飲料の科学15:飲料と保存料<br>Preservatives and Preservation Approaches in Beverages : Volume 15: The Science of Beverages

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紙書籍版価格
¥53,053
  • 電子書籍
  • ポイントキャンペーン

飲料の科学15:飲料と保存料
Preservatives and Preservation Approaches in Beverages : Volume 15: The Science of Beverages

  • 著者名:Grumezescu, Alexandru (EDT)/Holban PhD, Alina Maria (EDT)
  • 価格 ¥44,763 (本体¥40,694)
  • Academic Press(2019/07/17発売)
  • 寒さに負けない!Kinoppy 電子書籍・電子洋書 全点ポイント30倍キャンペーン(~2/15)
  • ポイント 12,180pt (実際に付与されるポイントはご注文内容確認画面でご確認下さい)
  • 言語:ENG
  • ISBN:9780128166857
  • eISBN:9780128166864

ファイル: /

Description

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field.- Includes information on the use of hurdle technology in the preservation of beverages- Provides the latest research and impact of antimicrobial use in the beverages industry- Presents the benefits and risks of preservatives to ensure safety in beverage products

Table of Contents

1. Preservatives in Beverages: Perception and Needs2. Characteristics and Uses of Novel and Conventional Preservatives for Fruit Drinks and Beverages3. Traditional Bio-Preservation in Beverages: Fermented Beverages4. Non-Conventional Preservation Techniques: Current Trends and Future Prospects5. Emerging Non-Chemical Potential Antimicrobials for Beverage Preservation6. Natural Preservatives for Non-Alcoholic Beverages7. Non-Thermal Preservation of Wine8. Optimizing Beverage Pasteurization Using Computational Fluid Dynamics9. Process and Impact of the Addition of Biocompounds on the Development of Pasteurized Healthy Juices10. Preservation of Beverage Nutrients by High Hydrostatic Pressure11. Prebiotics in Beverages: From Health Impact to Preservation12. Processing Techniques for Microtoxins: A Balancing Act of Food Safety and Preservation13. Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation14. Detoxification and Sensing of Organophosphate-Based Pesticides and Preservatives in Beverages15. Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa and Kanyanga): Production and Preservatives

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