Processing and Sustainability of Beverages Volume 2: The Science of Beverages

Langue : Anglais

Coordonnateurs : Grumezescu Alexandru, Holban Alina Maria

Couverture de l’ouvrage Processing and Sustainability of Beverages

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Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages.

1. Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment 2. Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest 3. Sustainable Business Models in Beverages Industry Networks: The Case Study of an Italian Breweries Network 4. The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues 5. Quality Improvement and New Product Development in the Hibiscus Beverage Industry 6. Tradition and Innovation within the Wine Sector: How a Strong Combination Could Increase the Company’s Competitive Advantage 7. UV-C Light for Processing Beverages: Principles, Applications, and Future Trends 8. Pectinases: Production and Applications for Fruit Juice Beverages 9. In Situ Analysis Devices for Estimating the Environmental Footprint in Beverages Industry 10. Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains 11. Influence of Processing on Rheological and Textural Characteristics of Goat and Sheep Milk Beverages and Methods of Analysis 12. Effect of Novel Food Processing Technologies on Beverage Antioxidants 13. Valorization of Residues from Beverage Production 14. Law and Science Make a Common Effort to Enact a Zero Waste Strategy for Beverages 15. Processing of Beverages by Membrane

Food scientists, food chemists, food microbiologists, food engineers in the beverages sector

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

Covers a broad range of beverage products to increase knowledge of quality improvement and product development
Presents novel food processing technologies on beverage antioxidants
Offers sustainable management strategies for implementing added value in beverage products