The Science and Safety of Beverages

Erscheinungsjahr 2026
ISBN: 978-0-443-36536-2
Verlag: Elsevier Science

Buch, Englisch, 305 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. The 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 of this informative book 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, making it a valuable resource for food scientists, industry professionals, and academics in food and beverage science.

Autoren/Hrsg.

Waghmare, Roji

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Waghmare, Roji
Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying.