-7-TFC ZDB-7-TFC TUM_PDA_TFC_Kauf |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | CRC Press |
| record_format | marc |
| spellingShingle | Panda, Sandeep Kumar 1985- Technology for wine and beer production from Ipomoea batatas SCIENCE / Life Sciences / General bisacsh TECHNOLOGY / Food Science bisacsh Sweet potatoes / Microbiology Sweet potato products Fermentation Wine and wine making Beer |
| title | Technology for wine and beer production from Ipomoea batatas |
| title_auth | Technology for wine and beer production from Ipomoea batatas |
| title_exact_search | Technology for wine and beer production from Ipomoea batatas |
| title_full | Technology for wine and beer production from Ipomoea batatas Sandeep Kumar Panda (KIIT University, Bhubaneswar, India) |
| title_fullStr | Technology for wine and beer production from Ipomoea batatas Sandeep Kumar Panda (KIIT University, Bhubaneswar, India) |
| title_full_unstemmed | Technology for wine and beer production from Ipomoea batatas Sandeep Kumar Panda (KIIT University, Bhubaneswar, India) |
| title_short | Technology for wine and beer production from Ipomoea batatas |
| title_sort | technology for wine and beer production from ipomoea batatas |
| topic | SCIENCE / Life Sciences / General bisacsh TECHNOLOGY / Food Science bisacsh Sweet potatoes / Microbiology Sweet potato products Fermentation Wine and wine making Beer |
| topic_facet | SCIENCE / Life Sciences / General TECHNOLOGY / Food Science Sweet potatoes / Microbiology Sweet potato products Fermentation Wine and wine making Beer |
| url | https://www.taylorfrancis.com/books/9780429057106 |
| work_keys_str_mv | AT pandasandeepkumar technologyforwineandbeerproductionfromipomoeabatatas |