Current Developments in Biotechnology and Bioengineering

Champagne Ethanol Beer Food Wine Distillation Functional Food Peptides Preservation Stability Bioactive compounds Sugarcane Carbohydrates Carotenoids Tequila Yeast Fermentation Polycyclic aromatic hydrocarbons Lactic acid bacteria Modeling Saccharomyces cerevisiae Cheese Yogurt Lipids Food contamination Public health Flavor Food additives Oak Spirit Sparkling wines Foam Fermented foods Cider Sensory evaluation Amylases Esters Malt Pathogens Probiotics Polyphenols Food security Smoked food Food Preservation kefir Fermented beverages Vermouth Type 2 diabetes 3D model Cereals Proteases Health Claims Categories Risk analysis Cask Quantitative Risk Assessment Cereal Curd Prebiotic Antioxidant Ingredients Sausage Starter cultures Nutraceutical Food supplements Probiotic Hydrolytic enzymes Alcoholic beverage Maturation Lipases Ports Fermented vegetables Starter culture Chemical Hazards Alcoholic fermentation Biological hazards Distilled beverage Decreased toxicity flavor compounds Flor yeast Fermentation control fermented fruits Fermented Meat Heterocyclic aromatic amines Honey characterization Dry ham Increased nutrient availability Fluxomic food flavoring Koumiss Food control N-nitrosamines Mead styles Medical food Physical Hazards �-Carbolines Red and white wine Probiotic Strains Table Wines Sherries Madeiras Smoking methods Mead aroma Mead production Yeast immobilization Regulation of yeast metabolism pisco Secondary fermentation Shrikhand Wine and beer making