Processing and Sustainability of Beverages: Volume 2: The Science of Beverages

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 developmentPresents novel food processing technologies on beverage antioxidantsOffers sustainable management strategies for implementing added value in beverage products

1. Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment 2. Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest 3. Sustainable Business Models in Beverages Industry Networks: The Case Study of an Italian Breweries Network 4. The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues 5. Quality Improvement and New Product Development in the Hibiscus Beverage Industry 6. Tradition and Innovation within the Wine Sector: How a Strong Combination Could Increase the Company’s Competitive Advantage 7. 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 Chains 11. 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 Antioxidants 13. Valorization of Residues from Beverage Production 14. Law and Science Make a Common Effort to Enact a Zero Waste Strategy for Beverages 15. Processing of Beverages by Membrane