Technology for Wine and Beer Production from Ipomoea batatas (Paperback, 1)

Table of Contents:IntroductionReview of sweet potato and its fermented products Root and tuber crops in food perspectiveOrigin and geographical distribution of sweet potatoOverview of sweet potato global tradeFermentation of sweet potatoUnfermented food products from sweet potatoSweet potato flour and breadSweet potato bakery productsSweet potato biscuitsSweet potato starchSweet potato slices, chips and French friesNoodles and pasta from sweet potato Sweet potato pureesBaby foods from sweet potatoSweet potato as source of colourantsSweet potato ice creamReview on analysis of wine and beerBiochemical studies of alcoholic beveragesFourier transform infrared spectroscopy studies in alcoholic beveragesSensory evaluation of alcoholic beveragesStatistical analysis of fermented food productsMaterials and methods for the preparation of sweet potato alcoholic beveragesPurple sweet potato rootsBarley, malt and hopYeastEnzymes for saccharificationAnthocyanin rich purple sweet potato wine (red wine)Herbal/medicinal wine from purple sweet potatoAnthocyanin rich beer from purple sweet potatoMaterials and methods for biochemical and technoeconomical feasibility (large scale) studiesBiochemical analysisTechnoeconomical feasibility and cost economics study for industrial scale productionResults and discussion: biochemical, sensory, statistical and infrared studiesBiochemical composition of purple sweet potato rootsBiochemical composition of barley and maltAnthocyanin rich purple sweet potato wine (red wine)Herbal/medicinal wine from purple sweet potatoAnthocyanin rich beer from purple sweet potatoResults and discussion: technoeconomical and cost economics report for industrial scale productionTechnical specifications of the equipments requiredQuality ControlEconomic aspectsReferences