Description
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.- 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
Table of Contents
1. Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment2. Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest3. Sustainable Business Models in Beverages Industry Networks: The Case Study of an Italian Breweries Network4. The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues5. Quality Improvement and New Product Development in the Hibiscus Beverage Industry6. Tradition and Innovation within the Wine Sector: How a Strong Combination Could Increase the Company's Competitive Advantage7. 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 Chains11. 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 Antioxidants13. Valorization of Residues from Beverage Production14. Law and Science Make a Common Effort to Enact a Zero Waste Strategy for Beverages15. Processing of Beverages by Membrane
![別冊少年マガジン 2024年7月号 [2024年6月7日発売]](../images/goods/ar2/web/eimgdata/EK-1804822.jpg)
