Preservatives and preservation approaches in beverages Volume 16: the science of beverages edited by Alexandru Mihai Grumeescu and Alina Maria Holban

Includes an index.

1. Preservatives in Beverages: Perception and Needs 2. Characteristics and Uses of Novel and Conventional Preservatives for Fruit Drinks and Beverages 3. Traditional Bio-Preservation in Beverages: Fermented Beverages 4. Non-Conventional Preservation Techniques: Current Trends and Future Prospects 5. Emerging Non-Chemical Potential Antimicrobials for Beverage Preservation 6. Natural Preservatives for Non-Alcoholic Beverages 7. Non-Thermal Preservation of Wine 8. Optimizing Beverage Pasteurization Using Computational Fluid Dynamics 9. Process and Impact of the Addition of Biocompounds on the Development of Pasteurized Healthy Juices 10. Preservation of Beverage Nutrients by High Hydrostatic Pressure 11. Prebiotics in Beverages: From Health Impact to Preservation 12. Processing Techniques for Microtoxins: A Balancing Act of Food Safety and Preservation 13. Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation 14. Detoxification and Sensing of Organophosphate-Based Pesticides and Preservatives in Beverages 15. Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa and Kanyanga): Production and Preservatives

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.