Production and Management of Beverages
Volume 1. The Science of Beverages

Takes a multidisciplinary approach to improve and foster scientific innovation in the beverage industry

Alexandru Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128152607, Elsevier Science

Paperback, published 10 December 2018

504 pages
23.4 x 19 x 3.1 cm, 1.09 kg

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field.

1. Managing Metabolic Health Impact of Fructose-Containing Beverages 2. Technology and Nutritional Value of Powdered Drinks 3. Fortification in Beverages 4. Management of Plant-Derived Beverages of North-East India: A Traditional Approach 5. Fruit Agroindustrial Wastes for Preparing Beverages for Medicinal Purposes by Supercritical Fluid Extraction Technology. Andes Berry (Rubus glaucus benth) Case 6. Tracing Fruits and Vegetables from Farm to Fork: Questions of Novelty and Efficiency 7. Hydrodynamic Cavitation-Assisted Processing of Vegetable Beverages: Review and the Case of Beer-Brewing 8. Kombucha Drink: Production, Quality, and Safety Aspects 9. Molle Beer Production in the Ayacucho Valley, Peru 10. Profiling Beer Consumers for Brewery Management 11. Sugarcane Spirits (Cachaça) Quality Assurance and Traceability: An Analytical Perspective 12. Wine Consumption into a Certain Territory: Which Factors May Impact on It? 13. Alcoholic Beverage Production in Indochina: Local Wisdom, Safety, Quality, and Legal Control 14. Production of Fermented Beverages: Shedding Light on Indian Culture and Traditions  15. Industry 4.0: The Smart Factory of the Future in Beverage Industry

Subject Areas: Food & beverage technology [TDCT]