Quality Control in the Beverage Industry: Volume 17: The Science of Beverages

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques.

Provides tools to assess and measure sulfites in beverages using different instrumental techniquesPresents the application of nanotechnology for the improvement of beverages, including taste, structure and overall qualityIncludes analytical procedures for measuring and controlling quality

1. Quality Control in Beverage Production: An Overview 2. Quality Control of Beverages for Health Safety: Starting from Laboratory to the Point-of-Care Detection Techniques 3. Progress in Beverages Authentication by the Application of Analytical Techniques and Chemometrics 4. Determination of Metal Contaminants in Beverages Using Solid Phase Extraction-Based Preconcentration and Subsequent Determination Spectro-Analytical Techniques 5. Fluorescence and Chemometrics in Analysis and Quality Assessment of Beverages 6. Evaluation of Metal Concentration in Herbal Tea Beverages by ICP-MS and Chemometrics Techniques 7. Voltammetric Analysis of Platinum Group Elements (PGEs) in Beverages 8. Multivariate Classification Techniques to Authenticate Commercial Beverages 9. Quality Tools in Wine Traceability and Authenticity 10. Quality Monitoring and Authenticity Assessment of Wines: Analytical and Chemometric Methods 11. Qualitative and Quantitative Chemical Composition of Wine 12. Promising Bioanalytical Approaches to Wine Analysis 13. Pomegranate Juice (Punica Granatum L.): Recent Studies on its Bioactivities 14. Enzymatic Activities and Fermentation Products of Lactic Acid and Bacteria from Fruits and Fermented Beverages: Incidence on Food Quality 15. Pesticide Residues in Beverages