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Full Description
The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. This book offers detailed examinations of a variety of beverages and their production processes, with coverage such as quality assurance in fruit beverages, microbial safety in vegetable drinks, and techniques to enhance the shelf life and safety of dairy beverages. Readers will gain insights into preserving the quality and microbial characteristics of plant-based beverages, along with advancements in maintaining safety standards for alcoholic drinks. This versatile guide compiles a variety of both traditional methods and advanced techniques for detecting contaminants and verifying compliance with regulatory standards for all major drink categories. The Science and Safety of Beverages is a valuable resource for food scientists, industry professionals, and academics in food and beverage science.
Contents
1. Introduction to Beverage Science: Principles and Practices for Safe Production
2. Quality Assurance in Fruit Beverages: Microbial Safety and Best Practices
3. Microbiological Safety and Quality Evaluation of Vegetable Beverages
4. Dairy Beverages: Enhancing Shelf Life and Improving Food Safety
5. Preservation of Quality and Microbial Characteristics of Plant-based Beverages
6. Advancements in Ensuring Safety Standards for Alcoholic Beverages: A Scientific Perspective
7. Microbiological Composition, Fermentation Methods and Quality Attributes of Non-Alcoholic Fermented Beverages
8. Processing Technologies for Safe Production of Beverages
9. Role of Packaging in Contaminant Migration in Beverages
10. Analytical Techniques for Beverage Analysis
11. Good Manufacturing Practices and regulation for beverages
