Front cover -- Half title -- Full title -- Copyright -- Contents -- Contributors -- About the editors -- Foreword -- Preface -- 1 -- An overview of industrial enzymes in beverage production and processing -- 1.1 Introduction -- 1.2 Nonalcoholic drinks -- 1.2.1 Enzymes in tea production -- 1.2.2 Coffee production -- 1.2.3 Enzymes in juice production -- 1.2.3.1 Apple Juice -- 1.2.3.2 Citrus juice -- 1.3 Alcoholic drinks -- 1.3.1 Enzymes in beer production -- 1.3.2 Enzymes in whiskey production -- 1.3.3 Enzymes in cider production -- 1.3.4 Enzymes in brandy preparation -- 1.3.5 Enzymes in rum production -- 1.3.6 Enzymes in wine production -- 1.4 Leading beverage enzyme manufacturers -- 1.5 Conclusion and future remark -- References -- 2 -- Enzyme technology for value addition in the beverage industry waste -- 2.1 Introduction -- 2.2 Beverage industry waste -- a source of high value compounds -- 2.2.1 Coffee -- 2.2.2 Pomegranate -- 2.2.3 Cocoa -- 2.2.4 Grape pomace -- 2.2.5 Tomato -- 2.2.6 Brewers' spent grain -- 2.2.7 Apple -- 2.2.8 Citrus -- 2.3 Enzymes in beverage production -- 2.3.1 Amylase -- 2.3.2 Pectinases -- 2.3.3 Cellulases -- 2.3.4 Hemicellulases -- 2.4 Enzymatic processing of food waste -- 2.4.1 Grape pomace -- 2.4.2 Tomato -- 2.4.3 Brewers' spent grain -- 2.4.4 Apple -- 2.4.5 Citrus -- 2.5 Beverage waste as ingredients for upcycled food -- 2.6 Drinks incorporating beverage waste -- 2.7 Conclusion -- 2.8 Funding -- References -- 3 -- Enzyme technology on value addition of fruits and vegetables juice processing -- 3.1 Introduction -- 3.1.1 Discoveries in the fields of enzymes -- 3.1.2 Structure and function of enzymes -- 3.1.3 Activation and inhibition -- 3.1.4 Basic reaction kinetics -- 3.1.5 Application of enzymes in various fields -- 3.2 Application of enzymes in fruit juice processing.

3.2.1 Important enzymes and their function in fruit juice processing -- 3.2.2 Removal of bitterness in juice -- 3.2.3 Prevention of darkening of juices -- 3.2.4 Highlights of some research findings -- 3.3 Application of enzymes in vegetables juice processing -- 3.3.1 Carrot -- 3.3.2 Red beetroot -- 3.3.3 Parsley and celery -- 3.3.4 Pumpkin mixed juice -- 3.3.5 Tomato Juice -- 3.4 Legislation situation -- 3.5 Conclusion -- References -- 4 -- Enzyme technology in value addition of wine and beer processing -- 4.1 Introduction -- 4.2 Wine-making process -- 4.2.1 Enzymes in grapes (endogeneous enzymes) -- 4.2.2 Enzymes released by yeasts -- 4.2.3 Commercial enzymes in winery -- 4.2.3.1 Enzymes in wine making -- 4.2.3.1.1 Enzymes in prefermentative step -- 4.2.3.1.1.1 Enzymes in maceration -- 4.2.3.1.1.2 Aroma-enhancing enzymes -- 4.2.3.1.2 Enzymes in postfermentative -- 4.2.3.1.2.1 Enzymes in clarification (haze prevention enzymes) -- 4.2.3.1.2.2 Enzymes in filtration -- 4.2.3.1.2.3 Enzymes in stabilization -- 4.2.4 Advantages and challenges of commercial enzymes -- 4.2.5 Recent developments of enzyme use in winery -- 4.2.5.1 Low-alcohol wine production -- 4.2.5.2 Immobilized enzymes in winery -- 4.3 Enzymes in brewing -- 4.3.1 Enzymes in the malting stage -- 4.3.2 Enzymes in mashing -- 4.3.3 Enzymes in lautering (mash filtration) -- 4.3.4 Enzymes in fermentation -- 4.3.5 Enzymes in flavor maturation -- 4.3.6 Enzymes in stabilization -- 4.3.7 Recent developments of enzyme use in brewing -- 4.3.7.1 Light (low carbohydrate) beer production -- 4.3.7.2 Gluten-free beer production -- 4.4 Concluding remarks -- References -- 5 -- Enzyme technology in value addition of dairy and milk production -- 5.1 Introduction -- 5.2 Enzymes used as feed additives for enhanced milk production.

5.3 Enzymes involved in preservation of milk and dairy products -- 5.4 Enzymes used in dairy industries -- 5.4.1 Rennet -- 5.4.2 Lactases -- 5.4.3 Lipases -- 5.4.4 Catalases -- 5.4.5 Transglutaminases -- 5.4.6 Other enzymes -- 5.5 Enzymes in dairy waste management -- 5.5.1 Whey -- 5.5.1.1 Bioplastics -- 5.5.1.2 Media components -- 5.5.1.3 Biofuels -- 5.5.1.4 Organic acids -- 5.5.1.5 Single-cell proteins -- 5.5.1.6 Polysaccharides -- 5.5.1.7 Surfactants -- 5.5.2 Dairy wastewater effluents -- 5.6 Conclusion -- References -- 6 -- Application of enzymes in juice clarification -- 6.1 Introduction -- 6.2 Key enzymes for juice clarification -- 6.2.1 Pectic enzymes -- 6.2.1.1 Pectin esterase (PE) -- 6.2.1.2 Polygalacturonase (PG) -- 6.2.1.3 Pectin lyase (PL) -- 6.2.1.4 Protopectinase -- 6.2.2 Cellulase -- 6.2.3 Hemicellulase -- 6.2.4 Laccase -- 6.2.5 Amylase -- 6.2.6 Others -- 6.3 Conclusion -- References -- 7 -- Enzymes in ready-to-drink tea and coffee products -- 7.1 The development of tea and coffee -- 7.1.1 Components of tea and coffee -- 7.1.1.1 Tea -- 7.1.1.2 Coffee -- 7.1.2 The production of RTD and coffee products -- 7.2 The contribution of enzymes in increasing the yield and production -- 7.2.1 Characteristics and classification of enzymes -- 7.2.2 Application of enzymes in RTD tea and coffee products -- 7.2.2.1 Tannase -- 7.2.2.2 Cellulase -- 7.2.2.3 Polyphenol oxidase -- 7.2.2.4 Pectinase -- 7.2.3 Application of mixed enzyme systems in RTD tea and coffee products -- 7.3 Enzyme treatments in tea processing -- 7.4 Enzymes can improve quality of RTD tea and coffee -- 7.4.1 Enzymes can reduce bitterness -- 7.4.2 Enzymes can lighten color -- 7.4.3 Enzymes can improve other quality -- 7.5 The reuse of RTD tea and coffee industrial wastes -- 7.5.1 Recycling of tea residues.

9.5.1 Enzyme stability -- 9.5.2 Competing optimal reactive conditions in one-pot reaction systems -- 9.6 Conclusions -- Acknowledgment -- References -- 10 -- Development and evaluation of fermented drink, made with sweet cheese whey -- 10.1 Introduction -- 10.2 Nutritional composition of whey -- 10.3 Milk whey contamination -- 10.3.1 Physicochemical treatments -- 10.3.1.1 Coagulation-flocculation and precipitation -- 10.3.1.2 Oxidation processes -- 10.3.2 Biological treatments -- 10.4 Whey production and use in Mexico -- 10.4.1 Fermented whey beverages -- 10.4.2 Materials and methods -- 10.4.2.1 Obtaining whey -- 10.4.2.2 The physicochemical evaluation -- 10.4.3 Fermentation -- 10.4.4 The microbial stability (viability study) -- 10.4.5 Product formulation -- 10.4.6 Sensory analysis -- 10.4.7 In vivo evaluation of probiotic activity -- 10.5 Results and discussion -- 10.5.1 Fermentation -- 10.5.2 Sensory evaluation -- 10.5.3 In vivo evaluation of the probiotic activity -- 10.6 Conclusions -- References -- 11 -- Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation -- 11.1 Introduction -- 11.2 Lactic acid bacteria and lactic acid fermentation -- 11.3 Health benefits of plant-based beverages produced by lactic acid fermentation -- 11.3.1 Antioxidant capacity -- 11.3.2 Increase in short chain fatty acids -- 11.3.3 Incorporation or increase in probiotic, prebiotic, and synbiotic properties -- 11.3.4 Vitamin synthesis -- 11.3.5 Improving mental health -- 11.4 Conclusion and future perspectives -- Acknowledgments -- References -- 12 -- Application of antioxidants in beverages -- 12.1 Introduction -- 12.2 Classification of antioxidants -- 12.2.1 Natural antioxidants -- 12.2.1.1 Enzymatic antioxidants -- 12.2.1.2 Nonenzymatic antioxidants -- 12.2.2 Synthetic antioxidants.